Grind garlic, mix with salt and dip them in this mixture pieces of brisket. Put in a container, cover with a lid and leave at room temperature for a day. If it's hot, bring on the loggia.

The liquid is then drained. Pour in a bowl liquid smoke and bacon grease them with a brush. Cover with film and leave for about half an hour.

Then each piece evenly sprinkle dry gelatin, put the Bay leaf and laid in vecinity, inside of the bag, folding ring cloth out. If you have a wide breast-protruding ends cut off and stuff inside. I had three thick but narrow piece. I was cut into two layers each and were laid out thus: first, the one with the sandpaper, then a second turn in a tight ring and pushed inside. Then second floor, then third. To well stuck together, each floor should be sprinkled with gelatin.

Then tighten the upper end of the sleeve, close the lid and slip the springs. Put in a saucepan multivarki, pour hot water and cook on mode Suppression for two hours. Allow to cool, remove and refrigerate overnight right in the sleeve. In the morning we get such a beauty. It turns out about one hundred pounds finished product.