Pipi Kaula (Hawaiian Beef Jerky) - Oceanian Recipe

Pipi Kaula (Hawaiian Beef Jerky)

🌍 Oceanian, Hawaiian Difficulty: ●●●○○

Pipi kaula means "rope beef" in Hawaiian — strips were traditionally tied and hung from rafters or in dry shade to cure, a preservation method adapted from Polynesian fish-drying traditions after cattle arrived in the islands.

Ingredients

• 1 kg beef flank steak or top round, sliced thin against the grain (3–4 mm)
• 120 ml soy sauce
• 2 tbsp Hawaiian sea salt
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1 tbsp brown sugar
• 1 tsp chili flakes

Method

1. Combining — Combine all marinade ingredients in a bowl; stir to dissolve salt and sugar.
2. Adding — Add beef slices; toss to coat thoroughly.
3. Marinating — Marinate refrigerated for 12–24 hours, turning occasionally.
4. Step 4 — Traditional method: Hang strips in dry, breezy shade for 2–3 days.
5. Step 5 — Modern method: Arrange on wire racks over baking sheets. Dry at 70°C (160°F) for 4–6 hours until dried but still slightly pliable.
6. Cooling — Cool completely before storing in airtight containers. Keeps 2 weeks at room temperature, months refrigerated.

Tags: beef flank steak or top round, soy sauce, hawaiian sea salt, garlic, fresh ginger · Source: Brittani's Almanac