Preparation of the meat:
Cut horse meat into 300 to 400 g pieces, rub with the salt mixture and then keep in an earthenware or wooden container at 2 to 4 °C for 3 to 4 days. Preparing the casings:
Turn the casings to the other side, rinse in cold water, rub with salt and stand for 5 to 10 min.
Then degum them without removing the fat, rinse them four times in cold and hot water, degum them again, turn them again on the other side and cut them into 50 cm long pieces.
Cut the salted meat into 2 cm cubes, fill the casings with them and hang them in a room at 10 to 12 degrees for 3 to 4 hours. Later the sausage can be further treated by making, drying or selching: Cooking:
The cooking time is 3 hours. On it the sausage can be consumed fresh. Drying:
Hang in the sun and wind for a week. Later the sausage can be consumed.
Smoke at 50 to 60 °C for 15 to 18 hours, then cool and dry at 12 °C for 2 to 3 days. Smoking and making:
The sausage is available cooked and smoked in the same way. To do this, after smoking, it is treated with steam for 1 1/2 hours and then smoked again.