Meat Lug vs Plastic Hotel Pan for Brining

[DoodleQue]

I am in the process of learning to make pastrami. I am wondering if there are pros and cons to using a plastic hotel pan vs meat lug for the brining process?

 

[02ebz06]

IMO either should be fine if they are food grade.
I use a 5 gal bucked with food grade liners.
https://www.amazon.com/Bucket-Liner-Disposable-Gallon-Brine/dp/B00NS14HL6?th=1

 

[chopsaw]

wondering if there are pros and cons to using a plastic hotel pan vs meat lug for the brining process?

You want to see a symbol like this . Hard to see because it's clear plastic .
A number 2 in a triangle with HDPE . Buckets commonly used for storage of pickles and
stuff like that . This is a bucket I was using .

I'd be suspect of a plastic hotel pan myself , but if it has the symbol your good .
Here's a website with the different types of plastic .

The Ultimate Guide to Food-Grade and Food-Safe Plastics - Acme Plastics

Cooking is regarded as a science and rightfully so, but for those more adept at experimenting in the kitchen than in the lab, the complexity of plastics pertaining to food safety can be overwhelming. When it comes to food processing, packaging, and storing, there’s copious amounts of information...

www.acmeplastics.com

 

[radioguy]

I use food grade meat lugs. You can get them in various sizes with/without lids

RG

 

[Altaenjo]

I used a plastic hotel pan for a while, but after a few 12-hour brines, I noticed it felt kind of flimsy with a full load of liquid and meat. I switched to meat lugs and liked how solid they felt, especially when moving them around. I’ve seen setups at orchard road hotel kitchens, and they all seemed to go with deeper food-safe tubs more like lugs than pans.

 

[sandyut]

I second the food grade meat lug. I have one with a lid I use for various purposes. Doesnt stain or retain smells.