" Recipepapa.blogspot.com: October 2009

Thursday, October 22, 2009

Please Go to RecipePapa.com

Recipepapa.blogspot.com is moving to Recipepapa.com because no one can seem to remember blogspot.com. Recipepapa.com is just easier to remember. So for future posts go to Recipepapa.com and don't forget to bookmark the new page.

Thanks,

RecipePapa

Thursday, October 15, 2009

Okinawan Sweet Potatoes





Okinawan Sweet Potatoes are a unique variety of sweet potato with purple flesh. In Japan they are called Beni Imo for purple sweet potato. Surprisingly Okinawan sweet potatoes are not from Japan or Japan's southern islands known as Okinawa. They are actually from Central and South America.

Sometime between the 15th and 17th centuries, Okinawan sweet potatoes were brought from the Americas to Asian and eventually made their way to Japanese dinner tables. The Japanese found many creative ways in which to use this delicious purple potato. The most famous dish is

Okinawan Sweet Potato Tempura.

Around the mid 1800’s waves of Japanese immigrants mostly from Okinawa came to Hawaii to work on the sugar plantations. With them they brought Beni Imo. Eventually the Beni Imo became known as Okinawan sweet potato to the people of Hawaii.

Today the majority of the Okinawan sweet potatoes are grown in Hawaii on the island of Molokai. Locals in Hawaii usually bake them in the oven or on the Hibachi because they taste great without anything added. We all know about Okinawan Sweet Potato Tempura but over the last 10 years Okinawan Sweet Potato Pie has become the new rage.

When buying your Okinawan sweet potatoes don’t forget to check for holes in the skin. The holes mean that worms have made their way into the flesh. Worm infested Okinawan sweet potatoes are bitter and inedible. You can’t even cut away the bad portions because for some reason the worms emit some sort of chemical that ruins the whole sweet potato.

Who can blame the worms for feasting on Okinawan sweet potatoes? Not only do they taste very good but they are good for you and highly nutritious. Their high fiber content and low glycemic index makes it a great alterative for people watching their carbohydrate intake and trying to lose weight. I know a few National Level Bodybuilders who used Okinawan sweet potatoes to diet for contests.

In the next few posts we will talk more about this miracle food so stay tuned.

Sunday, October 11, 2009

Hawaiian Salt Meat

Hawaii Salt Meat is made from the salt curing process. Salt removes water from the meat which means that bacteria cannot grow on the meat and make it rot. This is how the meat is preserved and cured. So if the world were to end tomorrow you at least know of one way to keep your meat from spoiling.

As a kid I remember eating Hawaiian Salt Meat with watercress and onions. 75% of all watercress in Hawaii is supplied by Sumida Farm, which is sandwiched between Pearlridge Shopping Center and Pearl Harbor. This patch of green amongst buildings and concrete gets its crystal clear water from the Pearl Harbor Aquifer.


Hawaiian Salt Meat

Any fresh raw meat
(such as beef or pork or fish), cut in slabs or chunks
10 pounds Hawaiian salt
Bucket with airtight cover
Pack sliced meat in layers of salt in bucket, starting with salt on the bottom. Seal bucket and store in a cool, dry place. Pour out bloody liquid from bucket daily until no liquid remains (3 or 4 days), resealing each time. Can be eaten after 3 or 4 days, or store for months.
To use, boil salt meat twice or more, discarding water after each boiling. Then, add to stews, soups and other dishes, such as stir-fried salt pork and cabbage.

Saturday, October 10, 2009

Kulolo: Hawaiian Taro Pudding


Kulolo is Hawaiian Taro Pudding. This brown treat is very delicious and good for you. Its taste is hard to explain and something you will just have to try for yourself. Many people like Kulolo because it is not too sweet.

Besides being good for you and ono some people claim the natural chemicals in Kulolo make you feel calm and relaxed. There is no scientific proof to back it up but I have witnessed on several occasions where Kulolo has managed to calm people down and diffuse what normally would have been explosive situations.

Kulolo is hard to make and grinding the taro is a chore. I usually try to buy Kulolo from one of the Hawaiian restaurants I mentioned in my earlier posts or the seafood section of a nearby supermarket. Kulolo is not seafood but for some reason it is always found in the seafood section in Hawaii supermarkets probably because Hawaiian food such as poi, poke, laulau, kalua pig etc are usually sold in the seafood section.

If you are the ambitious type try this recipe below.

