|Nutritional Guidelines (per serving)|
|Servings: 1 pound jerky (serves 6)|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||16%|
|Saturated Fat 5g||26%|
|Total Carbohydrate 17g||6%|
|Dietary Fiber 1g||5%|
|*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. It is made in a drying box in the sun, or in a conventional oven, or an electric dehydrator.
Now a popular snack, 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 on a long trek, the dried protein was then reconstituted in soups and stews for a tasty, protein-rich meal.
Here are the origins of pipi kaula.
Recipe reprinted with from Ethnic Foods of Hawaii by Ann Kondo Corum (Bess Press).
Cut 2 pounds flank steak into strips about 1 1/3 inches wide. Combine 3/4 cup soy sauce, 2 tablespoons Hawaiian salt, 1 1/2 tablespoons sugar, 1 clove minced garlic, 1 piece crushed ginger, and 1 crushed red chile pepper, if using, and marinate beef in the sauce overnight.
If you have a drying box, place the meat in hot sun for two days, bringing it in at night.
If drying in the oven, set oven to 175 degrees F. Place meat on a rack such as a cake cooking rack. Place rack on a cookie sheet and dry meat in oven for 7 hours. If drying in an electric dehydrator, follow the manufacturer's directions. Store the jerky in the refrigerator.
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