When choosing a brisket, you should pay attention to podcherevok - it has no bones. If you, like me, a fan of bacon, you can choose quite a piece of fat - the layer of fat in the final product are extremely tasty. And, of course, the meat should be flawless in terms of sanitation because the product is not subjected to heat treatment. Cut the meat from the remains of visceral fat and there are all sorts of films-soap loose fat. Thoroughly RUB the brisket with salt and put it in a fairly thick plastic bag. The total amount of salt of 2.2 - 2.5 % by weight of meat. Abenaim package, removing from it air. After this package bacon carefully tied and put into the fridge. Meat should colitisa 2-3 weeks at a temperature of 2-4 deg C. once a day, lightly massaging the meat in the package so that it prosolilos evenly.

When the meat is salted, extracted it from the package and lightly rinse with hot water - remove the slime and possible mold. Soak the meat with a napkin and gently cut away with the breast skin - it will continue to interfere.

Now you need to beautifully tie the brisket sausage thread and carefully RUB with spices. Garlic is better to take dry. If under hand only fresh garlic, use only one juice, without pulp.

Now proceed to the final stage - the drying of meat. Put the brisket in a place where temperature is 12-14 deg C, humidity 75-80% and there is little draught. The duration of this key step in the preparation of the desired delicacy 2-3 weeks.

Well, here are finally ready.