PIPIKAULA

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PIPIKAULA

A favorite pupu for us here in the islands. Our style of beef jerky, salty and chewy. Traditionally smoked, this is a home version.

Make this in big batches and keep in your freezer to have ready to take along to unexpected gatherings. You can eat it just as is, or fry it up until crispy.

PIPIKAULA
Rate This Recipe:
4.55 from 11 votes

PIPIKAULA

A favorite pupu for us here in the islands. Our style of beef jerky, salty and chewy. Traditionally smoked, this is a home version. Make this in big batches and keep in your freezer to have ready to take along to unexpected gatherings. You can eat it just as is, or fry it up until crispy.
Posted By: Deirdre K Todd
Cook Time 5 hrs 30 mins
Marinate: Overnight 0 mins
Course Appetizer, Side Dish
Cuisine American, Hawaiian, Local

Ingredients
  

  • 3 lbs. flank steak, 4-inch pieces
  • 1 c. Aloha shoyu
  • 1/4 c. sugar
  • 4 cloves garlic, chopped
  • 2 TB fresh ginger, grated

Instructions
 

  • Combine all ingredients in a large zip-lock bag.
  • Marinate overnight.
  • Place meat on a rack in a roasting pan.
  • Bake in preheated 170 degree oven 5-5 1/2 hours.

How To Serve:

  • For service: Slice thinly; eat as is or sauté in vegetable oil until crispy.
  • Drain on paper towels.
  • Serves many!
Keyword favorite popu, beef, salty and chewy, fry
Tried this recipe?Let us know how it was!
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2 COMMENTS

  1. 5 stars
    This look like meat my husband’s use to make for families gathering. He was a cook at Halekulani Hotel which I really miss my Hawaiian meals since he past away. Thank you for recipes.

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