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Originally Posted by BamaMatt42
This isn't a topic about how to brine, or what brine to use but a topic of what do you put your meat in when you brine? And what not to place your meat in when you brine?
Before I used an aluminum bucket that would be use to hold champagne or beer on ice. Would this be ok to us for future brines?
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I go to the bakery at the grocery store and ask for a bucket that had icing in it. They usually have some smaller buckets that had colored icing in it (2 or 3 gallon) that I use for smaller things or 5 gallon that I use for larger things. You know the buckets are food safe and all you have to do is clean them out and htey are ready to go.