There are many different ways to become a photographer, one of them I see is to stop...
Preparation of moonshine and alcohol for personal use
absolutely legal!
After the collapse of the USSR, the new government stopped the fight against moonshine. Criminal liability and fines were abolished, and the article banning the production of alcohol-containing products at home was removed from the Criminal Code of the Russian Federation. To this day, there is not a single law that prohibits you and me from engaging in our favorite hobby - preparing alcohol at home. This is evidenced by the Federal Law of July 8, 1999 No. 143-FZ “On Administrative Responsibility legal entities(organizations) and individual entrepreneurs for offenses in the field of production and turnover ethyl alcohol, alcoholic and alcohol-containing products" (Collection of legislation Russian Federation, 1999, N 28, art. 3476).
Excerpt from Federal Law RF:
“The effect of this Federal Law does not apply to the activities of citizens (individuals) producing products containing ethyl alcohol for purposes other than sale.”
Moonshining in other countries:
In Kazakhstan in accordance with the Code of the Republic of Kazakhstan on Administrative Offenses dated January 30, 2001 N 155, the following liability is provided. Thus, according to Article 335 “Manufacture and sale alcoholic drinks home-made” illegal production of moonshine, chacha, mulberry vodka, mash and other alcoholic beverages for the purpose of sale, as well as the sale of these alcoholic beverages, entails a fine in the amount of thirty monthly calculation indices with confiscation of alcoholic beverages, apparatus, raw materials and equipment for their production, and also money and other valuables received from their sale. However, the law does not prohibit the preparation of alcohol for personal use.
In Ukraine and Belarus things are different. Articles No. 176 and No. 177 of the Code of Ukraine on Administrative Offenses provide for the imposition of fines in the amount of three to ten tax-free minimum wages for the production and storage of moonshine without the purpose of sale, for the storage of devices* for its production without the purpose of sale.
Article 12.43 repeats this information almost word for word. “Production or acquisition of strong alcoholic beverages (moonshine), semi-finished products for their production (mash), storage of apparatus for their production” in the Code of the Republic of Belarus on Administrative Offenses. Point No. 1 states: “Manufacturing individuals strong alcoholic drinks (moonshine), semi-finished products for their production (mash), as well as storage of devices* used for their production - entail a warning or a fine of up to five basic units with confiscation of these drinks, semi-finished products and devices.”
*Purchase moonshine stills It is still possible for home use, since their second purpose is to distill water and obtain components for natural cosmetics and perfumes.
After the Nativity fast I wanted meat. Almost immediately I wanted beer.
Since it was in the area New Year's holidays, then I also wanted some kind of miracle, so I went to YouTube.
After watching 10-15 videos, I came up with a plan.
And so, one fine January day:
The main dish is knuckle grilled in beer.
It's just outrageous, but it takes a long time. You need to cook it for three hours, and then crust it on the grill for another 20-30 minutes. I’ll say right away that it was +5 and I really froze a couple of places in the street during half a day.
What you need:
- How many shanks can you eat?
- Dark beer to pour and top up. For three shanks (one, the bastard, didn’t fit into the cauldron, but did fit into the oven) it took up to 5 liters, as I remember. This is for cooking, for drinking as much as your heart desires.
- Spices. Well, here's a flight of fancy. Black peppercorns, bay leaves are essential
- Garlic
We dump the whole thing into a cauldron and pour in some beer. 
That's it, now let's gather around the cauldron, drink beer with friends, keep the fire going or top up the leaking beer.
A couple of hours later, hunger forces us to perform another feat: 
Everything is very simple here too:
- Potato
- Spices
I can’t say exactly how long it was in the foil on the grill; I had already drunk a fair amount of beer. Approximately around 20-30 minutes. More is better than less; potatoes cook slowly in these conditions.
Now you need to remove the foil and give it a presentation: 
The dish is incomparable!
The third hour has passed. We take out the shanks (I left a thread on one, for the sake of experiment) and put them on the grill: 
Enjoy! 
Once again, getting ready to go to the dacha, I decided to pamper my family with knuckle on the fire.
This is how delicious it turns out, it makes my mouth water)
At home, I boiled it, adding to the cooking water: salt, unpeeled onion (gives a golden color), peppercorns, bay leaf. Cooked over low heat for about 3 hours (I had a large shank), watch the weight so that it does not overcook, otherwise it will fall off the skewers. We need to cook it, but not overcook it.
I pulled it out of the water, cooled it down and went to the dacha.
We prick the boiled shank with beer (if you can’t prick it, just wipe it off).
Now peel the garlic and grind it with salt.
Add spices: pepper, paprika, chili to taste. Rub the shank with this mixture.
While the knuckle is soaking, light a fire. We need high heat and a little fire, the skin of the shank is tight and we need to fry it until golden brown.
We thread the shank onto the skewers crosswise so that it does not fall under the weight.
And we send it to roast on the fire.
Once it's browned, turn it over. The shank itself is already prepared, so fry it to the desired color.
The shank is ready, you can serve it to the table.
The taste is simply amazing: it’s very soft, juicy, you don’t even need to chew) It ends very quickly) So we didn’t have enough. Next time I will take at least 2 shanks, and ideally one shank for each. Then everyone will have enough to eat.
Excellent with salad
2 pork knuckles
black peppercorns
Bay leaf
200 ml apple juice
40 ml soy sauce
salt to taste
Grilled pork knuckle recipe:
1. Wash the shanks thoroughly and get rid of any remaining stubble using any hair removal method known to you. Personally, I prefer to just shave it with a disposable razor (without soap or shaving gel, of course).
2. Place the shanks in a large pot, fill with water, add black pepper, bay leaf and add strong salt.
3. Light wood in the grill. Place the pot on the fire and cook for 2 hours under the lid. We make sure that the shanks are covered with water at all times.
4. Meanwhile, prepare the glaze. To do this, pour the apple juice into a small ladle in which we usually prepare sauces. Over low heat, boil the juice to half its volume. Add soy sauce and continue cooking for another 10-15 minutes.
5. Remove the pot from the heat. We take out the cooked shanks. Place them one by one in a deep bowl and pour glaze on all sides using a spoon.
6. Rake the coals towards the walls of the grill, leaving the middle free. If the coals have completely burned out by then, add a little more firewood (preferably oak, beech, apple, pear, plum). You can even sprinkle the coals with wet wood chips from the same types of wood. Place a container of water in the space created on the bottom grill grate. We install the upper grill, and place the shanks coated with glaze on it. Thus, there are no coals or even ash under the handlebars, only a container of water. Close the grill with a lid and wait about 20 minutes. Open the grill and use a pastry brush to apply a second layer of glaze. Bake in a closed grill for another 20 minutes. During this time, the shanks have time to brown and become slightly smoked. The skin gets nice and crispy - a dream!
7. Serve the shanks with boiled potatoes, stewed sauerkraut, and, of course, beer - the law of the genre, nothing can be done.
Note: The shanks can be boiled in advance, at least a few days before the party, and put them in the refrigerator. A couple of hours before guests arrive, take them out of the refrigerator and let them warm up to room temperature. All this time they can be watered and greased with apple glaze. And when guests start arriving, place it on the preheated grill and finish cooking.
