You won’t go back. It gets even better after 2-3 days!
Discussion
Best salt type/shape to use? I just grabbed what I had in the kitchen.
Preferably coarse. I just use Morton’s Kosher salt for most things these days, including steaks. Kenji Lopez-Alt has a detailed write up on salt types (and also some great guides on dry brining). He is normally my go-to for food science topics.
https://www.seriouseats.com/ask-the-food-lab-do-i-need-to-use-kosher-salt
Ooh, all my worlds colliding here!
https://cooking.nytimes.com/recipes/1024187-dry-brined-salmon