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Curing large amounts of meat in Stainless steel stock pot?

post #1 of 3
Thread Starter 

I have allot of ground beef/pork I am making into jerky and using high mountain cure in it. Is stainless safe to cure in for a few days? Or should I use it just for mixing and switch it over into plastic bags when done.

post #2 of 3

Ground meat cures in hours but can go longer if needed...Stainless is non-reactive, extensively used in commercal food proceesing and will cause no issues...JJ

post #3 of 3
As JJ said stainless is fine. I do most of my curing in plastic bags. The main reason is space saving. It's not often that I can fit my other containers in my fridge.
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