Clean the meat of bones, wash, dry it, cut it into pieces, then grind twice through a meat grinder.
Mix well with the spices, while gradually adding 1 bottle carbonated water. Leave the mixture in the fridge for 24 hours.
Knead it again, pour in the 2nd bottle carbonated water as well. Leave in the fridge for 24 hours again.
On the 3rd day, after kneading everything again, fill the intestines with the mixture, while poking holes carefully every now and then to get the air out.
Keep the lukanka in a cool area for 3 days, then roll it out with a rolling pin every day for 5 days. Leave it for 15 days with a weight pressed on top, then hang it up to dry for 30 days in a ventilated area.