Pipi Kaula (Dried Beef)

Yoshiko Kano

• 5 lbs. flank steak
• 1/4 c. rock salt (less 1 Tbsp.)
• 3/4 c. shoyu
• 1 Tbsp. monsodium glutamate
• 1 Tbsp. black pepper (ground)
• 2 cloves garlic
• Hawaiian chili pepper or cayenne pepper, to suit taste

Slice steak diagonally into 1 1/2-inch strips. Combine all other ingredients; let stand for about 15 minutes. Soak meat slices and refrigerate overnight, mixing occasionally. Let dry outdoors in sun for about 6 hours in drying case (to keep away flies while drying). Broil only until slightly browned and meat is cooked; slice and serve. (Freeze balance for future cooking.)