Clean the meat, wash, and dry it, cut them into pieces before grinding them twice into the meat grinder.

Add spices and mix well while gradually adding the carbonated water.

Let the mixture rest in the fridge for 24 days.

The next day, take it out of the refrigerator, knead the meat mix and pour the second cup of carbonated water.

Place the mix again in the refrigerator and allow it to sit for 24 hours.

The next day, knead the mixture again and stuff the mix into the intestines. Poke holes in the middle to let out as much air as possible.

Keep the lukanka in a cool place for three days. Thereafter, for five days, roll the lukanka using a rolling pin.