@TdeV
what brand did you get ?
the way the strands of muscle are ' loose '
suggests to me it might already be papained to death
id follow @gfweb advice and cook conventionally
if you want to learn something , cut it into two pieces
soak one overnight very coldest part of y0ur refrigerator
the other on just cold
figure out a way to differentiate them
then cook.
it may not turn out well viz texture
but you know if 24 h cold water soak changes the salt content.
its al least something .
and that's a lot of brining solution for a CB in a bag.
seems quite low end.
