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?

4 comments

4 Comments

iris_hall3mo 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.

stellat463mo ago

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

shanec613mo ago

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

the_robin4d agoTop Commenter

Did I miss something? I used to swear by dry brines too, thought they were basically foolproof. Then I tried it on a big pork shoulder last weekend and it came out super salty in some spots and bland in others. I did exactly what you're describing, spread it even, let it rest overnight. Guess I was wrong about how forgiving they really are.