How to make
Cut the bacon into rectangular or square pieces. Put it in a deep enamel or wooden container. Boil the brine, as 4 1/5 cups (1 litre) of water is added to 7 oz (160 g) of salt, 5-6 black pepper corns, 2 bay leaves, 2-3 cloves, 1/2 garlic clove.
Remove it from the heat and let it cool. To determine the exact amount of brine, top the bacon with water enough to cover it. Measure the water in a 341 fl oz (1 liter )jar and calculate the amount of salt and spices. Pour cooled brine on the bacon and let it rest in 16 to 18 days, turn it every day.
Then remove the salted meat, rinse it in cool water, tie it to one end with a string and suspend it to strain for 1-2 days. Smoke it with saw smoke, let it darken until golden.
While hot, roll it in crushed red pepper and garlic or garlic powder. Store in thin cloth bags, hung to dry in a cool place.
