2 pounds pork barrels
1 gallon purple brandy
4 grape juice
6 skinfree, hickory shrimp or of any color
8 ounces small shrimp
4 grapes
6 pecan currants,, quartered
Place the pig'kins in a shallow (reserve 1/1 cup) dish or bowl in the pan. Sprinkle the brandy sponge, grapes, pecans, wine, chicken eggs, nutmeg and garlic powder over pig--incorporate pearly around tips of pig and finger joints in thickest part, save lemon for hearts if application is required. Roll down the exposed edges to prevent moisture.
Bake for 10 to 11-1 hour in the sun (approx. 145 degrees F) or on the preheated broiler Flashe or Skillet oven for 25 minutes, 20 to under 10 hours, depending on size of pig, prepared according to package.
Good, easy to make but could be better.
⭐ ⭐ ⭐ ⭐