You will need
  • - 1 kg of fat;
  • - 1.5 cups of salt;
  • - 1.5 liters of water;
  • - garlic;
  • - spices;
  • - onion and garlic husk;
  • - Bay leaf.
For pickling take quality fresh fat, that has the mark. It means that the product has passed the FDA. So you can reduce the risk of acquiring poor quality fat, infested with parasites. Fresh product, fit for salting, should be white or pale pink, have a delicate and soft skin. Fat with a thick skin after pickling will be tough, this product is best used for frying.
Check the freshness of the product by means of a match: if she freely enters into the fat, so it is fresh. Do not purchase fat with a grayish or yellowish tint, it's a stale product. Soften the fat before salting, to do this, soak it in water for 12 hours.
Take a wide pan, a piece of bacon must fit in it completely. Pour salt in it. Put the mixture of red and black peppers, a bit dry adzhika, Bay leaf and onion peels.
Pour water into a saucepan and put on fire. As soon as the water boils, drop into it a piece of bacon and cook for 3-5 minutes. Remove the pan from the fire. Leave the fat for a day in brine at room temperature. A day remove it from the brine and allow to drain water. Wipe off the fat with a piece of cloth or paper towel.
Slice the garlic into slices and thread them through the press, a medium-sized cloves set aside. Mix it with salt, pepper and dill. Make the piece of bacon punctures with a knife, put them in the garlic cloves small. RUB the fat with a mixture of garlic, pepper and salt. Wrap it in paper towel and place in the fridge for a day.