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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 01-21-2013, 12:19 AM   #16
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Rubbermaid plastic bins.

Don't use aluminum at all. I just stay away from metals on a whole. I have no trust in plastic bags either. If your meat has an exposed bone, it's bound to puncture it. I also find with that so much liquid in the bags even the toughest zip locks leak at the seams after a bit of handling and what not.

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Old 01-21-2013, 12:26 AM   #17
somebody shut me the fark up.

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I have white plastic 2 and 3 gallon buckets I got from the bakery and deli departments of the market. Things like frosting and potato salad come in them and they give you the lids too. I also have a stainless steel room service champagne bucket with a bail... I believe it's a Holiday Inn brand , but I bought it at a garage sale.

If you want a metal bucket for their heat transfer properties, it's easy to tell if something is aluminum, so don't buy that. Coated steel will work, but stainless is better. Take a refrigerator magnet to the store with you as stainless is non-magnetic. If you have a farm store, try them... a lot of milk buckets and feed buckets are stainless.

I did see an ad in last months Bullsheet for this brining bucket. I like the locking insert which keeps your things submerged. It comes with a lid too. Very clever design.

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Old 01-21-2013, 12:51 AM   #18
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I will also use a 12qt or 8qt stainless stock pot.

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Old 01-21-2013, 06:13 AM   #19
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For big birds or batches I use a five gallon plastic pail lined with the turkey size Reynolds oven bag. I know the bag is food safe and they seem to be pretty tough. The turkey size is a perfect fit for a five gallon pail.

Four eight pound chickens and two gallons of brine are pretty close to five gallons.

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Old 01-21-2013, 08:22 AM   #20
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I dont do a lot of brining...but when I do I use 2.5 gallon ziplock bags. They are big enough for a full size turkey
at least the size I get...I never have seen anything over 20 pounds
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Old 01-21-2013, 11:51 AM   #21
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Originally Posted by BamaMatt42 View Post
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?

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.
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Old 01-21-2013, 12:04 PM   #22
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For last years turkey at Thanksgiving, I used a 5 gallon bucket, however ziplock makes HUGE bags.. They are called Ziplock big bags lol. I used the 10 gallon size. I don't remember how much they were, not much. I put the turkey and brine in the bag and then set it in the bucket. Set the bucket inside of a cooler and filled it full of ice. I put the bag in a bucket in a cooler just in case it leaked. For chickens etc, we have a big stainless cooking pot. Just wanted to throw the big bag out there in case you had never seen them for a liner....
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Old 01-21-2013, 12:44 PM   #23
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Old 01-21-2013, 12:53 PM   #24
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^^ Several good points mentioned. I wouldn't use any metal or garbage bags. In a pinch the cooler thing works. We use the rubber maids or food grade 5 gall buckets depending
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Old 01-21-2013, 01:07 PM   #25
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My wife works in a commercial kitchen and she got me this one that hard boiled eggs came in....2gallons it is and most everything I want to brine has fit in it....it was free, too!!

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Old 01-21-2013, 02:45 PM   #26
somebody shut me the fark up.
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I have 3 and 5 gallon Cambro food buckets with lids. Also, 5 gal pickle or other food buckets would work. Non-reactive is the key - and that usually means stainless, plastic, or glass. Haven't seen many glass buckets!! The flat/rectangular food service totes with lids would be great, too. Used to use them at the restaurant.
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Old 01-21-2013, 02:47 PM   #27
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If its small like a whole chicken, I like to use an empty 3 lb plastic coffee can. It holds a chicken just fine.
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Old 01-21-2013, 03:40 PM   #28
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Old 01-21-2013, 04:34 PM   #29
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Another fan of ice chest. Gotta have a good lid on it to keep them nosey dogs out.
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Old 01-21-2013, 05:33 PM   #30
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I use the Igloo round orange cooler but you can also use a canning pot, the large multicolor gray pot. It's coated in glass but they call it enamel. It's powdered glass melted onto the metal.

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