Add jerky to emergency supplies

Hawaii’s hurricane season is June to November. Be prepared with a seven-day emergency food supply for each person in your household. Follow these storage tips:

>> Keep canned foods in a cool, dry place. Store packaged food in tightly closed cans or metal containers.

>> Select foods that require no cooking, water or special preparation, and with a shelf life of at least six months, but preferably more than a year.

>> Date and rotate food supplies, using the oldest foods and replacing them regularly.

>> Remember to pack special dietary food, baby food and formula, if needed.

Hawaiian Electric’s free emergency preparedness handbook may be downloaded at hawaiianelectric.com/prepare, or pick one up at any Oahu City Mill location or at HECO’s customer service office, 1001 Bishop St., ASB Tower ground floor. Call 543-7511.

These jerky recipes would be a good supplement to your emergency supplies. They can be made well in advance and should keep for several weeks.

For those who don’t have dehydrators, the oven method used in the turkey jerky recipe may be used with the other meats (dry meats or fish at 160 degrees and poultry at 165 degrees).

Salmon Jerky

• 1-1/4-pound piece salmon, skin and bones removed
• >> Marinade:
• 1/2 cup low-sodium shoyu
• 1 tablespoon molasses
• 1 tablespoon freshly squeezed lemon juice
• 2 teaspoons freshly ground black pepper
• 1 teaspoon liquid smoke

Place salmon in freezer for 1 hour.

Combine marinade ingredients in a large resealable bag; mix to combine. Set aside.

Remove salmon from freezer; slice in 1/4-inch-thick slices lengthwise. Slice lengths into 3/4-inch pieces. Place salmon in bag with marinade. Seal and marinate in refrigerator for 3 hours.

Strain salmon well in colander, then pat dry with paper towels. Lay in rows on dehydrator trays, making sure pieces are not touching. Follow manufacturer’s directions to dehydrate.

Store in a cool, dry place in an airtight container for 2-3 months. Serves 4.

Approximate nutritional information, per 1-ounce serving: 90 calories, 3.5 g total fat, 0.5 g saturated fat, 30 mg cholesterol, 350 mg sodium, 2 g carbohydrate, no fiber, 1 g sugar, 12 g protein

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Beef Jerky

• 2 pounds flank steak, fat trimmed
• >> Marinade:
• 2/3 cup Worcestershire sauce
• 2/3 cup low-sodium shoyu
• 1 tablespoon honey
• 2 teaspoons freshly ground black pepper
• 2 teaspoons onion powder
• 1 teaspoon liquid smoke
• 1 teaspoon red pepper flakes

Place flank steak in a resealable plastic bag and freeze 2 hours.

Thinly slice frozen meat with the grain into long strips. Return to resealable bag with marinade ingredients. Refrigerate 6 hours.

Remove from marinade; pat dry with paper towels. Evenly distribute in rows on dehydrator trays, making sure pieces are not touching. Follow manufacturer’s directions to dehydrate.

Store in a cool, dry place in an airtight container for 2-3 months. Serves 4.

Approximate nutritional information, per 1-ounce serving: 90 calories, 3 g total fat, 1 g saturated fat, 35 mg cholesterol, 450 mg sodium, 2 g carbohydrate, no fiber, 1 g sugar, 13 g protein.

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Spicy Turkey Jerky

• 2 pounds boneless skinless turkey breast
• >> Marinade:
• 3/4 cup low-sodium shoyu
• 3 tablespoons honey
• 2 tablespoons chili-garlic paste
• 2 teaspoons dried red chili flakes

Arrange turkey breast flat on a plate, cover with plastic wrap and freeze until firm, about 2 hours.

Trim excess fat from frozen meat; slice along the grain into 1/4-inch-thick strips.

Combine marinade ingredients in resealable plastic bag; mix well. Add turkey strips; toss to coat. Refrigerate 12 hours, turning occasionally.

Drain turkey in colander and let come to room temperature, about 30 minutes.

Remove oven racks and line bottom of oven with foil. Heat to 165 degrees. Spray racks with nonstick cooking spray. Blot excess marinade from turkey with paper towels and arrange strips across racks, leaving at least 1/2 inch between strips.

Place racks back in oven and dehydrate until dry and darker, about 2 hours. Strip should bend, then break, but should not snap.

Blot any oil or moisture from jerky with paper towels; cool completely on racks. Store in a cool, dry place in an airtight container for 1 month. Serves 6.

Approximate nutritional information, per 1-ounce serving: 80 calories, no fat, 35 mg cholesterol, 450 mg sodium, 4 g carbohydrate, no fiber, 3 g sugar, 14 g protein.

More Hawaiian Electric Co. recipes are available at hawaiianelectric.com.