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Unread 12-18-2011, 09:21 AM   #11
On the road to being a farker
Join Date: 09-10-03
Location: Atlanta, GA
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I've found I like putting on a rub and resting overnight in the fridge. Then I cook to 145F. Comes out moist and continuously pink throughout. I'm guessing that nitrites from the celery seed in my rub are lightly curing the loin overnight. Good stuff.
thull is offline   Reply With Quote