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Ingredients Edit

Directions Edit

  1. The prepared meat is rubbed with salt and kept fur 1–2 days in a cool place at the temperature of 3-4°C.
  2. Guts are washed and kept for some time in salt water.
  3. meat and fat are cut in small pieces and mixed.
  4. garlic, pepper and salt are added and all this is mixed again.
  5. 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.
  6. 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.
  7. Dried or smoked shuzhuk is boiled on slow fire during 2 - 2½ hours.
  8. 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.

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