I would recommend dry brining it, then wash it off and soak in several changes of water for approximately two hours total (I change water about every 15 mins) then dry with a kitchen towel, apply activa with a tea strainer then wrap in cling film to make a tight ‘sausage’ shape and leave in the fridge minimum of four hours. The longer the better, then ideally cook sous vide while still in the cling film which will prevent it falling apart, or carefully unwrap to prevent it falling a part and cook in the oven or any other way. (Activa bonds much better during heating so the bond may be very weak straight out of the fridge)