Make the marinade. Boil the water and add all the ingredients.
Fat put in a bowl so that after pouring brine it was completely covered with liquid. I got two half-liter cans.
Pour the brine, close the lid. If you take a large vessel, then cover with a plate and press the load-it is necessary that the pieces were immersed in the brine!
After cooling, place the jars in the refrigerator for 72 hours.
In principle, after 3 days, the fat is ready for use, but...!
After 72 hours, pour the brine, fat blot on a napkin.
While the fat dries, prepare "rubbing"mix all the ingredients, cut the garlic.
Carefully RUB each piece with the prepared mixture.
Next, the grated pieces are wrapped in plastic wrap.
Wrapped pieces are sent to the refrigerator for a day.
After one day, the fat is ready - you can try! Very good with black bread)Note: store better in the freezer.