You will need
    • 1 kg of fat;
    • 3 tablespoons salt;
    • 50 grams of garlic;
    • ground black pepper;
    • black pepper
    • Bay leaf
    • cooking string.
Wash thoroughly the pieces of fat, wipe dry. With a sharp knife cut it into roughly equal pieces with a width of 5-6 cm and a length of 10-12 cm Trimming of fat, do not discard.
Peel, wash garlic and RUB the half on a fine grater. The second half cut lengthwise into thin slices. Mix salt with ground black pepper. Add grated garlic, stir. The garlic will provide juice and salt is partially dissolved. Carefully coat each slice of bacon with the resulting mixture.
Lard fat garlic. To do this, with the fleshy side of a piece of a deep cut, just rotate the knife to bare the cavity. Push into the hole clove of garlic. Every piece of fat lard 5-6 plates of garlic. Connect the two piece of bacon so that the tenderloin was on the inside and skin outside. Between the slices, put a few peas black pepper and Bay leaf. Tape double pieces of thread.
Take the saucepan. On the bottom sprinkle a little salt and tightly lay paired pieces of bacon so that the skin was on the top and bottom. Try to keep between the pieces of fat there were no gaps. The gaps fill in with scraps. Sprinkle with the salt. Cover with fat gauze, top lay a plate and put the yoke. Leave in the fridge overnight. More than a day to keep the fatprepared for Smoking, is not recommended, as it will take in a lot of salt. Fat when smoked will mytopics, and the final product will be very salty.