1. Prepare the brine (sorry, no photo): put in a pan the washed peel, salt, pepper, Bay leaf. It is believed that a little salt really fat it turns out in my case is rather garlicky and spicy than salty. Peel the garlic (one head), cut slices in half, also add them to husk and spices. Fill with water ( 3 l), put on fire, bring to a boil. In the boiling brine omit cut into small bars fat, it has to boil for 5 minutes. Then switch off the oven, leaving the fat in the brine under cover until cool. ( 3-4 hours on it, you can safely forget). Then spread on a plate, get these ruddy pieces.

The second head of garlic RUB on a small grater ( or shred any other convenient method). Take a piece of foil ( size should be such that it can completely wrap a piece of bacon), and pour the spices, put the garlic.

First, the bacon on all sides RUB the garlic paste, and then coat in the spices. Wrap bacon in foil. Leave in the fridge for 5-6 hours ( I usually leave overnight), so it is thoroughly soaked. Then it moved to the freezer, where it can be stored for a very long time:)

Bon appetit!