The meat is cut into pieces at 100-150 g, which Add salt and leave in a cool room for 24 hours to be salted and then placed on an inclined surface to drain off their water. Drained meat grinder to grind with a sharp knife so as not to crease. Beef spread and arranged material is dusted with saltpeter, sugar and spices, kneaded thoroughly and put on 3 days in a cool room to be flavored and mature. Then re-milled. Fill dry bovine intestine which were previously cut into pieces with a length of 30-45 cm and soaked for 1 hour in cold water. Filled pieces are tied tight on both sides and form a horseshoe. Then the pieces are riddled with needle to remove air fall into the shell, strung on sticks at a distance of 10 cm from each other and hang in a ventilated place to dry. The drying lasted 30 to 60 days at 10-12 C and a relative humidity of 75%. During this time several times (every other day) sausages rolled with a wooden rolling pin to drive off the air and give them flat. After repeatedly pressing sausages placed in produlzhenie 24 hours between 2 boards and weight again and hang to dry. The compression is done 3-4 times at intervals of 5-6 days each time the weight is increased.