Shuzhuk

Ingredients

 * 5 kg of horse-flesh
 * 5 kg of suet
 * 350 g of salt
 * 10 g of black ground pepper
 * 50 g of garlic
 * greens to taste

Directions

 * 1) The prepared meat is rubbed with salt and kept fur 1–2 days in a cool place at the temperature of 3-4°C.
 * 2) Guts are washed and kept for some time in salt water.
 * 3) meat and fat are cut in small pieces and mixed.
 * 4) garlic, pepper and salt are added and all this is mixed again.
 * 5) Then the guts are stuffed, its both ends are tied up with a string and they are hung out for 3–4 hours in a cool place.
 * 6) Shuzhuk is smoked during 12–18 hours over dense smoke at the temperature of 50-60°C, then dried up at 12°C for 2–3 days.
 * 7) Dried or smoked shuzhuk is boiled on slow fire during 2 - 2½ hours.
 * 8) Before serving the table shuzhuk is cut in thin slices to 1 cm thick, layed out on a plate, decorated with rings of onion and greens.