Cooking Time: 240-360 minutes
Preparation Time: 10 minutes

• Ti leaves*
• 2 cups peeled and grated raw taro**
• 3/4 cup coconut milk
• 1 1/2 cups brown sugar
• 1/4 cup melted butter
• 1/2 teaspoon vanilla extract

DIRECTIONS

Spray PAM non-stick cooking spray on a loaf pan and line with ti leaves.

In a medium bowl stir together grated taro and brown sugar.

Add coconut milk, melted butter and vanilla. Make sure you mix well.

Pour into loaf pan and cover tightly with ti leaves and steam Kulolo for 4 to 6 hours. Cool and serve.

*You may use Saran Wrap instead of Ti Leaves or a combination of both if you prefer
** When grating the taro it is probably a good idea to use rubber gloves as the calcium oxalate from the taro corms may cause your hands to itch. Some people partially cook the taro before grating to break down some of the calcium oxalate. The taro is cut into chunks before boiling. Just make sure not to over cook the taro.

Recipepapa Loves Highway Inn Too

In earlier posts we mentioned Young’s Fish Market & Ono’s on Kapahulu Ave. We didn’t forget about Highway Inn because their Hawaiian food is right on par with Young’s and Ono’s. The only problem for tourists is the location. Hawaii’s terrible traffic situation makes driving out all the way to Waipahu not so fun. However if you are already planning on going to the Swap Meet, a UH football game or the Pro Bowl, you should definitely try to include Highway Inn in your plans. Highway Inn is only a few miles down the road from Aloha Stadium. Some people claim their Hawaiian Food is the best on Oahu.




A youtube video from one of the Toguchis.


View Larger Map

See not too far from Aloha Stadium.

1. Head northwest on Salt Lake Blvd toward HI-99 W/Kamehameha Hwy 0.2 mi
2. Take the 2nd right onto HI-99 W/Kamehameha Hwy 4.2 mi
3. Continue on Farrington Hwy 2.6 mi
4. Turn right at Leoku St
Destination will be on the left 0.1 mi

Friday, October 9, 2009

Hawaiian Tripe Stew


Tripe is the inner lining of the stomach of cattle, hogs or sheep. What people normally cook in Hawaii is beef tripe. There are three types of tripe, and the one most Hawaii locals prefer is honeycomb tripe because it is the most tender and mildly flavored of tripe. If you were wondering, honey comb tripe is the cow’s second stomach.

Tripe stew is a common dish served at Hawaiian restaurants and at luaus. Tripe is known as poor man’s food and its popularity in Hawaii cuisine is not surprising considering most locals are descended from plantation workers and laborers. Hawaiian Tripe Stew goes especially well with poi, Maui onions, and chili pepper water.

Ingredients
1-2 pkgs. Honeycomb Tripe
3 tsp baking soda
2 large yellow onions, cubed
6-8 c. water
1 6oz. can tomato paste
4 jumbo potatoes; peeled & cubed into lg. pieces 3 large carrots, cut into 1" pieces
3 stalks of celery, cut into 1" pieces.
1 TBSP Hawaiian salt
1 tsp black pepper
2-3 tsp. cornstarch *optional
Cooking Instructions

Rinse tripe well in cool water. Place in a large pot with enough water to cover the tripe and add baking soda. Parboil for 30 minutes. Drain and cool trip. Cut into bite size strips.
Place tripe, water and onions in a large pot, and bring to a boil. Lower heat to medium, and add tomato paste. Stir, cover pot and let simmer for 1-1 1/2 hrs or until tripe the tripe is almost tender and slightly chewable. Add potatoes, carrots and celery to pot. Cover & simmer for another 15-20 minutes until the potatoes are soft. If the stew isn’t thick enough you make a slurry of equal parts cornstarch and water and stir that it. Add in salt and pepper to taste and simmer for another 5 minutes making sure to keep stirring to prevent sticking. Finally remove pot from heat & let it sit 10-15 minutes before serving.

Chicken Long Rice


On Jan. 3, 1852 the first group of Chinese immigrants arrived in Hawaii to fill labor shortages on sugar plantations. With them they brought the dish we now know today as Chicken Long Rice. Though Cantonese in origin, Chicken Long Rice has be come a staple in Hawaiian Cuisine. It is impossible not to find Chicken Long Rice on the menu at Hawaiian Restaurants or your typical Hawaiian Luau.

