Want to make a couple of comments. In order to avoid mistakes, injuries and nervous shock

1) in any case, this photo is not of my creation. I want to put but a little later. They look not so nice.
2) I'm not a real cook. And for me, the preparation of such salted, that field for self-expression, creativity and relentless experimentation with cooking.

So. General principles of salting:
To use some stainless dishes. I take a wide but low enamelled crockery that would brisket lay there in 1 or 2 layers maximum. Taking into account that the thickness of a piece 5-10 cm is Possible tolshe, but then salting longer. Other parameters of the piece - how easy to cook, that would be in the dishes climbed. I got a 10x20 cm, But if tolshe
On 1 kg of the original product need 4 tablespoons of salt. Preferably coarsely ground.
Spices to taste, and ingenuity (the Foundation of spice - black pepper). Garlic, too.
To suppress a piece of garlic. Part of the garlic I chop into pieces. Now it looks better.
Salt, spices and garlic to mix. grate this mixture pieces of brisket.
You can lard brisket garlic.
On the bottom of the dish sprinkle a little salt. And tightly stack the pieces. Between them you can put Bay leaves or black pepper.
If several layers are put - piling of fat produced by the rule: fat to fat, skin to skin.
The rest of the salt, to sprinkle on top.
Top cover lid.
At night, leave at room temperature. And then in the refrigerator (not the freezer), 5-7 days (with stock).
Salt extracts the portion contained in the meat water and forms a brine. This is normal. After cooking pour out.
The finished product is stored in the refrigerator.
Before drinking extra salt to clean off with a knife. And cut into small pieces.
And God help us.
Actually, it's all done quite simply and quickly. I have to prepare 1-2 of brisket to go somewhere for half an hour, 40 minutes. The longest - cleaning garlic.
Below are a few illustrations of how it looks
P.S. You can do the same as the picture in the previous post. But they need not take the breast, that's pure fat, with a minimum of meat. Then there will be brine. And I will be such beautiful white bars covered with spices