Roasting a whole rack of pork this year. Got it in brine today. I"ll take it out tomorrow and let it sit uncovered in the fridge for the remainder of the time until Thursday morning. The goal and reason for doing that is to have it totally dry by the time I roast it. Dry exterior=excellent browning and a good crispy roast. Make sure you temper your roasts everybody. Get them out of the fridge a few hours before they go in the oven.
Quite the hunk of meat.
Rack and Loin
Brined. Thyme. Peppercorns. Honey. Garlic. 1oz salt for every 20oz water.
Seasoned up loin chops for dinner tomorrow.
Life is good.