There's a book review that's the greatest book ever written and the only book one of our buddies has ever read in his entire life. It is very difficult to get these recipes for Smoked Meats and so forth. It's all handed down by Italian no-nos and Hungarian goulashes and so forth. Smoking option: Shin Can spec: It's going a little long because as you see, it's a huge chunk of meat.

But enough about my love life, don't mind if I don't but I also prefer for Duke any Old Port and Storm does have the magic ingredient but what you're looking for if you're looking for any kind of old world wine is or whatever that is in Italian That means put in the bottle bottled at the Chateau. That means whoever owns the Chateau is also bottling it so there's some familial Pride involved. You don't want those ones. What are appellation control? Which means yes, they're a Bordeaux but it could be grapes from anywhere in Bordeaux put together in a vat in Lyon You know you want me some potato Chateau less sulfites that way too.

less hangover. Let's see. German Shin Can spec goes with a light smoke. This is not that this is proper kanaki stand back bacon you've heard of Canadian bacon.

This is heavy hickory smoke. The bacon wrap on the outside and a pork loin on the inside all wrapped up with a little layer of gelatin and then cotton twine. We gotta get internal temperature 129. this Chinesium instrument I Don't really trust it so I'll get up a little higher.

or in this case a lot higher We are good to go. Clearly hot enough. Just double check here. Beautiful! Wow, What? How is that so big? But this is exactly what animal is it? What don't tell me is that Pig Belly Pig belly.

That pig was fat. Very fat. Yes, he he was. is that his butt cheeks? I'm gonna work on my trusting game.

This one a little pug fugly. I'll do better next time. so take a while. How do you eat a mammoth? one bite at a time? This will take a while to work through, but I would appreciate if you got any recommendations for proper recipe books for making Smoked Meats and preserving meats and all that sort of cultural heritage stuff you know Italian or any.

It's really difficult to find and there is still a whole lot of heuristic knowledge. It cannot be found on tenternets. it's either in books or it's handed down from Grandpa to. you know you don't want that end piece.

it's too smoky. We set aside a tenth for the hens and the puppies. That's the beauty of the old rules as you only had the tithe the tenth. so if you had nine, you didn't have to give any away.

it was only the 10th. I Made sure that your family got fed before some potentate somewhere. Well, let me tell you how I did that I Got the belly from a pig and I cured it in some brine Maple and brown sugar brine with some special Prague powder number one and then I did the same thing with a pork loin and then I used gelatin and glued them together. Trust them up, Schmote them.

It's all very kosher. Fortunately, my Newfoundland beefsteak game is on point as this thing is curling up like a piece of that Italian sausage baloney. or you could make a flower a meat. Plus that gives me an idea.

Baby Doll I Got news for her? she's married to one. A little overdone, but those Germans they knows that pork that's the swine is Sublime.