The ingredients of Chicken Long Rice are easy to find with the exception of bean-thread noodles, aka cellophane noodles, aka "long rice". Long rice can be found in the Asian food stores or the Asian section of your supermarket. As far as this dish goes, there is no substituting of long rice. Long rice is transparent and has a unique texture that cannot be duplicated. The long rice noodle is also extremely important because it really absorbs the flavor of the dish. Chicken Long Rice won’t be Chicken Long Rice without long rice noodles so if you can’t get your hands on these unique noodles don’t bother. On a final note, make sure to not overcook the noodles.

Ingredients:
2 1/2 lb chicken thighs
3 quarts water
1 tablespoon salt
1 1/2 tablespoons minced ginger root
1 large onion, finely chopped
5 chicken bouillon cubes
8 oz long rice
3 green onions, chopped

Procedure:
Put chicken into a five quart saucepan. Add two quarts of the water, the salt and ginger. Bring to a boil, skim, lower heat, and simmer for forty minutes. Remove from heat and drain, saving broth. Remove meat from chicken, discarding bones. Shred meat and set aside. Put broth, onion, bouillon cubes and the remaining one quart water into saucepan. Bring to a boil. Add long rice, then lower heat and cook, covered for 5 minutes. Turn off heat and let stand about 30 minutes. With kitchen shears, cut long rice into approximately 3- or 4- inch lengths. Stir in chicken and heat briefly, if desired, before serving. Sprinkle with green onions. Makes 6 to 8 servings.

Thursday, October 8, 2009

Hawaiian Chili Pepper Water


There is nothing better than Hawaiian Chili Pepper Water to accentuate the flavor of raw fish (poke), beef stew or any other Hawaii Dish. What is Hawaiian Chili Pepper Water? Well it is a mixture of water, vinegar, and Hawaiian salt infused with Hawaiian Chili Peppers. One could always count on getting chili pepper water from Farmer’s Market near Ala Moana Center. Since Farmer’s Market has now closed down for good to make way for a new shopping center complex, finding chili pepper water has been a little more difficult. Hawaiian Restaurants such as Ono’s, Young’s Fish Market, or any poke shop may sell Hawaiian Chili Pepper Water but they usually don’t carry a huge supply and are often sold out.

So what if there are fewer places to get Hawaiian Chili Pepper Water. Why not just make your own? Well it is not that simple. Hawaiian Chili Peppers used to be quite common in Hawaii. Starting from around 15 years ago, pests such as the Bobo Bird of India and white flies have made Hawaiian Chili Peppers and Hawaiian Chili Pepper Plants highly coveted items here in Hawaii. If you are lucky enough to get a healthy Hawaiian Chili Pepper Plant, take care of it so that you can ensure your Hawaiian Chili Pepper Water Supply keeps on flowing.

Hawaii folk are not the only ones who enjoy Chili Pepper Water. In Okinawa, chili pepper water is as common as Ketchup or Tabasco in America.

Hawaiian Chili Pepper Water

INGREDIENTS
2qt. water
2T Hawaiian Salt
1t Garlic (minced)
1/2 cup white vinegar
1 cup Hawaiian Chili Pepper (remove all seeds and stems)
1/2 cup Red Bell Pepper (chopped)
2T Red Pepper Flake
PROCEDURE
Boil water, add remaining ingredients. Cook for 5 minutes and let cool.

Tuesday, October 6, 2009

Recipepapa Loves his Spam Musubi


What is Spam Musubi? Well if you read my previous post you would know that the Spam I am referring to is the wonderful luncheon meat created by Hormel in 1937. If you aren’t familiar with Japanese cuisine you won’t know what a musubi is. Simply put, musubi is a Japanese rice ball. Actually musubi are more triangular than spherical. However in Okinawa (the southern islands of Japan), musubi are actually shaped into balls.

Spam musubi are neither triangular nor spherical but rectangular in shape to match a slice of Spam. Spam musubi are made many numerous ways but every Spam has these four things in common:

1) Rectangular in shape
2) Made with white rice
3) 1 slice of Spam
4) Usually wrapped with toasted nori (Japanese seaweed)

Because the ingredients used to make Spam musubi are so common you can make them wherever you are. All you need is a rice cooker, a can of Spam, and a Spam musubi maker which you can purchase on-line from Amazon for about 10 bucks. So if you have a friend or special someone from Hawaii you want to impress don’t go out and spend big bucks on a fancy dinner, make them Spam musubi instead. If made correctly the Spam musubi will bring them back to their days living in Hawaii.

Below is a Spam musubi recipe. Search the internet for different variations.


