Homemade drum recipe without stomach and without pig's head, much easier than the traditional one (suitable for beginners). This drum can be made in a plastic bottle, but I find it easiest in the form of a cake. Ingredients: • 3 kg of pork knuckle • 3 pieces of pork tongue and a pig's heart • 10 cloves of garlic, not very large • 2 small onions • 6 allspice berries and 2 bay leaves • Salt • Freshly ground black pepper The pork knuckles are parboiled if they still have hair, then the skin is scraped well with the blade of a knife and washed. This operation will take much less than parboiling and cleaning a pig's head, because the knuckles are usually cleaner when we buy them. Put them in a large pot together with the organs, also well washed. Cover with water, I put 3 liters, and add a teaspoon of salt. Bring to a boil over low heat. We collect the foam as often as necessary. When the foam no longer forms, add the onion, bay leaves, allspice berries and 5 cloves of garlic. Let it simmer over low heat. If necessary, you can top up with hot water during cooking. I did not top up. Leave until the meat comes off the drumsticks and until the blade of a knife easily enters the organs. Then we remove everything on a platter, and strain the remaining juice. It should not be more than 1.5 liters. If you get more, put it on the fire longer and let it reduce. We clean all the white skin from the pieces of tongue, then cut it into large squares. Transfer to a large bowl. We clean the heart of the skin and cut it in the same way. We remove all the meat from the drumsticks, remove the fat, but keep the fat and add it to the composition, because it binds the drumstick. Then add a little of the remaining cooking juice, about 100 ml, salt and ground black pepper to taste. I added about a teaspoon of salt and a generous sprinkle of pepper, but you taste and add as much as you like. Then press the 5 cloves of garlic, and add over 100 ml of hot juice. Let it sit for 2 minutes, then strain over the meat. Mix. Prepare a medium cake tin (25X11 cm). Line it with cling film. Transfer and put the meat mixture in it. Press well, so that there are no air gaps. Some people use a plastic bottle with a cut mouth, instead of a cake tin. You can do that too if you wish. Finally, add the cooking juice, as much as it will fit. Wrap in the excess cling film and refrigerate overnight. The next day, it can be consumed. Enjoy, my dears!