The meat is cut pieces at 100-150 g, which is salting, 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. Two types of pork spread over one another. 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. The stuffing is bovine large intestines (chozove) presoaked in cold water and cut into pieces 50 cm long. Gut are tied on one side and filled slowly and firmly, taking care not to allow air into the envelope. Filled pieces are tied tight and made of twine hook. 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 60 to 90 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. Best time to prepare home lukanka is late autumn and early winter. They are stored in a dry, cool, well-ventilated place. Well kept and wrapped in paper, arranged in a treasure chest between pure sifted wood ashes ..