Скачать с ютуб Episode 2: Low and slow Pork Loin on the Kamado Joe, with Fennel and Garlic Rub в хорошем качестве

Episode 2: Low and slow Pork Loin on the Kamado Joe, with Fennel and Garlic Rub

Today I’ve cooked a low and slow pork loin. It’s a two stage cook, hot at first then nice and low. The pork was dry brined for 24 hours, then a fennel and garlic rub was applied. Pork Rub: 2 Tbsp fennel seeds 1 tsp black pepper corns Bunch or fresh thyme or tsp of dried thyme 3 cloves of garlic 3 tbsp of olive oil Dry brine: 1 tbsp of flaked salt per kilo of meat