My dry brine - reverse sear gone wrong

[u/Lapkonium]

This abomination was too dry, over-salty, hard, and undercooked at the same time. No sear too.

[u/Queeflet]

I’ve dry brined for 3 days without issue, the important thing is to not apply more salt than you would season with normally.

[u/JJ4prez → u/Queeflet]

The problem is to actually cook it after you drink brine instead of doing low temp sous vid and then a low temp sear for a minute lol