Log in

No account? Create an account
Zer Netmouse
August 16th, 2009
10:39 pm


Previous Entry Share Flag Next Entry

(4 comments | Leave a comment)

Date:August 17th, 2009 03:04 am (UTC)
I highly recommend brining. Salt, brown sugar, garlic, and a bay leaf or two. At least a day in advance, for a pork roast. You can still stuff it, of course.
[User Picture]
Date:August 17th, 2009 03:31 am (UTC)
We just had a brined pork roast tonight. Cloves and garlic.

I was expecting leftovers for sandwiches... [sniffle]
Netmouse on the web Powered by LiveJournal.com