You will need
- sweet pepper
- black pepper
- Bay leaf
- dried cloves
Cut the fat the right square or rectangular pieces. Lay them in a deep enamel pot.
Prepare the brine. For this purpose, 1 liter, add 150 grams of salt, 3-4 peas of fragrant pepper, 5-6 peas of black pepper, 2-3 Laurel leaf, 2-3 pieces of dried cloves, 5-6 cloves of garlic.
To determine the required amount of brine to do a little trick. Pre-pour the fat in a pot with clean water so that all pieces are completely covered with water. Drain this water and determine its volume with a graduated glass or just an one-litre jar. This will determine the required amount of salt and spices.
Bring the brine to a boil, then reduce the heat and simmer for 10-15 minutes. Remove the brine from heat and cool.
Pour the bacon cooked chilled brine. Close the pan with a lid and wrap tightly with warm clothing and put in a dark cool place.
Soak the bacon for 16-18 days. Every day turn the pieces in the pan.
Upon expiration of the remove the pieces, rinse thoroughly with warm water.
Tie each piece tightly with one hand with twine and hang for 1-2 days to drain from the liquid. To keep fat from flies and other insects, use gauze folded in two layers.
Melt the smokehouse, heat up it and lay in a special pallet of raw wood, the best alder, cherry or Apple.
Cooked bacon , put in smoker for approximately 2-3 hours to form a dark Golden color. Don't forget in the process of Smoking periodically report to the wood and be careful to avoid direct fire.
Hot smoked bacon grate red ground pepper and crushed garlic. Cool and fun to enjoy the fruit of your efforts.