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TIL that tying a pork loin with cotton twine BEFORE seasoning makes a huge difference, and nobody warned me
Last week I tried tying off a 4 pound loin first and then rubbing it down, and the spice mix actually stayed put instead of sliding off onto the cutting board like it usually does. I'd been seasoning first for so long out of habit that it felt wrong doing it the other way, but the roast held its shape way better on the smoker too. Does anyone else have a small order-of-operations trick like this that seems obvious once you finally try it?
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