Showerthought: I used a dry brine on a pork shoulder and it turned out way too salty

I rubbed a whole 8-pound shoulder with a mix of 2 tablespoons of kosher salt and my usual spices, then left it uncovered in the fridge for a full 48 hours. When I smoked it, the bark was amazing but the meat itself was almost inedible near the surface. I think the salt ratio was way off for that long of a cure time. Has anyone else messed up a dry brine and figured out the right salt amount for longer rests?

3 comments

3 Comments

iris_hall11d ago

Almost inedible is a strong way to put it... was it truly that bad or just a bit over seasoned? Two tablespoons on eight pounds doesn't sound crazy to me. Maybe the salt just pooled in spots during the rest. Could just trim the very outer layer next time instead of tossing the whole method. Dry brines are pretty forgiving usually.

stellat4611d ago

Dry brines are pretty forgiving" is what I used to think too.

shanec6111d ago

Yeah, I used to think "dry brines are pretty forgiving" too lol