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
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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.
Active Time5 hrs 30 mins
Marinate: Overnight0 mins
Course: Appetizer, Side Dish
Cuisine: American, Hawaiian, Local
Keyword: favorite popu, beef, salty and chewy, fry
Author: Deirdre K Todd

Materials

  • 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!

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