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Date Posted: 08:45:00 06/20/02 Thu
Author: Earl
Author Host/IP: Toronto-ppp273513.sympatico.ca / 64.228.55.6
Subject: Re: Hole Hog
In reply to: Barry 's message, "Re: Hole Hog" on 22:45:57 06/19/02 Wed

Barry, i might reconsider the not mopping part, at some point you may need to add liquid back into the meat. I would also think about turning your hog over, maybe 1/2 way through the cook, starting belly down like you mentioned.
Hopefully someone else will jump in with the times .When we cooked one 72lbs, i used i rotissore at 325F, put it on at 10am & it was ready at aprox 5;30pm
Also you will need to get a minimum internal temp of 170 in the thickest part of the pig. Good luck & let us know how you make out.

Earl

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