Comment réussir la viande séchée Guedid 🥩 recette simple algérienne! plus d’excuses 😉

   / @tizetufus15   Tizet Ufus Simple and practical recipe: ACHEDLOUḤ/Guedid/Khlii dried meat By dint of hearing about Guedid and not finding any, I managed to unlock the secret of its recipe, which is really simple in the end. In this video, I let you discover the North African ancestral technique of preserving meat. Please be free to leave a comment if you have any question. Ingredients: 250 g of red meat of your choice: lamb, mutton or veal 150 g of salt Steps : Finely cut the meat as in the video Salt with 120 g of salt Incorporate the salt evenly (important) Spread the meat on a wide dish and add 30 g of salt Expose the meat to the sun Turn it regularly: 3 to 4 times a day and discard the juice You can extend it after 24 hours After 3 days...You can start checking the drying The meat is ready when it becomes brittle Tips : The amount of salt given is the minimum, you can add as you want You can apply the same technique on the grease/strainer The recipe also applies to meat with bone Turn the meat often at the beginning otherwise it risks rotting Hang/Lay out the meat on a rope in the open air, paying attention to the rain The duration requested is generally 4/5 days, it will depend on the weather conditions To check that your kadid is ready, do not hesitate to break the piece and see that the inside is very dry (brittle meat) So no more excuses for not making this Guedid.