Jerky by Taylor Boetticher & Toponia Miller

Author:Taylor Boetticher & Toponia Miller
Language: eng
Format: epub, azw3
Publisher: Potter/TenSpeed/Harmony
Published: 2018-03-20T04:00:00+00:00

GOAT GUEDDID

Gueddid is the traditional spiced meat of Morocco, where it is dried outdoors in the hot summer sun. Generally, gueddid is thoroughly dried for preservation, to be used later in bean dishes, couscous, and stews, but this tantalizingly spiced jerky also makes a tasty anytime snack. We favor lean, mild goat meat for this jerky, but you can also prepare gueddid with beef bottom round or lamb leg.

MAKES ABOUT 1 POUND (450 G)

2 tablespoons coriander seed

2 tablespoons cumin seed

2 teaspoons caraway seed

2 teaspoons fennel seed

2 teaspoons black peppercorns

5 cloves garlic

1 tablespoon plus 1 teaspoon fine sea salt

¼ cup (60 ml) olive oil

3 tablespoons red wine vinegar

3 tablespoons unsmoked Spanish paprika

1 tablespoon cayenne

1 teaspoon ground turmeric

2 pounds (910 g) trimmed goat loin or leg, beef bottom round, or lamb leg, sliced ⅛ to ¼ inch (3 to 6 mm) thick against the grain

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