Immerse the salted meats (carne seca/chipped beef, ears, tail and feet) in an ice water bath for 36 hours, changing the water every 6 to 8 hours.
Have four containers on hand for storing the cooked meats and three broths. Heat a pot with some oil over medium heat and cook the meats separately according to flavor: Salted meats, sausages and smoked (loin, ribs). Cook each batch of meat until browned cooked through, then add 1/2 cup water, scraping up any browned bits from the bottom of the pot. Bring to a simmer and then remove from the heat.
Store each of the meats’ three broths separately in the freezer. The meats can be refrigerated together. Once frozen, remove any fats formed on the top of the broths and discard.
Cook the beans in a pressure cooker or on a stovetop. Set aside.
In a blender, combine the onions, garlic, cachaça, and 2 tablespoons of salt.
In a stock pot, fry the bacon pieces until crispy. Add peppers and sauté until tender. Add the onion mixture from the blender and sauté well.
Add the frozen broths one at a time, then the beans, bay leaves, and cooked meats.
Bring to a boil while stirring occasionally to prevent sticking. Boil for 5 minutes then reduce heat and simmer for 15 minutes.
Remove bay leaves and adjust seasoning with additional salt and pepper. Garnish with chopped parsley.