Today's feijoada recipe

Ingredients:

10 kg each of fresh, dried, smoked, jerked, and pickled beef
10 kg each of fresh, dried, smoked, jerked, and pickled pork
10 kg each of fresh, dried, and smoked pork sausage
10 kg each of fresh, dried, and smoked pork ribs
a red herring (in season)
600 kg of black beans
large duffle bag filled with: brown sugar, thyme, oregano, cayenne pepper, bay leaves, salt, black pepper, cloves, cinnamon, fresh ginger, and chopped Serrano chiles

Throw ingredients into the back of a clean, well-sealed Toyota pickup truck and fill with orange juice. Let sit in a cool, dry garage, taking truck out for a spin every day or so to mix flavors. After two weeks, set garage on fire, continuing to add wood as needed to keep low flame for at least 72 hours. Tires may be removed if desired to limit smoking. Extinguish flames and cover mixture with half-inch layer of manioc flour.

Serve with orange wedges and individual entrenching tools. Feeds Brazil.