To brine or not to brine?
With a recipe to perk up a pork roast
Welcome to newsletter #22!
First off, welcome to all new subscribers! If you are enjoying Lick my Plate please share this newsletter to increase our community. And, if you are REALLY enjoying Lick my Plate, please consider upgrading to a paid subscription, not only because this newsletter is entirely reader-funded, but to avoid missing out on any recipes…
Keep reading with a 7-day free trial
Subscribe to Lick my Plate to keep reading this post and get 7 days of free access to the full post archives.