Curing large amounts of meat in Stainless steel stock pot?

Discussion in 'General Discussion' started by canadianbacon, Jun 21, 2016.

  1. canadianbacon

    canadianbacon Fire 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.
     
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    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
     
    Last edited: Jun 22, 2016
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    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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