Kazylyk from horse meat at home

1. Wash and dry the horsemeat tenderloin. Soak the intestine in advance for a couple of hours.
2. Mix salt, pepper and garlic peeled and passed through a garlic press.
3. Rub the meat with spices and place it in the gut. Tie it on both sides and pierce the raw kazylyk in several places with a toothpick.
4. Lower the kazylyk into cold water, put it on the stove and cook for 2 hours from the moment of boiling. You can add salt and spices to the water to taste. You can cook it in broth.
5. Boiled kazalyk can be put under pressure, it's your choice, until it cools down completely, and then let it brew for a couple of days in the refrigerator.
There is also a raw-cured version of kaza, but this is a completely different story.
Enjoy!