Spam Musubi

Ingredients:
• 1 can
• Musubi Nori
• 2 cups cooked white rice
• Soy sauce
• Sugar

Method:
Cook rice as directed in a rice cooker or on the stove top. Allow to cool for at least 20 minutes.
Cut Spam into 1/4- ½ inch thick slices lengthwise depending on your preference. Heat a large skillet over medium heat. Fry Spam with a mixture of soy sauce and sugar. Some people even add Mirin (Japanese Rice Wine). Fry both sides until soy and sugar have caramelized. Remove to a dish lined with paper towels and continue with the rest of the Spam.
Cut Nori into strips as wide as the spam. Place a single sheet of cut Nori on a work surface and place Musubi mold over the center of the nori strip. Place spam in press and carefully fill press with about 3/4 cup rice. Place top on press and apply firm pressure to mold rice into the proper shape. Remove body of press, then remove top carefully. Wrap Nori over the sides and around the back of the Musubi.
Serve immediately or refrigerate until serving. Spam musubi are usually wrapped in Saran Wrap to keep the rice from drying out and getting hard.



Acrylic Spam Musubi Maker

Recipepapa Proclaims Spam is King in Hawaii


For many Spam is a gross mystery food or something to do with computers but in Hawaii Spam is king. Spam is eaten for breakfast, lunch, dinner and is the key ingredient in one of Hawaii’s most famous snack foods, Spam Musubi. Spam musubi is to locals in Hawaii what the vegemite sandwich would be for Australians.

Spam was first introduced in 1937 by Hormel as Hormel Spiced Ham. The product was not doing well so the company had a naming contest and that is how the name Spam came about. Nobody knows for sure what Spam really stands for and even the people at Hormel aren’t really sure. Below are some possible meanings behind the Spam name:

1) Shoulder pork & ham
2) Spiced ham
3) Specially processed American Meats
4) Something posing as meat
5) Specially processing animal meat
6) Stuff, pork and ham
7) Spare parts animal meat
8) Special product of Austin Minnesota


So why did Spam become such a big hit in Hawaii? Many believe World War II, geography, and Hawaii’s early plantation culture had a lot to do with the popularity of Spam. During the war, food and many essential items were in scarce supply due to the strict rationing. People used old news papers for toilet paper and rice water as a substitute for milk. Eating a salty fatty canned meat was actually considered a luxury at that time and was something that came natural for locals here in Hawaii. Going back even further you will see that the bulk of Hawaii’s population is descended from peasant farmers. Peasant farms we all know are poor are will eat just about anything so eating Spam quickly became a popular staple. Lastly is geography. Hawaii is in the middle of the Pacific and thousands of miles from anywhere else. Importing in fresh meat is expensive and the relatively limited number of beef and pork producers in the islands makes fresh meat cost prohibitive for locals to eat on a regular basis. Spam proved to be a cheap and consistent way for the locals of Hawaii to get their taste for meat satisfied without putting a huge dent in their wallets.

Hopefully after reading this post you will have a new appreciation and understanding about Spam and its place in Hawaii cuisine. Spam may have been born in Austin, Minnesota but it has found a permanent home in the Hawaiian Islands.


View Larger Map

1101 N Main St
Austin, MN 55912-3360
(507) 437-5100

Recipepapa Got Some Opae




I almost forgot about Opae or Opae Kala Ole probably because it is so rare to see it in Luau’s these days. Opae Kala Ole are freshwater mountain shrimp found in remote streams high up in the valleys of Hawaii. Opae are usually found on Kauai, Maui, and the remote areas of Oahu. Opae are about an inch long and brown in color. They are boiled in Hawaiian Salt and turn red when cooked.

Mike Sakamoto, host of Fishing Tales did a show about Mountain Opae on Kauai back in the 90's. I was unable to get a Youtube on Opae so these pictures will have to do. I have Opae in my planted aquarium. I will try to post a better picture of a Opae in my planted aquarium for you guys later on. I am not going to boil my Opae Kala Ole just so that you can see what they look like cooked. You gotta use your imagination.

Don’t confuse Opae Ula for Opae Kala Ole. Opae Ula are brackish water shrimps found in lava tubes and are bright red in color. Opae Ula are typically found in gift shops in miniature aquariums/ecosystems.


