- Drain the meat from the brine.
- Pat dry with kitchen towel
- Mix approx 2-3 table spoons of salt, pepper, garlic powder and oil in a dish
- Rub the salt-oil mixture over the meat, ensuring you get it into the slits of the top layer of fat.
- Place on the roasting tray (where the bacon goes) with the grill in.
- Cover with foil to form a seal over the top.
- Roast for 5 to 6 hours
- 30 minutes before about to pull out of the oven, take off the foil
- Allow to rest for 20-30 minutes before serving
Created
April 8, 2014 11:06
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