kazakhstan pilaf-Bacon
    Kazakh livestock slaughter every year before winter, winter to do the whole diet preparation, it is often said that winter meat. Winter meat in order to preserve the water must be smoked. Before the bacon chunks of meat cut into strips, evenly sprinkle some salt; then the meat filling and a good support good intestines hanging on the gallows, in the greenhouse, with the raw stir stove, make greenhouse maintain a high temperature, the water consumption of the meat dry, about fifty-six days you can eat. Traditional bacon with dried cow dung, twigs or pine wood smoke into. Eat the meat has been the arrival of spring.

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