You will need
    • fat - 1.5 kg
    • salt - about 0.5 kg
    • water
    • Bay leaf
    • pepper
    • garlic - to taste.
Carefully pick up the fat for further processing. You can take frozen, but better if you can find fresh lard with well-treated skin and layer of meat. Selected the fat should be washed thoroughly and cut into pieces convenient for cooking, i.e. that they easily fit in the pan. Pieces measuring about 10x8 cm best suited for uniform brining.
In a pan pour water and add salt in the proportion of 1 liter of water – 100 grams of salt. Once the brine boils, add all the prepared spices. A classic recipe of boiled bacon as the spices used Bay leaf and black pepper. Aroma and taste of bacon can be somewhat diversified due to selection of appropriate spices. Except Bay leaf and pepper, you can add cloves, coriander, cumin, fennel seeds and mustard. In brine with spices dipped the prepared bacon pieces. Thus it is necessary to ensure that they are fully submerged in the brine. Cook on low heat for at least 40 minutes.
Then the pieces of fat should be removed from the brine, lightly dry with a linen towel or napkin, and still hot, sprinkle with a mixture of minced garlic and ground black pepper. Covered with spices and slices of bacon should be wrapped in parchment paper and a kitchen towel until cool. When the bacon has cooled, it should be deployed and placed in the refrigerator.
You can do more and differently. Give boiled pieces of bacon to cool in the brine and then remove and cover with crushed garlic and ground pepper. Then wrap it in foil and give some time, three hours, to soak up the spices.
To store cooked bacon should be refrigerated. But it would be better if it will be place in the freezer. The frozen slices are very conveniently cut into thin plates.