You will need
    • Pork belly with layers of fat
    • salt not iodized,water
    • sawdust
    • smokehouse.
Cut the bacon into small pieces with a length of 15-20 cm and a width of 5-6 see RUB each piece of meat with a mixture of garlic, black pepper and salt. Fold the pieces of bacon tightly in a container, cover with cheesecloth, put the press and leave for a day in a cool place. Then wrap each piece with foil.
Wash your smoker, dry it on the fire, close the bottom and wall foil. On the bottom pour a handful of alder chips, pre-soaked in water. On the bottom grid, place foil with bent up edges to drip flowing the fat and is not burned together with sawdust (you can use a small cookie sheet). Put on the top lattice pieces of the brisket in foil and tightly cover the lid of the smoker. Smoke for about 30 minutes on a small, uniform heat.
Pour under cover of the smoke house (in foil or on a baking sheet) and trickle a small amount of water and steam so the bacon for 10 minutes, Pull out any piece, release it from the foil, cut and try, if the meat is tough, add more water and cook for another 10 minutes - 15. If the bacon is easy to cut and chew, then remove it from the oil lamp and lay out to cool and ventilated. Store cooked smoked brisket in foil in a cool place. Part of the product may be frozen.