Bhutanese correct cut long pieces with a thickness of 3 cm. Cleared of skin and fat. Mix salt, saltpeter and sugar. The meat is rubbed with this mixture and close ranks in a wooden container, sprinkle with remaining spices without paprika and garlic. Pressed with weight and leave so for 10 days. Then izskisva in cold water to absorb the excess salt. Drained, dried with a towel and smoked 3-4 days. Smoky jerky is pressed between two boards burden. After 24 hours, is coated with a slurry of crushed garlic and hot red pepper and hung in a ventilated area.