Traditional Kazakh Smoked Horse Meat (Zhaya)
Zhaya is a cherished traditional Kazakh delicacy prepared from horse meat, specifically from the hip part. Using a unique method of salting, curing, and cold-smoking, this dish offers an authentic taste of Kazakhstan's rich culinary heritage. It delivers an intense flavor while maintaining a tender texture, ideal as a cold appetizer or a complement to more elaborate meals.
Ingredients
🥩 2-3 kg Horse Meat hip part - No specific brand
🧂 25 grams Salt per kilogram of meat - No specific brand
🌳 Wood Chips enough to cover the bottom of the pot, slightly moistened - No specific brand
💧 Water for moistening wood chips
Instructions
1- Salt the Meat:
- Apply salt generously to all sides of the horse meat, using roughly 25 grams of salt per kilogram.
- Massage the salt thoroughly into the meat.
2- Cure the Meat:
- Place the salted meat in the enamelled bowl.
- Refrigerate for 3-4 days for proper curing.
3- Prepare for Smoking:
- After curing, remove the meat and pat dry with a paper towel.
- Remove excess moisture.
4- Set Up the Smoker:
- Line the bottom of the cast iron pot with wood chips.
- Lightly moisten them with water.
5- Create a Barrier:
- Place a foil-wrapped plate over the wood chips to prevent direct contact with the meat.
6- Add a Rack:
- Position a metal grill or rack over the foil-wrapped plate.
7- Place the Meat:
- Arrange the cured meat on the rack.
- For smoking multiple pieces, use a bamboo mat as a second layer.
8- Seal the Smoker:
- Cover the pot with its lid.
- Wrap aluminum foil around the lid and pot rim for a snug seal.
9- Smoke the Meat:
- Set the pot on a portable gas stove with medium heat.
- Smoke the meat for 40-50 minutes.
10- Rest the Meat:
- Turn off the heat and allow the meat to rest in the pot with the lid closed for about 1 hour.
11- Cool and Slice:
- Once completely cool, slice the Zhaya into thin pieces with a sharp serrated knife.
Prep Time: 3-4 days curing
Cook Time: 40-50 minutes smoking
Total Time: ~4 days and 2 hours including resting and cooling
Servings: Not specified
Calories, Proteins, Fats, Carbohydrates per Serving: Not provided
Equipment:
🍽️ Green Plastic Serving/Preparation Tray - No brand visible
🥣 Green Small Bowl for Salt - No brand visible
🥄 Metal Spoon - No brand visible
🍲 White Enamelled Bowl with Black Rim - No brand visible
🧻 Paper Towel - No brand visible
🏺 Large Cast Iron Pot Čugunok - Generic/traditional, no specific brand
🦺 Aluminum Foil "Фрекен БОК" brand
🍽️ Round Plate for Foil-Wrapping - No brand visible
🍴 Metal Grill/Rack similar to a "pelmennitsa" - No brand visible
🌿 Bamboo Mat - No brand visible
🍽️ Lid for the Cast Iron Pot - No brand visible
🔥 Portable Gas Stove "CGGJ PORTABLE GAS STOVE"
🔪 Wooden Cutting Board - No brand visible
🔪 Serrated Knife with Black Handle - No brand visible
Cooking Tips
- Moisten wood chips before smoking to ensure gradual smoke production.
- Use an elevated foil and rack system to prevent charring.
- Allow the meat to cool entirely before slicing for optimal texture and appearance.
- Seal the smoking pot well for effective smoke distribution.
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