At the time, already posted one recipe of fat. If anyone is interested, below give link. Now another incredibly simple, and always effective option of salting bacon.

But first stop on the correct choice of fat. Then I'll repeat their advice. Fat for pickling must be internal and external. Therefore, choose a skin and a thickness of not less than 7-10 cm It must be fresh. How to determine freshness? First, it must be white, maybe with a pinkish tinge. If the fat is yellowish, it is definitely old. Another squeeze of his fingers. It should be soft and start to melt from the warmth of hands. On hand will be a trace of fat from poplavochnoj fat. Old fat will be solid and bad melts. You can even give it a try. Don't be afraid of poisoning. Raw pork is dangerous with worms (sorry for the details), but they are in the body move through the blood vessels and in fat blood vessels are absent. That is why salting fat is enough for 20 minutes. Well, if we are really afraid of unable to stand the day. For the previous version of salting tastier take veins (the only veins that should proslavilsya day). But for what I represent today, Sola take without streaks.

And now the secret is salting fat, so it did not work fresh: spices you need to add how-to layers. One of the options how to do it, I already gave at the time. Now the other form of fat rolls. Fat selected, cut his skin and send for 30 minutes in the freezer. Freeze fat need in order to make it easier to cut into slices the thickness of about 7 mm. Skins are in no hurry to throw away and freeze. Sometime, I'll teach you how to cook an amazing appetizer of pork rind. And so, frozen fat, narezaem slices.

Peel the garlic and passed through the frog.

Prepare a spice mixture of salt, ground coriander, paprika, black and red ground pepper.

Mix the spices thoroughly.

Each strip of bacon, RUB both sides with garlic.

On one side pour the spices and rubbing them too. If you RUB two sides, the bacon will be salty.

Twist the strips of bacon in rolls. The outside roll in spices.

Wrap the rolls in clingfilm and put into the fridge for at least 20 minutes. After 20 minutes it is possible to eat. But complacency can withstand day.

Under such a lard can and 5 drops drip :)

Savory!