Shuzhuk

== Ingredients ==
* 5 kg of horse-flesh
* 5 kg of suet
* 350 g of salt
* 10 g of black ground pepper
* 50 g of garlic
* greens to taste
== Directions ==
# The prepared meat is rubbed with salt and kept fur 1–2 days in a cool place at the temperature of 3-4°C.
# Guts are washed and kept for some time in salt water.
# meat and fat are cut in small pieces and mixed.
# garlic, pepper and salt are added and all this is mixed again.
# Then the guts are stuffed, its both ends are tied up with a string and they are hung out for 3–4 hours in a cool place.
# Shuzhuk is smoked during 12–18 hours over dense smoke at the temperature of 50-60°C, then dried up at 12°C for 2–3 days.
# Dried or smoked shuzhuk is boiled on slow fire during 2 - 2½ hours.
# Before serving the table shuzhuk is cut in thin slices to 1 cm thick, layed out on a plate, decorated with rings of onion and greens.
Category:Kazakh Appetizers
Category:Horse meat Recipes
Category:Recipes that need photos