|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||16%|
|Saturated Fat 5g||26%|
|Total Carbohydrate 5g||2%|
|Dietary Fiber 0g||1%|
|Total Sugars 3g|
|Vitamin C 0mg||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Ginger and soy sauce are the secrets to this Hawaiian-style beef jerky, known as pipi kaula (beef rope). It is made in a drying box in the sun, or in a conventional oven, or an electric dehydrator. There's no harm in using your oven; it's certainly the most accessible tool and easiest if you're brand new to the process. This recipe is reprinted with permission from "Ethnic Foods of Hawaii" by Ann Kondo Corum (Bess Press).
Jerky's origins are, as you might expect, borne of practicality, despite the fact that it's now an incredibly popular snack whose offerings have diversified considerably. (You can make jerky out of almost any kind of meat imaginable.) Jerky was originally a way of preserving meat, fish, and poultry when refrigerators were just a glimmer in the inventor's eye. When live game was scarce or if someone was out on a long trek and needed sustenance, jerky came in handy. You could reconstitute the dried protein in soups and stews for a tasty, protein-rich meal.
These days, for many people, jerky is as likely to provide sustenance on long hikes or camping trips as it is to be eaten in much different environs: as a straight-up snack for those who are following a protein-rich diet.
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 red chile pepper, crushed, optional
Steps to Make It
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.
- If you have a traditional drying box, simply place the marinated meat in hot sun for two days, bringing it in at night until desired jerky consistency is reached.
- If drying in an electric dehydrator, follow the manufacturer's directions.
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