You will need
    • Salt brisket with spices:
    • 1 kg pork belly;
    • 0.5 tbsp of salt;
    • 1.5 liters of water;
    • 1 tbsp ground black pepper;
    • 1 tbsp dried dill;
    • 1 tbsp white pepper;
    • 1 tbsp of coriander;
    • 0.5 tbsp of sugar;
    • 0.5 tbsp of freshly grated nutmeg.
    • Option mixture of spices:
    • 1 tbsp paprika;
    • 1 tbsp red hot pepper;
    • 1 tbsp Chaman (blue fenugreek).
    • Salt brisket with a mixture of peppers:
    • 1 kg pork belly;
    • salt;
    • a mixture of peppers;
    • dill.
    • Salt brisket Zakarpattia:
    • 1 kg pork belly ribs;
    • salt;
    • garlic;
    • 3 tbsp ground seeds of coriander;
    • 2 tbsp ground red pepper;
    • 1 tbsp of ground black pepper.
Salt brisket with spices

Boil water, add salt, stir until it dissolves. Put the brisket in the pan with skin down, pour the brine to cover meat by 1-2 inches, giving weight. Will keep 2 days in the refrigerator, remove the brisket from the solution, dry and clean off with a knife the excess salt, then RUB with spices and store in the freezer.
Salt brisket with a mixture of peppers

Refrigerate pork belly, rinse the skin with boiling water, cut into strips about 10 inches wide, twist each strip several transects up to the skin. Finely chop the garlic.
Take salt just enough to cover the entire surface of brisket with a layer 2-3 mm thick. RUB the brisket on the outside and inside of cuts with salt and finely chopped garlic. Sprinkle with ground pepper blend.
Roll up breast into a tight roll, tie with string, put it under load for a day. Shred the fennel, sprinkle it roll, let stand for 4-5 hours. Store frozen at a temperature of -15-20 degrees Celsius.
Salt brisket Zakarpattia

Rinse the meat, clean the skin with a knife, cut into strips with a width of 7-10 inches and a length of about 20-30 centimetres. Lay strips on a cutting Board skin down, make transverse incisions spaced every 5-6 inches, but be careful not to damage the skin. Slice the garlic, lard the breast with garlic, RUB with salt.
Mix coriander seeds and peppers, RUB with a mixture of bacon quite a lot. Put stripes on the side, roll up each roulade and tie with twine. Put under load in an enamel bowl and keep in a cool place until pickles let the juice out, then put in wooden bowls, move into the cellar and store in a small yoke week (to keep the breast 3-4 months).