hawaiian smoke meat recipe

Preheat a smoker to 260 degrees F. Remove pork from marinade and thread on skewers. After ALL sugar is dissolved, add in rest of da ingredients. Smoke the meat for approx 4 hours at a temp of approx 200 – 220 F. After 2 hours, although not necessary, you may brush them with some of the reserve marinade for additional moisture and flavor. Let it cool, then you’re ready for service, and/or you can store it … Keep it covered and maintain a lighter smoke towards the last 2 hours of the smoking time. Mix Shoyu, sugar and ginger together. Smoke in smoker with kiawe or guava wood until done, about 4 hours at 200°F. Makes 1 pound. Cut Pork into medium size pieces (not dat small, but not dat big) make'um into rectangular box size pieces. Add pork and marinate overnight. In a large bowl, mix marinade ingredients. Place skewers in smoker and cook until an instant-read thermometer inserted in the center of the meat registers 145 degrees F, 5 to 6 hours. Approximate Nutrient Analysis per serving (based on 4 ounce serving and not including rubbed salt): Rub pork with salt; set aside. Remember to save about 1/4 cup in a Large Ziploc for after the smoking. When done remove and place in a pan.

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