Kazy
Ingredients: 1 kg of horse meat, 500 g of horse fat, 0.5 m of beef intestines, 25 g of azhgon (zira) 2 teaspoons of black pepper, 25 g of salt.
Preparation of meat. Horse meat is to be cut into strips 2-3 cm wide, 8-10 cm long, poured with salt and spices rubbed in the flesh, and covered with a cloth and left for 1-2 days in a cool place.
Preparation of the intestines. Pull the intestines inside out , rinse in cold water, rub with salt and let set for 5-10 minutes, then erase the so called skin, not touching fat, rinse 4 times in cold and hot water, again erase the mucus, turn out, cut into pieces 50 cm long. Every piece is to be tied on one end and stuffed from the other with prepared meat and fat - necessarily in proportion 2:1, and then tied. (If kazy is prepared for boiling and smoking, then one-third of it should consist of horse fat). After this preconditioning, kazy can be jerked, boiled and smoked.
Drying. In summer time hang it out for a week in the sun and wind and in winter put it into snow for as long, and then jerk in a cool dark place for 2-3 months.
Boiling. Put cooked sausages into the pot, add water and stew. When the water boils, remove the foam, pierce sausages in several places and continue to stew. The total time of boiling is 2 hours.
Smoking. Smoke with thick smoke at a temperature of 50-60 a C for 18 hours, cool at 12 a C for 2-3 hours.
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