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Hawaiian-Style Beef Jerky Recipe (Pipi Kaula) Recipe

This recipe outlines how to prepare traditional Hawaiian Pipi Kaula, a savory beef jerky. Thinly sliced flank steak is marinated in a rich blend of soy sauce, Hawaiian salt, sugar, garlic, and ginger, with an optional hint of chili. The seasoned beef is then slowly dried to create a chewy, flavorful snack that embodies the taste of the islands.
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Total Time 7 hours 15 minutes
Course lunch/dinner
Cuisine American
Servings 8 people
Calories 1705.2 kcal

Equipment

  • 1 Sharp Chef's Knife Essential for uniform, thin slicing of the flank steak.
  • 1 Cutting Board
  • 1 Large Mixing Bowl For marinating the beef thoroughly.
  • 1 Dehydrator or Oven with Wire Racks For slow drying the marinated beef.
  • 1 Airtight Storage Container For proper storage of the finished jerky.

Ingredients
  

Main

  • 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

Instructions
 

  • Partially freeze the flank steak for 30-60 minutes to firm it up, then slice it thinly (about 1/8 to 1/4 inch thick) against the grain for even drying.
  • In a large mixing bowl, combine the soy sauce, Hawaiian salt, sugar, minced garlic, crushed ginger, and the optional crushed red chile pepper to form the marinade.
  • Add the thinly sliced flank steak to the marinade, ensuring all pieces are thoroughly coated. Cover and refrigerate for a minimum of 4-6 hours, or ideally overnight (up to 24 hours), stirring occasionally.
  • Once marinated, remove the steak slices from the bowl, discarding any excess marinade. Pat the meat thoroughly dry with paper towels; this is crucial for efficient moisture removal.
  • Arrange the dried beef slices in a single layer on dehydrator trays or oven racks, ensuring no pieces are overlapping to allow for consistent airflow.
  • If using a dehydrator, set it to 155°F (68°C) and dry for 4-8 hours, or until the jerky is firm yet still pliable.
  • If using an oven, preheat it to its lowest setting (typically 150-170°F or 65-77°C). Prop the oven door open slightly with a wooden spoon to vent moisture.
  • Bake the jerky for 4-8 hours, checking periodically, until it is dry, leathery, and firm but still bendable. Rotate the racks halfway through for even results.
  • Once dried, remove the jerky from the dehydrator or oven and let it cool completely to room temperature on a wire rack.
  • Store the fully cooled Hawaiian-style beef jerky in an airtight container at room temperature for up to two weeks, or refrigerate for extended freshness.

Notes

1. Achieving uniform, thin slices (1/8 to 1/4 inch) of flank steak against the grain is critical. Partially freezing the steak for 30-60 minutes beforehand will make this process significantly easier and safer. 2. While 4-6 hours is acceptable, marinating the beef overnight (12-24 hours) will deeply infuse the flavors, resulting in a more robust and authentic Pipi Kaula. 3. When drying in an oven, maintaining the lowest possible temperature (around 150-170°F / 65-77°C) and propping the door open is crucial to dehydrate rather than cook the meat. 4. Proper drying is key for longevity; the jerky should be firm and pliable but not brittle. Store in an airtight container once completely cooled.