Once the recipe of this amazing fat shared one remarkable woman from Belarus, it was her family recipe. Now this recipe is my signature fat, tastier which could not be found in the neighborhood. Thanks to this recipe the fat in my house has always loved everything "from small to large", because it is soft, tender and incredibly flavorful.
The water boil and cool to the state of fresh milk. Gradually in the water, add salt and stir. Salt is added until, until it ceases to dissolve, and at the bottom should form a precipitate. The solution should be rather concentrated.
The fat is cut into suitable pieces. Scrape the skin with a knife and trim all the unnecessary and ugly place.
To put the fat loose skin up into a suitable container.
Pour it finally cooled salt solution. The solution should cover the bacon completely. A container of fat cover and put into the refrigerator for 3-5 days.
When fat sasalita, drain the water. Fat to put on the grill and give it to dry completely.
Chop the garlic, Bay leaf break, grind pepper, and fennel seeds rubbed his fingers. Mix well.
RUB the mixture the bacon pieces and let them soak another hour on the grill, then remove for a day in the refrigerator for impregnation. Then place the bacon in packages and put into the freezer.