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  1. Whole hog

    Will the recipe allow the substitution of "Long Pork"? Is there a CO-OP in Georgia? See who they sell feed to. Buy it on the hoof and pay processing.

  2. Groundhog.

    I seem to remember in the old Firefox books something about gutting, but leave the pelt on. Wash out the cavity, drying it then salt and pepper followed by packing the thing in mud and putting it in the fire. No, come to think of it, I think that was a rat. I once asked a Korean guy why...
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