Wash the meat well, remove all the films and dry with a paper towel. Mix half of the bulk, salt and sugar. Sprinkle meat on all sides and refrigerate for 16 hours. Then drain the juice and remove all the sugar and salt from the meat, wipe the meat well dry.
Sprinkle dry meat again on all sides with a mixture of sugar and salt and refrigerate for a day.
After again, remove the salt and wipe the meat dry. Rub garlic and sprinkle with spices on all sides and again put in the refrigerator for a day.
After a day, we wrap the meat in two layers of gauze or in double nylon tights and dress it well. We hang the meat in a dry and warm place (not higher than 20 degrees).
After 5 days, the dolendewitz is ready, the longer it hangs, the drier it will be.