Sure - many ways ... With so few ´cooking´, ´laik´ can be eliminated as much as when loading meat. : o 1. buy meat, rather more overgrown and cut it according to the type 2. prepare the marinade - oil, spices, dried *) herbs (vegetables ...), mustard, worchester, soy, tabasco .... - of course to taste - you don't have to load everything: o 3. meat to load - again according to type, for a day, two, fourteen ... - to the cold and dark If you haven't done it yet, find a recipe on the net (one of hundreds, maybe thousands) - but you will soon find that improvisation (according to your own "taste") is the best. *) you can only use fresh spices, herbs or vegetables if you are loading them for a short time - they will soon start to ferment and the meat will spoil