You will need
    • 1) fresh bacon - 4 kg;
    • 2) rock salt - 1 Cup;
    • 3) water - 1 l;
    • 4) Bay leaves - 6-10 leaflets;
    • 5) black pepper - to taste;
    • 6) garlic - 1 medium head.
Instruction
1
Select market or slightly pinkish white fat with a thin soft cloth and a small layer of meat. The thickness of the piece should not be less than 4 cm, 6-7 cm Check on-site softness, sticking a knife or a match under the skin - in a good fat they are easy like butter.
2
Dissolve in warm boiled water salt if is not soluble - it's okay to merge it in a jar along with the brine. Fat excess salt do not absorb, do not worry, you won't perezaleite.
3
Cut into fat chunks to make them fit into the neck of the jar. Pour on the bottom of the jar part of spices: a broken Bay leaf, pepper and chopped garlic. Place a layer of bacon, then sprinkle it with spices, and so on until the top (not the). Tightly don't put, to leave the space for the brine.
4
Pour in a jar of fatm the brine, if the bottom of the left salt - put it in there with a spoon, the liquid should fill the jar to the edge, coating the fat. The specified number of products will be filled with two three-liter banks. Roll up your cans clean metallic lids. You can close nylon for short-term storage, the fat will be ready in three days.
5
Keep banks fatm in a cool dark place - a cellar or refrigerator up to 6 months. Tender juicy bacon in the brine is great for sandwiches every day and on the holiday table as snacks are not redundant.