Preparation: = Carbonate of pork cut to the bone into serving pieces with a width of 2.5 – 3 cm. = Inside cuts and across the surface of the salt, add pepper, Bay leaf and chopped onion half-rings. = Carb wrap with cling film and allow to stand to soak for at least 1 hour. = About the same, you can do: fish, chicken, lamb, beef, etc. So we will call our carbonate product. Cooking = Preparing the support (stand) under the "sarabandes". It can be anything (bricks, grill, hole in the ground). Build the fire under the installation location of the gig. = In the bottom drawer stacked alder or aspen twigs. = On the grid rolling out in 2-3 layers of aluminum foil. On the foil put the prepared product. To the process does not flow down the juice around the perimeter formed from the foil side height of 2.5 – 3 cm = a Tightly closed box with a lid and put on the supports in the fire.

= Fire original has to be pretty strong to quickly heat the box, including its cover. = After a while, the lid will break the smoke – the process has begun. Test the heat: a drop of water got on the cap top should sizzle and jumping on the lid, as hot iron. = Average heat is maintained for meat 1-1. 5 hours, for fish 40 minutes. The heat and time of process depends on the type of product and its volume. It is all important that is called: "feel". Then the product will not burn, and will not be raw.

And while there is our process, let's dream about: "the Gig of pork"

"Sharaban of salmon" .. in salmon, particularly chum and pink salmon, the incisions are placed slices of salty bacon, not hinder it, and the salmon.

"Sharaban of salmon with porcini mushrooms" .. fresh white mushrooms cut into slices lengthwise and tucked in the cuts of salmon after salt, pepper, Lavrov sheet, and onion. mmmmmmm...

So when the time came: = Shoot the crate with fire. Take out the finished product. And piping hot served to the table!