Pipi Kaula


Pipi Kaula


  • 2 pounds flank steak
  • 3/4 cup soy sauce
  • 2 tablespoons Hawaiian salt
  • 1 1/2 tablespoon sugar
  • 1 clove garlic, minced
  • 1 piece ginger, crushed
  • 1 red chili pepper, crushed, optional


Cut beef into strips 1 1/2 inches wide. Combine all other ingredients and soak beef in the sauce overnight. If you have a drying box, place the meat in the sun for two days, bringing it in at night. If drying in the oven, set oven to 175-degrees. Place meat on a rack such as a cake cooling rack. Place rack on a cookie sheet and dry meat in oven seven hours. Keep in refrigerator.

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Another recipe I looked up as I didn't know what it was is this pip kaula. Basically this is the same as biltong which we have in South Africa but the preparation is different. I do have a drying box which has a light in it and is left on day and night so I won't be putting it in the sun but I am keen to try the different spice mix. Typically I use sliverside to make this kind of thing. South Africa but the preparation is different.


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