Hawaiian Style Jerky Recipes

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HAWAIIAN GROUND DEER JERKY



Hawaiian Ground Deer Jerky image

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Provided by Kathleen Riemer @darkinsanity

Categories     Other Snacks

Number Of Ingredients 9

- 5 pounds ground venison
- 5 teaspoons canning salt
- 1 1/2 teaspoons tender quick® curing mix
- 1/2 cup brown sugar
- 1 1/2 cups pineapple juice
- 1/2 cup teriyaki sauce
- 2 cloves garlic, minced
- 1 medium white onion, minced
- 1 tablespoon black pepper

Steps:

  • Combine the ground venison, canning salt and Tender Quick®, mixing thoroughly. Press the meat into a large cake pan, cover with plastic wrap and refrigerate. Let the ground venison cure in the fridge for two more days, mixing twice a day. When the venison is mixed for the last time, add the remaining ingredients, making sure that everything is completely mixed together. The best tools to do the mixing with are a pair of hands. Squishing, kneading and pressing do a better job than any spoon can. To form it, the easiest way is to use a jerky shooter. Form it onto the racks of a dehydrator, or onto cookie sheets if you're drying the meat in the oven. Set the oven to 155-160 degrees Fahrenheit, or as close as you can get. It will take four to six hours to dry the cured venison jerky.

PIPIKAULA - HAWAIIAN STYLE BEEF JERKY



PIPIKAULA - HAWAIIAN STYLE BEEF JERKY image

It's a great appetizer or a pick-me-up snack. It's one of those things that you can't eat just one. One of many favorites here in Hawaii. I make a lot of this for game day.

Provided by Jo Anne Sugimoto @sugarnspicetedibears

Categories     Meat Appetizers

Number Of Ingredients 9

3 pound(s) flank steak
1 cup(s) soy sauce
1/4 cup(s) water
1 tablespoon(s) oyster sauce
3 tablespoon(s) brown sugar
1 tablespoon(s) grated ginger
2 clove(s) minced garlic
2 tablespoon(s) hawaiian salt or rock salt
1/2 teaspoon(s) red chili pepper flakes (opt.)

Steps:

  • Cut the flank steak into 1 1/2 inch strips.
  • Combine all ingredients and mix well, be sure that all the salt and sugar crystals are dissolved.
  • Soak all the meat strips in the marinade overnight in the refrigerator.
  • Use a rack with a drip pan below, you might want to cover the pan with foil for easier clean-up.
  • Place all the strips of meat on the wire rack without it touching each other.
  • Bake in the oven at 175 degrees for 7 to 8 hours. It should be pliable and not burnt.
  • Slice it up diagonally. Keep it in an air tight container or in a zip-lock bag.
  • Keep refrigerated.

HAWAIIAN-STYLE BEEF JERKY RECIPE (PIPI KAULA) RECIPE



Hawaiian-Style Beef Jerky Recipe (Pipi Kaula) Recipe image

Ginger and soy sauce are the secrets to this Hawaiian-style beef jerky recipe known as Pipi Kaula in Hawaii.

Provided by Peggy Trowbridge Filippone

Categories     Snack

Time 7h15m

Number Of Ingredients 7

2 pounds flank steak
3/4 cup soy sauce
2 tablespoons Hawaiian salt
1 1/2 tablespoons sugar
1 clove garlic, minced
1 piece ginger, crushed
1 crushed red chile pepper (optional)

Steps:

  • Gather the ingredients.
  • Cut the flank steak into strips about 1 1/3 inches wide.
  • In a large bowl, combine the soy sauce, Hawaiian salt, sugar, minced garlic , crushed ginger , and crushed red chile pepper, if using, to create the marinade.
  • Put the beef in a bowl and cover it with plastic wrap, or place the steak in a resealable plastic bag. Refrigerate and marinate overnight
  • Pre heat oven to 175 F. Place meat on a rack, such as a cookie cooling rack. Place rack on a cookie sheet.
  • Dry meat in the oven for 7 hours. Store the jerky in the refrigerator. More About Jerky and Jerky Recipes Jerky Cooking Tips Jerky Drying Methods What Is Jerky? Jerky Recipes

Nutrition Facts : Calories 322 kcal, Carbohydrate 5 g, Cholesterol 119 mg, Fiber 0 g, Protein 44 g, SaturatedFat 5 g, Sodium 4161 mg, Sugar 3 g, Fat 13 g, ServingSize 1 pound jerky (serves 6), UnsaturatedFat 0 g

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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