You guys are correct. I would not have left this in a brine made of 1 cup of kosher salt for 3 days. 1 Cup of Tender Quick per 1 gallon of water per 5lbs of meat is almost never too salty for large cuts, no matter how long you leave it in (I leave whole venison hind quarters in a similar brine for 2 weeks!). This seems to be a good ratio. 1 Cup of Tender Quick is probably only about 1/2 cup of salt, with the rest being sugar and a small amount of sodium nitrate.
Here's the exact brine I am using:
1 Gallon of water
1 Cup Morton's Tender Quick
2 Cups brown sugar (packed)
1/2 Cup cider vinegar
3 Tbsp onion powder
1 Tbsp garlic powder
1 Tbsp coarse ground black pepper
The majority of meat curing I have done in the past is cold-smoking or low heat smoking (less than 160F internal temp), and corning. Hitting internal temps of 195F is very new to me. I brine almost everything. I use a lot of salt and I have found kosher salt to be way too salty, even when I drop the ratios down. For whatever reason, sea salt seems to be less salty than kosher salt when using the same amount. Not sure why. Tender Quick makes it even easier, as long as the recipe calls for sodium nitrate. Salt works quick, but sodium nitrate needs a lot more time to work its magic.