| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Hawaiian |
Meats, Hawaiian, Dehydrator, Snacks |
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Flank steak |
| 3/4 |
c |
Soy sauce |
| 2 |
tb |
Hawaiian salt |
| 1 1/2 |
tb |
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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