Cut the horse meat and fat into 10-15 cm long and 3-4 cm wide strips, put in an enameled bowl, season with salt, black pepper and cumin; rub the meat so that it absorbs spices better. Cover the prepared meat and fat with gauze and put in a cool place for marinating (from 4 to 24 hours). Wash the casings, turn inside out, salt, wash first in cold, then in hot water several times. Tie one end of each casing tight, and insert the filling from the other end by hand, making sure that the strip of meat is evenly interspersed with a strip of fat. Then tie the other end. This is a semi-finished product. There are several ways to store such a sausage: 1) If kazy is supposed to be stored for a short time, it is simply hung in a cool place. 2) If it is necessary to store it for a few months, kazy is dug into flour or bran, under a 10-12-cm layer. 3) If the sausage has to be kept for several years, it is pre-smoked by hanging in chimneys.