For the preparation will be required on board that will process meat, household silicone brush and a large tube for water. Best is empty 11 liter canister of mineral water - Ya shear above the middle
Salo meat and cut into pieces. Place in a large pot, add salt and all spices and mix well. Allow about 1 hour to allow the meat to absorb the salt, followed by grinding into fine. The resulting mince
Chest pressed into a teensy salt (mixed with 1-2 tbsp sugar) and harvested in the refrigerator for 7 hours. The original recipe for 24 hours, but I do it too much, and at home prefer more unsalted
Meat (chicken pieces are placed as frozen), spices and 50 ml fat is placed in a narrow pot (I use Slow-kukar) and cook 4-5 hours on low to medium heat only in their own juice and fat. Chicken given
De-boned and with salo pass it twice through a meat grinder. Add spices and carbonated water, knead minced meat very well and leave it for one night in the fridge. Then knead it again and fill her
Grind the meat with salo. Add spices, Salt. Fill the well-scrubbed, turned and processed pig intestines. Tie them into small sausages with strong thread and hang them to dry in a cool dry place.
Take the meat from the bones, cut it into small pieces and salted. Put and saltpeter. Confuse good and stuffed meat in court, which should leave 1-2 days of cold. Before starting to cook the meat
Fish is cleaned of heads and entrails. Sea salt with water to make brine, so concentrated that submerged raw egg to emerge as the amount of 20 cents. The cleaned fish is placed in a brine bath for
Sirloin, tenderloin, cleaned of fat and well aligned. Put them in a bowl and add salt thoroughly, cover generously with salt. Behaved so 24 hours. then washed and put in an hour and a half hours in
After cleaning and washing them rabbits nice to stay attached and drain nice (most -well 1 night). Cutting the rabbit into pieces suitable for jars, as the rib part you remove and put in a saucepan
Minced meat is thoroughly mixed with the ground spices of the evening and stayed until morning. Full red, tie and Pierce in several places with a needle. Flatten gently with a bottle and scatter meal
Pieces LOIN with size about 30 cm in length and width approximately 4x4 cm make in a large enough container to be bombarded with plenty of salt. Leave to maturing for 24 hours in the cold. Then wash
The meat is salted and left to separate the liquid for one night. Then dried and the liquid was discarded. Raw meat is stuffed into jars and sterilized for about 4-5 hours.
Locals cut in large chunks. Fry in a preheated oil until it evaporates precipitated liquid and fat remains. Add salt to taste, optional seasoned and stuffed into dry jars. Capped and sterilized for
Spattered chest with coarse salt and leave to stand in refrigerator 12 hours. Subtract from the salt and rinse well. Dry with paper towels. Flavoring with spices, wrapped in a tea towel and place in
