Yield: 100 Servings
Measure | Ingredient |
---|---|
2 teaspoons | GARLIC DEHY GRA |
2½ cup | SALAD OIL; 1 GAL |
2 tablespoons | PEPPER BLACK 1 LB CN |
6 tablespoons | OREGANO GROUND |
2½ cup | VINEGAR CIDER |
3 tablespoons | PAPRIKA GROUND |
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, .