Pipi Kaula (hawaiian Style Jerky)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Hawaiian | Dehydrator, Hawaiian, Meats, Snacks | 1 | Servings |
INGREDIENTS
| 2 | lb | Flank steak |
| 3/4 | c | Soy sauce |
| 2 | T | Hawaiian salt |
| 1 1/2 | T | Sugar |
| 1 | Clove garlic, minced | |
| 1 | Piece ginger, crushed | |
| 1 | Red chili pepper, crushed | |
| optional |
INSTRUCTIONS
Cut beef into strips about 1 1/3 inch wide. Combine all other ingredients and soak beef in the sauce overnight.If you have a drying box, place the meat in hot sun for two days, bringing it in at night. If drying in the oven, set oven to 175 degrees. Place meat on a rack such as a cake cooking rack. Place reack on a cookie sheet and dry meat in oven for 7 hours. Keep in refrigerator. Source: Ethnic Foods of Hawaii by Ann Kondo Corum Formatted by: Dorie Villarreal Posted to MC-Recipe Digest V1 #741 by hurlbert <hurlbert@concentric.net> on Aug 13, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 1940
Calories From Fat: 675
Total Fat: 75g
Cholesterol: 716.7mg
Sodium: 6887.4mg
Potassium: 3585.3mg
Carbohydrates: 40.5g
Fiber: 2.3g
Sugar: 24.6g
Protein: 261.9g