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Country Talk Discussion Board

Re: Re: Re: Re: Re: Re: Re: A few questions on butchering hogs


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Posted by SteveB on February 21, 2003 at 08:32:51 from (12.160.1.185):

In Reply to: Re: Re: Re: Re: Re: Re: A few questions on butchering hogs posted by Cindi on February 21, 2003 at 07:37:59:

Use a meat thermometer and cook until the thickest part, usually the ham, has reached the proper temperature which I think is 155 degrees. I don't have a thermometer in front of me and that tells me what various meats have to be cooked to to be "done"


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