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There are several options for how to do this. Most say to boil first, otherwise it's too salty, or you can put it in a covered enamel pot, and keep adding water, as it will disappear into the meat and out of the lid. You basically cook until tender. I've seen up to 50 minutes per pound, but that would have to be at a really low oven heat. Others say no way. Try 3 hours. Just keep adding 2 inches of boiling water about every 45 minutes when cooking at 350.

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