Smoked Horse Meat

Smoked Horse Meat

　　The Kazakhs of Xinjiang, living in the cold borderlands and primarily engaged in animal husbandry, have developed a strong preference for meat, mainly lamb, horse meat, and beef. The common ways to prepare meat are boiling, roasting, and [missing word], the most typical dishes include hand-grabbed meat, roasted whole lamb, and [missing word] horse meat.

　　 Horse meat is truly a delicacy in Kazakh cuisine. In the Kazakh language, it is called "Surat," and it comes from the beautiful Ili Grassland, using the Ili horse—known as the "heavenly horse"—as its main ingredient. The main preparation technique is as follows: select well-fed and robust horses for slaughtering. First, the horse meat is cut into chunks, sprinkled with salt, threaded onto ropes, and hung on wooden racks inside an earthen house. Pine branches from the Tianshan Mountains are piled on the ground, and the meat is smoked with a low fire until it is thoroughly dried, resulting in smoked horse meat. Key characteristics: rich in flavor, vibrant in color, and aromatic. During the production process, no preservatives, artificial coloring, or any other chemicals are added, making it a truly green food product.

　　 Smoked horse intestines, like smoked horse meat, are a beloved meat product among the Kazakhs. The method of preparation is as follows: the essence of the horse lies in its ribs. Select well-fed two- to three-year-old horses for slaughtering. Remove the horse intestines, wash them clean, and slice the horse ribs into strips. Sprinkle with salt and seasonings, then chop the horse meat into both minced and chunk pieces. Mix the meat with spices and stuff it into horse intestines that are over three feet long and quite elastic. Secure both ends with bamboo skewers, and cure for more than twenty days to complete the process. It remains unspoiled for a long time. The main way to eat it: clean the smoked horse meat and smoked horse intestines, place them in a pot with cold water, then bring to a boil over high heat before simmering gently for about an hour. Once cooked, let it cool, then slice thinly. It makes a great drinking and dining accompaniment. When eaten, you can taste the aroma of pine oil and horse meat. Chew slowly and the flavor becomes richer, extremely delicious.

　　 Kazakh smoked horse meat and smoked horse intestines contain more than ten types of amino acids and various vitamins essential for the human body. They are high in protein, which can promote blood circulation, prevent arteriosclerosis, and enhance the immune system. The fat in horse meat is of higher quality than that of cattle, sheep, or pigs. Horse fat is similar to vegetable oil, with a high content of unsaturated fatty acids. Unsaturated fatty acids can dissolve cholesterol, preventing it from depositing on the walls of blood vessels, thus playing a special role in preventing arteriosclerosis. However, because it is heaty, it should not be consumed in excess.