Hula Kitchen

Hula Kitchen

Products   |  Recipes

 

PRODUCTS

To order, please email tracy@mynutritionaltherapist.com

Jerky Spice Mix $8.00
Enough for 6 pounds of ground meat.

Tired of paying crazy prices for jerky? Not only is it expensive but who knows what some of the scary ingredients are in it! With Hula Kitchens Jerky Spice mix, you can use what ever kind of ground meat you want. All you need is a food dehydrator a bowl and the wet ingredients to mix up 6 pounds of the best jerky you have ever eaten! See our recipe page for instructions to make this yummy treat.

Please note that this recipe is formulated to be salty. This is so that the jerky you make can be taken camping and not have to be refrigerated for a couple of days. We have made it a bit less salty, so I suggest you try it the way the recipe says at first then if needed add less spice mix. You also do not have to add the agave or sugar, it is not needed but adds a nice depth of flavor to your jerky spice mix.

Ingredients: Himalayan pink salt – Organic: –Fennel – Garlic – Cumin – Coriander – Black Pepper – Paprika – Aleppo Pepper – Paprika

 

Tropical Kiss Lip Balm $3.00

Our lip balms are handmade – no big machines, just loving hands. The perfect way to keeps your lips soft and kissable.

Ingredients: Organic Coconut Oil – Organic Mango Butter – Organic Macadamia Nut Oil – Organic Dark Chocolate – Organic Beeswax – Food Grade Tangerine Essential Oil


 

RECIPES

Hula Kitchen’s Jerky

2 pounds ground meat
¼ cup Hula Kitchen’s Jerky Spice Mix
¼ cup water
2 teaspoon Agave Nectar (or Rapadura or Honey)
4 teaspoons apple cider vinegar

In a measuring cup add the water, vinegar, agave nectar & Hula Kitchen Jerky Mix. Blend well and mix into the ground meat. A 5 tray dehydrator will hold about 4 pounds of meat. Set the dehydrator on the highest setting (145-155 degrees).
Fashion the meat into a link sausage shape, place on the drying racks and then
flatten (approx. ¼ thick).

I have also used a 2 Tablespoon “cookie” scoop. This makes for very fast work. I just scoop up the meat, then flatten the perfect little scoop into a flat cookie shape.

Let the jerky dry for around 5 – 10 hours. I rotate the trays about half-way through.

Store in the refrigerator .

Products   |   Recipes