Pipikaula Hawaiian Style Beef Jerky Recipes
PIPIKAULA - HAWAIIAN STYLE BEEF JERKY
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
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.
PIPIKAULA (HAWAIIAN DRIED BEEF)
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
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
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- In a big resealable plastic bag, combine the short ribs and marinade ingredients (the soy sauce, sugar, garlic, and ginger). Seal the bag and marinate overnight in the refrigerator.
- Next day, turn the oven to 170F. Bake the marinated short rib pieces in a single layer for 6 hours. You want to bake it until it's nearly (but not completely) dried. Aim for 75% dry. After this step, you can store the pipikaula in the fridge for up to three days before serving.
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