When making your own Sazdarma, you can use meat of your choice but it is important to boil it with the bones and joints because they're a source of gelatin.
Put the meat to boil in a pressure cooker until it begins to come off the bones slightly and until fully cooked.
In a regular pot, boiling takes about 2 hours and you have to remove the foam once boiling. The meat needs to be submerged in water the entire time.
Leave the sazdarma in a cool area for a few hours to harden.