stihl livin
Do the Dallas
- Local time
- 1:39 PM
- User ID
- 18
- Joined
- Dec 4, 2015
- Messages
- 4,815
- Reaction score
- 24,275
- Location
- At the farm
With pork only needing to go to 145 now mine are never dry.No more dry pork. Even a thick sliced loin is nice and juicy after brine. We soak for 12 - 24 hours, sear, then bake.