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re: Tips on slaughtering a pot-bellied pig for a Cochon de lait?
Posted on 5/8/17 at 2:57 pm to FlagLake
Posted on 5/8/17 at 2:57 pm to FlagLake
quote:
Don't do this. Water temp should be around 150-160. Boiling water will just make the skin gum up and make it difficult to clean
Didnt know this. Thanks for correcting me.
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