The preparation time excluding the time of salting, soaking and drying meat. Chicken fillet cut into two portions along, generously pour coarse salt mixed with spices. I used Adygei salt, it is already with spices, mixed with regular salt 1 x 1. Put in the refrigerator for 2-3 days.

Rinse and soak in water for 2-3 hours (depending on how many days have sailosi), every half hour, changing the water.

Strung with Gypsy needles on a thin rope.

The hang of getting dry. I have valilos on the balcony. Preferably on draught, but it goes.

Vyalyatsya breast 2-3 days, until a light crust. I love softer, so dried for 2 days. If you want drier and saltier, it can be longer.