Well-washed lard cut into pieces to fit through the neck of the jar. On the bottom of the jar put chopped garlic, crumbled Bay leaf, stuff 5-6 peas of black pepper. Lay a row of fat, sprinkle again with garlic, Bay leaf and pepper.

So fill the whole jar with slices of bacon, sprinkling with spices.

In warm boiled water to dissolve the salt, it is dissolved, but we then merge the same in the Bank. I think a lot of salt? Don't worry, the fat will never take in excess, proven experience. Everything will be OK. Water to cool and pour in a jar of fat, lightly with a knife by bending the fat in a jar to pickle juice leaked to the bottom. 1 liter of brine is usually enough for 2 three-liter cans, but it depends on how tight you put the fat. So here goes: poured brine, but not completely, spoon dip salt that is not dissolved, put in the jar. If two banks, the salt, divide in half, then pour the brine into the jar so that it flowed over the edge.

Roll up clean, dry metal lid. Store in the cellar or in the refrigerator. I once kept about 5-6 months.

If the fat want to eat immediately, then close the plastic cover - in two days it will be ready.