More info on Opae Kala Ole

http://hamakuamarsh.com/Crustaceans/opaekalaole.htm

http://hawaii.gov/dlnr/dar/streams.html

Recipepapa Joy in Poi



Poi is made from the corm of the Taro Plant also known as Kalo. A corm is defined as a short, vertical, swollen underground plant stem that serves as a storage organ used by some plants to survive winter or other adverse conditions such as summer drought and heat. In its raw form Taro is toxic due to the presence of calcium oxalate although the toxin is destroyed by cooking or can be removed by soaking taro roots in cold water overnight.

In earlier days poi was a very common staple in the Hawaiian Diet. Today poi is less common and has become quite expensive due to the realtively limited supply. Often times, poi producers in Hawaii must rely on imported taro from Asia to meet the demand. Local taro farmers are finding it difficult to find help because cultivating point is not easy work. Today’s generation is less inclined to toil hours upon hours in the muddy taro patches.

Irregardless of the relative short supply and high price, poi will always have a place in Hawaii’s local diet. Besides being delicious and very easy to eat, poi is extremely nutritious and even given to babies who are allergic to dairy products.

Traditionally poi was made using stone ponders. For our purposes we will use a food processor. The result is basically the same.

Instructions

Things You'll Need:
• taro (or dasheen)
• water
• Food Processors
• Kitchen Knives
• Stockpots
• Vegetable Brushes


Step 1
Buy taro from an Asian grocery - any kind will do. Sometimes taro is called dasheen.

Step 2
Scrub the taro corm with a stiff kitchen brush, under running water.

Step 3
Peel the taro and cut it into 2-by-2-inch pieces. Put it into a big pot and add water to cover.

Step 4
Bring the water to a simmer and cook until you can pierce the taro with a fork, similar to potatoes boiled for mashing.

Step 5
Drain the water and let the taro cool to room temperature.

Step 6
Put it into a food process with a little water (about a tablespoon) and process until smooth. Now you have poi, but continue on.

Step 7
Add more water for thin "three-finger poi," whatever consistency you like.

Step 8
Add just enough water to make a thick poi, the consistency of pudding. This "one-finger poi" is preferred in Hawaii.

Step 9
Put the poi in a bowl that has been rinsed with water (so the poi doesn't stick). Gently cover the top of the poi with cool water. Let it sit on the counter, covered with a clean lint-free towel, for three days. This step will make the poi a little sour - also preferred in Hawaii

If you are not interest in going through the trouble of making poi, you should probably just buy your poi from your local Asian market. If there is none in your area you should try powdered poi. Believe it or not powdered poi tastes just like regular poi.


Powdered Poi:

http://www.tarobrand.com/



http://www.poico.com/artman/publish/article_65.php

This is how regular poi is sold in Hawaii Supermarkets:




http://www.hpcfoods.com/html/products.html

Sunday, October 4, 2009

Recipepapa Stamp of Approval on Hawaiian Chop Steak

1/2 pound sirloin steak or other tender meat
2 teaspoons cornstarch
1 teaspoon soy sauce
Salt and pepper
Oil
1 large clove garlic, crushed
1 large onion, sliced
2 stalks celery, cut diagonally
1 bell pepper, sliced
2 medium tomatoes, cut into 1/2-inch wedges
Sauce:
3 tablespoons soy sauce
3 tablespoons catsup
1/2 teaspoon Worcestershire sauce
1 teaspoon sugar

Thinly slice steak into 1/2-inch-wide strips. Season with soy sauce, cornstarch, salt, and pepper to taste; set aside. Mix together sauce ingredients in a bowl and set aside.

Heat oil in skillet and brown garlic; discard garlic. Stir-fry beef until just pink. Add onions, celery and bell pepper; cook for 2 to 3 minutes. Add sauce and mix well. Stir in tomatoes gently, cover pan and cook about 1 to 2 minutes. Makes 4 servings.

If you want authentic Hawaiian Chop Steak and other Hawaiian Food you must pay Ono's Hawaiian Food a visit.




726 Kapahulu Avenue Honolulu, HI 96816
Ph# (808)-737-2275



View Larger Map
--------------------------------------------------------------------------------

Recipepapa Adores Sam Choy's Poke



SAM CHOY'S AWARD WINNING POKE

Recipe courtesy Sam Choy

2 lbs. Ahi Tuna, cubed into 1/2 to 3/4 inch squares
3 oz. Chopped Green onion
3 oz. Diced Onion
2 oz. Chopped Ogo (fresh seaweed)
1 tsp. Red Chili Flakes
2 tbs. Soy Sauce
2 tbs. Sesame oil
Hawaiian salt to taste

Secret Ingredient: Kukui nut

Combine in mixing bowl; add dry ingredients and chill.
Serve and enjoy.

