Oven Dried Pipi Kaula
E Ho‘olako Mau: All Hawaiian Cook Book, Volume II. Tamar Luke Pane‘e, KS ’53. Page 189.
4 pounds flank steak
2 cups shoyu
⅓ cup Hawaiian salt
2 tablespoon sugar
¼ teaspoon sugar
½ teaspoon monosodium glutamate (optional)
3 teaspoons grated ginger
2 Hawaiian chili peppers, crushed
2 cloves garlic, minced
Trim the fat from the meat and slice into long strips about 2 inches wide.
Combine the rest of ingredients in a mixing bowl. Stir to blend thoroughly.
Pour a little of the marinade into a rectangular baking dish.
Place meat in the baking dish single layer then add more marinade. Repeat until all the meat is placed in the marinade.
Refrigerate 24 hours.
Preheat oven to 165°F.
Drain meat in a colander and reserve marinade.
Place meat on cake cooling racks set on foil lined baking sheets.
Dry meat in oven 6 to 7 hours until it reaches "jerky" texture.
Wrap meat and store in refrigerator up to 1 week or in the freezer up to 6 to 8 months.
When ready to serve, place meat on rack of broiler pan and broil 5 inches from unit until heated through (about 3 minutes on each side).
Slice diagonally and serve as pūpū.