Badger gut, closely examining the internal organs. They should be clean and healthy, otherwise no meat, no fat from badger use in food or for medicinal purposes it is impossible. Also you need to remove odorous glands. Fat carefully collected in a separate container and then drips for therapeutic purposes. The fat should be bright and with good smell. Yellow, gray or smelling fat do not use. Then it is necessary to cut the carcass into large pieces and soak in cold, slightly long for salty water at least a day. Water constantly change.

After the meat must be pickled in vinegar and spices. The more spices you put, the better, don't be afraid to overdo it, the meat is very specific. In the photo half badger. FOR this amount I put in a bowl chopped 10 onions, a package of dried dill, parsley, Basil, a teaspoon of cumin (cumin), hot pepper marjoram, oregano, a tablespoon of ground coriander, ground black pepper, 2 whole heads of garlic, 3 tablespoons of sesame oil, salt. Prepared a solution of vinegar and water, just like a regular barbecue, and filled the meat. Marinate a few days in a cool place, stirring continuously.

Then the meat you need to boil. Put meat with onions and spices in a deep pan with the marinade drain, it is not needed. Add more spices and herbs. I put the parsley, dill umbrella, roots, 1 tsp peppercorns, 10 Bay leaves. Salt the broth. Simmer for 3-3. 5 hours. Or almost ready, but the meat should not fall off the bones.

When the meat has boiled, remove it and allow to drain excess water, and Pat dry. Prepare smoker for fruit or alder chips. Smoke the meat for at least 1 hour before formation of a brown color, the best on the grid, not hang.

Hot put the meat and allow to cool night in a cool place. To snack suitable fresh sweet tomatoes, Bulgarian pepper, greens, lemon. Bon appetit!