Sous Vide Timing for steaks and such

In the Modernist Recipes Forum
I have a new Anova. I have used it 3 times. Once for NY Strips, once for 2" Pork loin steaks and once for Salmon steaks. The strips were tough, the pork loin was a bit dry and the Salmon was a bit dry. They all cooked longer than the minimum time but never the longest time span. What am I doing wrong? Should I go back to brining my pork first? I am using vacuum seal.

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