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Old 12-18-2011, 08:21 AM   #11
On the road to being a farker
Join Date: 09-10-03
Location: Atlanta, GA

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.
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