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Unread 07-15-2012, 02:48 PM   #79
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We had to add another 25 lb block of frozen lard to top off. The pot is about 45 gallons. Really not much to see. The legs were cut off whole and cooked whole. Pretty much we cook the largest chunks of meat we can. On top of all the meat is the skin. This helps keep the heat in and to eliminate to much splashing of hot lard when pot is full. Slow simmer is the key. Should take 3 or 4 hours. It will be fall of the bone when done.

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