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Unread 11-30-2009, 03:42 PM   #48
somebody shut me the fark up.

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Join Date: 07-18-07
Location: Oklahoma
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Originally Posted by leanza View Post
Jeanie, it appears you cooked it belly up. If thats so did you have a lot of juice in the cavity?
Tom, it does keep the juice in the meat. The skin isn't crispy on an underground pig like it is on a cinderblock pit or pig cooker... So I like leaving it on just to protect the meat and keep the juice inside.
sittin' by the campfire with my Brethren friends.
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