Hawaiian Style Beef Jerky Recipe Pipi Kaula Food

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PIPIKAULA (HAWAIIAN DRIED BEEF)



Pipikaula (Hawaiian Dried Beef) image

This one's from the Nu'uanu Congregational Church 1985 Centennial Cookbook. Pipikaula is like a flavorful jerky but NOT dried to a tough leather. It should be slightly moist and tender, kind of like a slab of pastrami.

Provided by Chilicat

Categories     Meat

Time 5h10m

Yield 1 lb.

Number Of Ingredients 15

1 lb flank steak
1 tablespoon hawaiian salt
1 tablespoon water
2 teaspoons sugar
1 drop liquid smoke
1/4 teaspoon chopped chili pepper
1 garlic clove, crushed
2 teaspoons sugar
1 tablespoon hawaiian salt
1 teaspoon cider vinegar
1 tablespoon pineapple juice
2 tablespoons soy sauce
1 tablespoon sugar
1 teaspoon ginger juice or 1/2 teaspoon ginger powder
1 garlic clove

Steps:

  • Choose a marinade and mix the ingredients for your marinade in a bowl.
  • Pound beef with back of knife blade, or a mallet to tenderize. Cut into 2-inch strips, then marinade for 2 hours.
  • Place beef on roasting pan rack to dry in sun or in oven at 175°F for about 5 hours.
  • Broil or pan fry. Slice and serve.

Nutrition Facts : Calories 902, Fat 37.7, SaturatedFat 15.6, Cholesterol 186, Sodium 16210.7, Carbohydrate 35.4, Fiber 0.5, Sugar 31.6, Protein 100.5

HAWAIIAN STYLE JERKY



Hawaiian Style Jerky image

I've been making deer and moose jerky with this recipe for years. My boys and there friends love it. It doesn't last long at home. Plus I take some to work and the guys really love it. by Jim, good luck!

Provided by jccampbell

Categories     Deer

Time 9h

Yield 2-4 pounds, 16-20 serving(s)

Number Of Ingredients 9

5 lbs deer, moose or 5 lbs beef, no fat
5 teaspoons salt
5 teaspoons ground ginger
5 tablespoons brown sugar
1 1/2 teaspoons black pepper
1 teaspoon cayenne pepper
6 cloves pressed garlic
1 1/2 cups pineapple juice
1 1/2 cups dark soy sauce

Steps:

  • Mix last 8 ingredients together.
  • Put meat into large ziplock bag or roaster.
  • Add brine mix together cover and refrigerate over night.
  • Next day drain brine
  • Rinse meat in strainer with cool water.
  • Pat dry with paper towel then put in dehydrator.
  • Set temperature to 145 F for 1 hours.
  • Then turn down to 125 F for 6-7 hours.
  • Check jerky after 5 hours.

Nutrition Facts : Calories 251.7, Fat 3.6, SaturatedFat 1.4, Cholesterol 120.5, Sodium 2343.1, Carbohydrate 16.8, Fiber 0.9, Sugar 7.2, Protein 37

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