Brisket raw salted

The brisket has a thick layer of meat and is less fibrous than the belly. Salt in a dry way.
Sprinkle a piece of brisket with salt on all sides and place in a container in a cool place for 7-10 days, turning periodically. We put salt at the rate of 23-25 ​​g per kilogram of brisket. Salt is used coarsely ground, or halved with nitrite. In the salt you can add an extract of spices – Laurel-Lemongrass, Orient or others to taste. After salting, remove the remnants of salt, you can sprinkle the brisket with crushed black pepper and dried herbs.
The brisket will be ready to eat in a few days. Store in the refrigerator wrapped in paper.