Take 10 lbs of trimmed pork, 3 lbs beef, and 2 lbs game, chamois, or elk. The fresher this meat, the finer it can be cut up with a knife. Discard the sinew and chop with a chopper (sechka). Some people freeze the meat to make it easier to chop, but frozen meat loses its taste and juiciness. Pound fine about 20 lots dry salt, 2 lots black pepper, 1 lot each allspice and saltpeter, and ½ lot each cloves, marjoram, and bay leaves. Sieve the spices, mix with the meat, add ¾ glass spirits, and pound the mixture with a wooden mallet. Cut ½ lb of the outer pork fat from the scrag into thin oblong pieces and add the fat to the meat. Firmly stuff thick beef intestines (the thicker the better) with this mixture, smoothing it with your hand to fill any gaps. Be careful, however, not to burst the intestine. Tie up into links, place between 2 boards with a light weight on top, and keep in a heated room for 2 days. Transfer them to the pantry and cover with a board and stones, gradually increasing the weight over a period of two weeks. Remove them from the press, hang in a cold place, and smoke for nearly two weeks, hanging them first from one end and then the other. After smoking, hang them in a draft in the loft for 2 weeks. Clean them and store in dry rye, hops, hay, or in ashes.