We started by cold smoking whole, unpeeled beets. We put the beets in the pressure cooker and covered them with water. We used more water than we usually do for cooking beets because we had a good feeling about the flavors of smoked beet water. Our hunch was right. We strained the smoked beet stock. We peeled the beets and reserved them for another preparation. We divided the smoked beet stock in half. This way I wouldn't go head over heels in one direction. We took half of the stock and disolved 3% salt, 3% sugar and 0.5% curing salt. We added beef shanks. We vacuum sealed them in the brine. In 24 hours we shall start cooking.