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Old 02-19-2006, 12:11 PM   #11
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That sounds really good Andy. I think I would divide the marinade into two containers, one to marinate the pork in overnight, and the other for basting the pork.
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Old 02-19-2006, 02:20 PM   #12
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Quote:
Originally Posted by amber
That sounds really good Andy. I think I would divide the marinade into two containers, one to marinate the pork in overnight, and the other for basting the pork.
Amber, there's really no need. The marinade you brush onto the meat is in a hot oven and heats up almost instantly to a temp much hotter than any bacteria can survive (I'm assuming that was your concern). But you could divide it if you wanted to.
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