U
ugatab
Guest
Gentleman...first post, so I apologize if this has been discussed before and I couldn't find! However, I need help with locating some specific BBQ equipment.
I'm looking for a 6-8 quart, vacuum-sealed container to "marinate" pork shoulders / butts in a brine. My thought is a vacuum-sealed container would allow shorter periods of time for the brine to work...basically forcing the brine / flavors into the meat...like pressure cooking but without the heat.
I know I could just buy a similarly sized lexan container most may use, but again I was hoping to shorten the amount of time required typically to brine. Thanks for any advice / leads!
I'm looking for a 6-8 quart, vacuum-sealed container to "marinate" pork shoulders / butts in a brine. My thought is a vacuum-sealed container would allow shorter periods of time for the brine to work...basically forcing the brine / flavors into the meat...like pressure cooking but without the heat.
I know I could just buy a similarly sized lexan container most may use, but again I was hoping to shorten the amount of time required typically to brine. Thanks for any advice / leads!
