Zhushuk

Ingredients
# Finely sliced horse meat and fat with ratio: 10% fat and 90% meat.
# Marinade consisting of: garlic, pepper, and salt.
# Small horse intestine.
Directions/Procedure
# Slice fine pieces of meat and fat into their designated proportions.
# Marinate the already sliced pieces in a marinade composed of garlic, pepper, and salt based upon preferred taste.
# Leave the meat and fat to marinate up to four hours.
# After the time of marination has elapsed, carefully stuff the meat and fat into sixty centimeters worth of a horse intestine.
# Close both ends of the intestine firmly with fiber.
# After accomplishing these steps the Shuzhuk is prepared for boiling.
# At this stage the cook can either boil the Shuzhuk for 2 hours (remember to pierce wholes into the Shuzhuk in order to prevent it from accumulating pressure.)
# or leave the Shuzhuk to dry for storage which could later be boiled.
History
Zhushuk is a meal that originated from the nomadic peoples of Central Asia. The reason for its creation is due to the nomadic lifestyle always on the go in need of daily source of food and water the Shuzhuk being one of many solutions for this everyday circumstance. The ingredients for it were easily attainable because the meat and fat could be acquired from any part of a horse which is an animal that does not need voluntary aid instead it instinctively searched for its food. Moreover the Zhushuk was firstly intended to be carried in its dry form for easier consumption and portability. Although in today's contemporary world it is boiled fresh because many Central Asian citizens thrive in agricultural societies.
Cultural Interpretation
Zhushuk like any other product composed of horse meat was believed to posses healing qualities curing many chronic diseases like tuberculosis. Furthermore Zhushuk was eaten as an alternative to its more expensive counterpart Kazi which made it very popular due to it creating the illusion of abundance and wealth.
See Also
* Kazy, a cultural food (resembling a sausage) of Kazakhs, Tatars, Kyrgyz, and other ethnic groups mainly of Central Asia especially those of Turkic origin.

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