Brine container & any reaction?

Discussion in 'Food Safety' started by realtorterry, Mar 12, 2012.

  1. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Hi Guys, quick question here. I'm looking to brine some pork butt for my first BBB. I will be using POP"S BRINE. My questions is I don't have alot of fridge room? I've seen where on one of pops threads he used a Tupperware container? I still don't have one even that big? I was thinking of maybe using one of my large stock pots. I have a newer Teflon coated on, but wondering if the curing salt would hurt or interact with the Teflon? I also have a stainless stockpot, but I know there are some certain ways ( I think ) that they also react with meat in a bad way? Any help would be appreciated. Like I said space is VERY limited. Just anxious to try this BBB!!
     
  2. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    How about some large zip locks?   I would probably recommend the zip locks, glass, food safe plastic buckets, stainless in that order.
     
  3. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Have you thought of asking some bakeries or Cafes if they throw away thier buckets[​IMG]  A lot of time the bakery here in town sells nice 'BIG' tubs (lid and all ) for a $buck apiece.

    JUST SAYIN'
     
  4. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Yeah Ive thought of both those guys. I just cant seem to find ziplocks big enough for a butterflied pork butt. It about 5 LBS & I don't have room for a large food bucket??
     
  5. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    I did a search and found 10 gallon zip lock bags available by mailorder.  They are not cheap.  Might want to go to the Ziplock site and ask if they are food safe?  Have you tried just sealing them without the vacuum in the large vacuum bags?
     
  6. solaryellow

    solaryellow Limited Mod Group Lead

    I use the large ziploc bags for curing bellies. The only place I have found them locally is Target. They XXL bag should work for you.
     
  7. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Good Info Joel, I'm going to go by Target and try and find some.  They sure would come in handy.
     
  8. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Found these on Walmart:

    http://www.walmart.com/ip/Heavy-Duty-XL-Big-Bags/14089250

    and they are brine-safe:

    http://www.virtualweberbullet.com/plastics.html

    The Tupperware container shown in my son's BBB project:

    http://www.smokingmeatforums.com/t/117772/youngest-sons-bb-bacon#post_771341

    is a 2.5 gal. tupperware container, while looking for that I came across 2.5 gallon ziploc bags:

    http://www.walmart.com/ip/Hefty-One...-In-X-16-In-Multi-Purpose-Bags-12-ct/11027203

    Couldn't find the Tupperware container on line, but they were purchased at a local Walmart store.  If you go there and look, I'm sure you will find something suitable!
     
  9. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Also, we have brined many pork butts and turkeys in a stainless steel soup pot with no adverse reactions at all.  SS is recommended in a processing plant for brining and transporting brined product also.
     
  10. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Thanks guys!

    I didnt know ziplock made bags that big. I couldn't find those, but I did find large trukey oven bags. I think i will use one of those in a stock pot.

    I think that should do! Have the butt defrosting now. Probably get after it tomorrow or Wednesday.

    Also on Wednesday I will be picking up a commercial grade Globe slicer. Got it for $200 from a small mom & pop deli here locally.
     
  11. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Great deal!  Make sure the sharpener works on it!  You can usually get replacement stones, but without a working sharpener, the machine is useless.
     
  12. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Thanks for the head up on that Pops. I'll be sure to check [​IMG]
     
  13. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Terry, Another option is checking with the local Fish Monger or grocery Seafood Dept. They throw away these large Tupperware style lidded plastic tubs that the Fish come in. They lay flat in the refer and you can stack stuff on top...JJ

    [font=Arial, Helvetica, sans-serif]Rectangular Containers
    Universal Lids Fit all Three
    [/font]
    [​IMG]
     
    Last edited: Mar 12, 2012
  14. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Terry, evening.... I'm a little slow at times.... I have read the above, a few times, and I hope you are still planning on putting the brined butt in a refrigerator ..... Dave 
     
  15. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

  16. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    I've done this to cure a turkey too in a crisper in the bottom of the fridge!  Cover it with brine and tie it up and let sit.  I think that was one of the motivations that convinced my wife we needed a new fridge so i could have the old one, lol!
     
  17. scrappynadds

    scrappynadds Smoking Fanatic

    [​IMG]What a great idea Pops
     
  18. Forgive me if I'm misreading the question...but I often use a small cooler and bypass the fridge all together, substituting some of the water with ice...

    I figure if the meat starts cold (about 35deg), and it's filled with ice water and placed in my cool garage, it should be safe?
     
  19. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    This is ok in cool months but not such a good idea in July/August. You would have to keep adding Cold Paks or Ice and depending on the Brine or Cure you don't want further dilution...JJ

     
     
  20. lol, I actually keep the meat submerged with a 2 liter soda bottle turned cold pack...
     

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