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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
See full technique reference →Kupati (Georgia) (Kakheti region): Smoke-burying transforms pork sausages into complex centerpieces for winter feasts
Sujuk (Armenia) (Yerevan): Grapevine smoke adds fruity acidity to balance the dense beef texture
Pastirma (Turkey) (Kayseri): Burial in grapevine-ash mixtures creates a protective crust during drying
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Excessive mold growth
Cause: Insufficient smoke penetration or high burial humidity
Fix: Increase smoking time and use drier clay vessels
Rancidity
Cause: Oxygen exposure during burial
Fix: Seal pots with beeswax and bury deeper (minimum 1m)