Homemade lunch meat

The idea of lunch meat is long-standing and can be traced at least two or three years ago. It was only out of fear of being rejected that it was not implemented once. At that time, the bologna season was approaching and ham sausages were raised. I've finally made up my mind. A lot of recipes, mostly the same. Finally, Yang's menu was chosen. The reason for this is simple: only Yang's food consumption is clearly defined. For an idiot who sees what's right and what's wrong, there's nothing better than a clear figure. I just don't know why I brush my balls on the surface. I remember when the canned lunch meat came open, and all I saw was oil. Is it for the taste or the color? I went in, and I thought about the sauce bag. Despite all the doubts, the drug was seized in order to test it. I wanted to buy the ready-made meat, but I was assigned a piece of meat. All right, just cut yourself up. That's too little, I guess. I was going to use this meat on three, seven or eight, but I didn't know it was too thin, and a thin piece of fat on it. I'm just saying it's just a nine and a one