And now cooking it for 1-1/2 hours more at 300 degrees instead of for 1 more hour. Do you think I can save it? Other ideas?
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Are you worried about it being dried out? over or undercooked?
Not sure how you were cooking it, but consider adapting a braising method (to add moisture).
Also, use a meat thermometer to check internal temperature.
Here are a few guidelines/classic recipes: