| 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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