The work started early in the morning when the sun showed it's face over the hills.
The first thing we needed was water.
Since this custom takes place in winter the water was frozen.
Since that winter a lot of puppies were born i had to feed them.
As you can see they were very hungry ...
Since the sun got higher and higher into the sky we had to hurry and start the work.
First we started the fire.
The smokery is made by a tunnel dug into the ground. At one end of the tunnel in a bigger hole a iron barrel is mounted. At the other end of the tunnel the fire is lit. The smoke produced by the fire goes through the tunnel into the barrel.
The meat is hung with some hooks on some iron thin bars in the barrel.
The meat was kept for several days before the smoking in salty water with spices (garlic, pepper, thyme, etc ). We smoked pork that day, but all kings of meat can be smoked.
After the meat is arranged the barrel is covered with some old blankets or rugs.
The meat is kept there for several hours. Once in a while you can check if it's done.
Meanwhile the fire must be maintained at a steady level.
After the meat is done it should be left to cool down.
The hooks can be removed ant the delicious meat can be tasted.