Choose a piece of brisket, which is more meat. The bone is cut and the skin can be left.

RUB the meat on all sides with salt and stacked in a suitable container or just in a plastic bag. Send the meat in the refrigerator for three to four days.

Ham will boil in the brew. Due to the acid contained in the drink, the brew plays the role of a weak marinade. The meat in the result in drier and denser than if it were aterials in the water. In addition, it is slightly stained in brownish-Golden color.

Take out of refrigerator breast, wash with cold water and briefly (30 min) soak in cold water. We put the meat in a pot, pour kvass, add half a tea spoon of salt, put on fire and held at a temperature of 80 ° C at least a half hour. The longer you cook the meat, so it will be softer. Please note that the brew should not boil. In the preparation of all cooked sausages and cooked ham, the product is heated to a temperature above 80 ° C, primarily in order to help the fat melt and not melt fat. Cook the bacon, remove it, let cool and sprinkle with paprika.