Meat should be fresh, soft and preferably without lived. The meat is cut into strips of 1-2 cm.

To prepare zasolochny blend of: Coriander pre-roast and grind in a coffee grinder. Add salt, sugar, freshly ground black pepper, red hot pepper (pinch) and soda.

Sliced pieces of meat on all sides to spray Apple cider vinegar and thoroughly rubbed with spices cooked zasolochnymi. Rubbed with a mixture of meat tightly stacked in any stainless steel container, put oppression and put in the fridge for 12 hours. When salting stands out the juice, drain it is not necessary. After 6 hours turn the meat in brine, re-tamp and put oppression. After 12 hours do a weak vinegar solution (1 liter of water 2 tablespoons of Apple cider vinegar) Drop marinated meat in diluted vinegar for 5 minutes, thoroughly rinse it and then squeeze hard.

Can meat to hang in a well ventilated place and after 4-5 days it will be ready jerky. Marinated meat them in a meat grinder.

Fat chop very finely and mix with minced meat.

Next, take any Mat, wrapped in several layers of plastic wrap and form a sausage.

Put the finished sausages on the grill and put on the window sill (where there is more airflow). I have the sausage was ready in 5 days. So how do we make the sausage without guts, it dries very quickly. Too long to store is not recommended, because it continues to shrink, becoming firmer and firmer. To slow the drying should be stored in the refrigerator wrapped tightly in plastic wrap or placed in plastic bag. For storage longer than 1 week, carefully wrapped up sausage, place in the freezer.