Cured pork butt.

[BrianGSDTexoma]

I have a 10.8 lb pork want to start curing for ham tomorrow. I was going to use a 2.5 gallon ziploc or have a 18 quart plastic container can use. If I just use gallon of Pops brine will I be OK?

 

[chopsaw]

https://www.smokingmeatforums.com/t...ontainer-for-meat-mixing.277598/#post-1853270
Check to make sure the container is food safe . Read thru the link above . As long as the meat is covered with the brine you should be good . I use another method to do ham , but use this brine all the time for poultry . You might want to reach out to Pops .

 

[pops6927]

Certainly, as long as it is immersed in the brine with nothing sticking out in the air! As long as that requirement is met, you can cure a chicken wing in a 55 gallon drum or in a quart ziploc bag! Doesn't matter on the amount; as long as the concentration of the curing brine is correct!

 

[BrianGSDTexoma]

Thanks. I will check with just water to see if cover good in bag. I just was not sure if that was enough cure. Seems like keep seeing different amounts depending where I look.