Put the fat in a bowl so that after filling with brine it is completely covered with liquid. I have two half-liter cans.
Pour in the brine, close the lid. If you take a large vessel, then cover with a plate and press down with a load – it is necessary that the pieces are immersed in brine!
After cooling, put the jars in the refrigerator for 72 hours.
In principle, after 3 days the fat is ready for consumption, but…!