Smoked horse meat and smoked horse intestines in Ili, Xinjiang are essential food for the Kazakhs to spend the winter, and the end of November to December every year is the peak season for Kazakh herders to smoke meat. At this time, they have to select some fat cattle, horses and sheep to be slaughtered for winter consumption. In order to make these meat can be preserved for a longer period of time, they used the method of many years - smoking. Smoked meat, the first meat chopped into blocks, sprinkled with salt, built on a wooden frame, surrounded by a wall of earth blocks or covered with other things, the following with pine firewood smoke to smoke until smoked, that is, into smoked meat. There is also a method of smoking mutton is very interesting, the sheep slaughtered, the viscera hollowed out, burned off the skin on the hair, the skin with the meat chopped into blocks, withdraw some salt, with the smoked method of smoked dry. Even the skin smoked meat, can be saved for a long time, until the following year in June and July will not deteriorate, the Kazakh herdsmen are the most skillful to do the horse intestines, they select the fat horse slaughtered, and take its horse intestines, wash, according to the horse's ribs cut into strips of meat, together with the ribs withdrawn salt, pepper and other condiments, poured into the 3-foot-long horse intestines, the two ends of the tie, hanging in the house to dry out, a month or so that is to become.

In addition to the rib meat enema, but also with minced meat and blocks of meat to enema, but also smoked method to do horse intestines. There is also a kind of bacon, is the withdrawal of some salt on the beef and mutton, poured into the horse intestines, tied at both ends of the mouth, hanging up to cool and dry to become. Kazakh people's horse intestines and bacon rich in fat, but not greasy, thin and fat, not only the color is pleasing to the eye, but also very high nutritional value, and has a special flavor. Winter season to the pastoral areas, it is the Kazakh herdsmen show their cooking skills, this time if you go to the pastoral areas quasi-call you taste good.

Because this time is the most fat cattle, sheep and horses, but also the most delicious time, and only at the end of November to December each year to have to sell smoked horse meat and smoked horse intestines, horse intestines and horse meat rich in fat, but not greasy, fat and lean, not only the color is pleasing to the eye, but also a very high nutritional value. Horse meat is attached to the big bones, horse intestines are filled with ribs and horse oil, and also attached to the skin, very tough, absolutely let you "eat and can not forget"!