Pipikaula Brine

for Chef Abarcar 101 Cooking Demo

3 pieces celery
2 pieces carrots
1 piece onion
10 thyme sprigs
12 smashed garlic cloves
1 4-inch piece ginger, smashed
1/4 cup sugar
12 cup kosher salt
1 4-inch piece ginger
1 cup kikkoman shoyu
1 gal. water
2 lbs. beef chuck or other cut, cut into strips


  • Heat water with sugar and salt. Add to brine ingredients and cool.
  • Add beef strips and brine over night.
  • Remove from brine and air dry on rack in refrigerator to develop pellicle. Smoke for 1 houir at 200 degrees F. Cook beef to desired doneness and enjoy.

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