Ginger and soy sauce are the secrets to this Hawaiian-style jerky made in a drying box in the sun or in the oven.
Prep Time: 15 minutes
Cook Time: 7 hours
Total Time: 7 hours, 15 minutes
Ingredients:
- 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 crushed red chile pepper (optional)
Preparation:
Cut beef into strips about 1-1/3 inches wide. Combine soy sauce, Hawaiian salt, sugar, garlic, ginger, and red chile pepper and soak 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. Keep in refrigerator.
Yield: about 1 pound jerky
Source: Ethnic Foods of Hawaii by Ann Kondo Corum (Bess Press)
Reprinted with permission.
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. Keep in refrigerator.
Yield: about 1 pound jerky
Source: Ethnic Foods of Hawaii by Ann Kondo Corum (Bess Press)
Reprinted with permission.
