Smoking
– pokroić mięso lub rybę (fat-free) on thick strips 5 mm;

– małe zwierzęta i ptaki można wędzić w całości, before that, however, they must be skinned, remove the insides and put the sticks into the abdominal cavity, so that it is open;

– zbudować rodzaj rusztu wysokości 80 cm above a small fire without flames, that produces a lot of smoke;

– ułożyć mięso na ruszcie i pilnować, lest the flame burn him. Avoid resinous wood;

– drewno powinno być wysuszone, not fresh, but slightly damp: oak, buk, birch, wierzba (sawdust is also suitable for this, shavings, tiny twigs);

– dla dodania zapachu palić gałązki jałowca, green fern leaves, pine twigs, berries, fragrant herbs (wild dill, Garlic);

– utrzymywać stale chmurę dymu;

– wędzenie powinno trwać 2-3 days; the meat is ready then, when it is so dried, until it seems fragile; meat prepared in this way can be stored for a long time.