Yes cook it at 350 for a hour and a half ,follow the 1/2 hr per pound rule ,the more juice retaining ingredients you have in it you can continue to cook it longer and drop it down to 250 since you want to make it a juicy one and not a dryed out one! … Read more

The more juice retaining ingredients you have in the more time you can continue cooking it, I use three pounds and 3 eggs so These add sauteed onions and celery and garlic and mushrooms ,these ingredients retain moisture so your safe to cook it at 1/2 hr per pound at 350 degrees, You can also … Read more