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CATEGORY CUISINE TAG YIELD
100 Servings

INGREDIENTS

2 ts GARLIC DEHY GRA
2 1/2 c SALAD OIL; 1 GAL
2 tb PEPPER BLACK 1 LB CN
6 tb OREGANO GROUND
2 1/2 c VINEGAR CIDER
3 tb PAPRIKA GROUND

INSTRUCTIONS

39 lb -
PAN:  18 BY 24-INCH ROASTING PAN              TEMPERATURE:  325 F. OVEN
  :
1.  PLACE ROASTS FAT SIDE UP IN PANS.  COMBINE GARLIC, OREGANO,
PAPRIKA, PEPPER, VINEGAR AND SALAD OIL.  REFRIGERATE 2 HOURS; TURN
OCCASIONALLY.  DO NOT ADD WATER; DO NOT COVER.
2.  ROAST 3 TO 4 HOURS.  INSERT MEAT THERMOMETER AFTER 2 HOURS OF
COOKING; CONTINUE TO ROAST UNTIL THE THERMOMETER REGISTERS THE DESIRED
DEGREE (165 F. -RARE; 175 F. -MEDIUM; 180 F. -WELL DONE).
3.  LET ROASTS STAND 20 MINUTES.  REMOVE STRING OR NETTING BEFORE SLICING.
  :
**ALL NOTES ARE PER 100 PORTIONS.
NOTE:  1.  IN STEP 1, IF ROASTS ARE FROZEN, COOKING TIME WILL BE INCREASED
ABOUT 1 HOUR.
NOTE:  2.  OTHER SIZES AND TYPES OF PANS MAY BE USED.  SEE RECIPE NO.
A02500.
Recipe Number: L07700
SERVING SIZE: 2 SLICES (
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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