For "Shop bacon" for 1 kg brisket take a tablespoon of coarse salt and a tablespoon of nitrite salt. Half a teaspoon of monosodium glutamate (who's afraid - maybe not to put), 3-4 Bay leaves, 5-6 cloves of garlic, 2 star anise, pepper. Further, according to taste.

Make a marinade. 2 l of water and all the ingredients bring to a boil. Boil for 5 minutes. Cool.

When the marinade has cooled, take the brisket, put into a saucepan with the marinade, cover and put in the fridge for 3-4 days. Don't know why but all the recipes I read and watched in the Internet salting in the fridge for 3-4 days.

After 3 days take out the brisket from the marinade and tightly wrap them in cling film, trying to be air, and then thread (10-coy-white). I got 2 pieces. Cut to fit in the pan.

Bring the water to a boil, lay the bacon in boiling water and diminish the fire to a minimum. In theory, the water temperature should not be above 80 C. But if there is no thermometer - just a small fire and water should not boil. If the meat floats - put some sort of load. I put the lid on the pan of a smaller size. Leave for 2 hours. If there is sandpaper on a 2.5. Off. Allow to cool in the pan and put into the fridge for the night without removing the film. If well wrapped, inside will be some tasty jelly from the juice of the meat.

That's what happens in the end.

Find the 5 differences. The right piece from the store. Judging by the size of the pig was from Chernobyl. Joke.