***The Ahi must be fresh caught. If you cannot get fresh caught Ahi use sashimi grade ahi. Poke can also be made with Aku (Skipjack Tuna), Marlin, Mahimahi, and Yellow Tail.

Here is what Ogo looks like:





http://www.catalinaop.com/Limu_Ogo_Red_seaweed_Gracillaria_Pacifica_p/sushi_5a2a.htm

http://www.dahawaiistore.com/food.html

Saturday, October 3, 2009

Recipepapa Shows the How in Haupia


Ingredients:

4 cups coconut milk*
2-1/2 cups water
1-1/4 cups sugar
1 cup cornstarch

Instructions:

Combine the coconut milk and water. Stir until smooth. Add the sugar and cornstarch. Cook over low heat until thickened and shiny. If the haupia is grainy, you need to keep cooking the mixture because the fat in the coconut milk has not yet melted.

*Coconut milk, as you rightly recall, is made by mixing equal parts of shredded coconut and water, and simmering until foamy. Then the mixture is strained through cheesecloth, and you squeeze as much liquid out of the pulp as possible. You will be able to find coconut milk in the asian section of your supermarket or any asian food store.


Ingredients

Coconut Milk, 2 each 16 oz cans
Water, 3 cups
Cornstarch, 16 oz
Sugar, 1 cup

Instructions

1. Mix 2 cups water with cornstarch. Set aside.
2. Bring coconut milk, sugar and remaining water to a rolling boil on high heat.
3. Pour cornstarch mixture into boiling coconut milk and cook till mixture
thickens, blending with a whip.
4. When mixture is smooth and thick pour into a clean baking tray.
5. Cool to room temperature, then chill until cold.
6. Cut into 1-inch squares.
7. Serve on ti leaf lined trays

Recipepapas Favorite: Hawaiian Beef Stew



4 pounds chuck roast, cut up
½ cup salad oil
2 cloves garlic, crushed
1 small onion, minced
½ cup celery leaves
5 cups beef stock, or broth
2 cups chicken broth
1 ½ cups tomato paste
3 medium carrots, chunked
4 potatoes, chunked
2 medium onions, chunked
4 stalks celery, chunked
enough flour to dust meat (about 1 cup)
salt and pepper to taste
enough mochiko and water to thicken*

Season beef with salt and pepper and dust with flour. Brown meat with garlic, minced onion and celery leaves about 10 minutes on medium or low-medium, until well browned. Keep stirring to avoid burning.

Add beef and chicken broth and tomato paste. Bring to a boil then reduce to low heat. Cover and let cook about 1 hour, or until beef is tender.

If you want your beef stew to really be good put it in the refrigerator and let it sit for a day to let all the goodness sink in. Beef stew is always best on the second day.

*Mochiko is rice flour. If you can't get Mochiko use cornstarch.

Friday, October 2, 2009

Recipepapa: Pipikaula is Hawaiian Beef Jerky



Ingredients
• 2 lb Flank steak
• 3/4 c Soy sauce
• 2 tb Hawaiian salt
• 1 1/2 tb Sugar
• 1 Clove garlic; minced
• 1 Piece ginger; crushed
• 1 Red chili pepper; crushed

Preparation

Cut beef into strips about 1 1/3 inch wide. Combine all other ingredients and soak beef in the sauce overnight. When drying in the oven, set oven to 175 degrees. Place meat on a rack such as a cake cooking rack. Place rack on a cookie sheet and dry meat in oven for 7 hours. Keep in refrigerator.

Some people like to use a dry box to make pipikaula. I prefer to dry my pipikaula in the oven to prevent anything going wrong. See below.

Illnesses due to Salmonella and E. coli O157:H7 from homemade jerky raise questions about the safety of traditional drying methods for making beef and venison jerky. The USDA Meat and Poultry Hotline’s current recommendation for making jerky safely is to heat meat to 160 °F before the dehydrating process. This step assures that any bacteria present will be destroyed by wet heat. But most dehydrator instructions do not include this step, and a dehydrator may not reach temperatures high enough to heat meat to 160 °F.
After heating to 160 °F, maintaining a constant dehydrator temperature of 130 to 140 °F during the drying process is important because:
• the process must be fast enough to dry food before it spoils; and
• it must remove enough water that microorganisms are unable to grow.