The taste of the islands… Both Hawaii and Asian countries have unique flavor profiles. The different countries in Asia each have their own way of making things. In the future, I have some Asian recipes for dried squid, among others I will be sharing.
Why not try something different using these Hawaiian and Asian Jerky Recipes? Let me know how you like them.
Chinese Jerky
- 3 lbs Steak
- 3 Garlic cloves, minced
- 1 TB Ginger, fresh, minced
- 2 TB Sesame oil
- 1/2 cup Soy sauce
- 2 tsp Red peppers, dried, crushed
- 1TB Honey
- 1/2 tsp White pepper
- 4 TB Dry Sherry
Cut meat diagonally across the grain into 1/4″ thick, 2″ wide strips. Trim away any fat or gristle.
Transfer to a non-metallic pan. Add the other ingredients and marinate for 24 hours.
Arrange meat on racks and let dry at cool room temperature overnight (do not refrigerate).
Preheat oven to 225°.
Line two large baking sheets with foil and set wire racks on top. Arrange the meat on racks in single layer. Bake for 15 minutes.
Reduce heat to 175° F and continue drying meat for another 4 hours or more.
Leave meat on racks to cool and continue drying for several hours before bagging it.
Marinated Spicy Jerky – Thai Style
8 lbs Beef or Caribou round or flank steak
Stock
- 1 cup Beef stock
- 4 TB Fresh lime juice
- 4 TB Nam Pla (fish sauce)
- 4 tsp Sugar
- 1/2 cup Loosely packed mint leaves*
- 1/2 cup Thinly sliced shallots
- 4 Scallions, sliced in half lengthwise and cut into 1/4″ lengths
- 2 Bird or other fresh hot chiles, seeded & finely chopped
Image by Kakisky
Marinade
- stock [above] plus
- 4 tsp Pepper
- 1 tsp Cayenne pepper [optional]
- 4 tsp Liquid smoke
- 1/2 cup Soy sauce
- You can add some basil leaves or cilantro sprigs here (optional)
Trim all fat off the meat and cut against the grain into 1/4″ thick strips. [Meat is easier to cut when partially frozen, and it will cut evenly].
In a saucepan, combine beef stock, lime juice, fish sauce, and sugar; bring to a boil over high heat.
Add mint, shallots, scallions, and chiles—cool and strain.
Mix the stock and the other ingredients together in a bowl.
Add the meat and cover. Marinate overnight. Or put meat and marinade in a sealable plastic bag. Either way, turn the meat occasionally to ensure that all portions get well soaked in the marinade.
Remove meat from marinade and let dry on a rack.
Line a cookie sheet with foil and arrange meat on it in a single layer. Or place the meat directly on oven racks. Line the bottom of the oven with foil. Or place the meat on racks in a shallow pan.
Dry for 6 or more hours at 175°, turning after 3 hours.
Continue to dry in a warm oven if necessary. Gas ovens with pilot lights work especially well.
Cool and bag it.
Hawaiian Jerky
- 1 lb Lean meat, thinly sliced
- 1 tsp Salt
- 1 tsp Ground ginger
- 1 TB Brown sugar
- 1/4 tsp Pepper
- 1/8 tsp Cayenne pepper
- 1 Crushed garlic clove
- 1/4 cup Pineapple juice
- 1/4 cup Soy sauce
Thinly slice 1 pound of lean meat. (3/16-1/4 in thick)
In a small glass bowl, combine all ingredients except meat. Stir to mix well.
Place meat 3-4 layers deep in a container, spooning sauce mixture over each layer. Cover tightly and marinate for 6-12 hours in the fridge, stirring occasionally and keeping the mixture covered.
Layout on trays, 24 to 36 hours in dehydrator.
I used a couple of cans of pineapple chunks with the juice in the marinated. I just dehydrated them with the meat. Very interesting.
Author’s note: I think that is a long time in the dehydrator. It does depend on your dehydrator and the temperature you set it at. The pineapple chunks may take longer, but you don’t want to dry out your meat. Keep an eye on it.
Hawaiian Style Jerky
- 2 lbs Flank steak
- 3/4 cup Soy sauce
- 2 TB Hawaiian salt
- 1 1/2 TB Sugar
- 1 Clove garlic minced
- 1 Piece ginger crushed or grated
- 1 Red chili pepper crushed or finely diced (optional)
Cut beef into strips about 1 1/3 inch wide. Combine all other ingredients and soak the beef in the sauce overnight.
If you have a drying box, place the meat in the hot sun for two days, bringing it in at night.
If drying in the oven, set the oven to 175° F. Place meat on a rack such as a cake cooking rack.
Place rack on a cookie sheet and dry meat in the oven for 7 hours.
Store it in the refrigerator.
Check Out These Articles and Recipes
Tasty Venison
– Did you know the caribou in the above recipe is considered venison? Check it out on the page.
Making Ground Meat Jerky – any type of meat!