I found some two gallon Hefty brand ziploc type bags. I occasionally use them for marinading large cuts of meat. But I usually brine in a stainless or enameled stock pot, 10, 12, or 16 quarts, depending on the size of the meat.
For a pork loin, I'd use the smallest diameter pot that the whole loin will comfortably curl into. That would minimize the amount of brine solution needed. I weight the meat down with plates to keep it submerged, if necessary.
two gallon zips at RD or from Heafty. Push all air out. Place in cooler with ice. Keeps mess out of refer. Works for large briskets and can get two pork butts in one. Insures that the meat is covered and only requires the minimum amout of brine. Depending on cooler, ice will last overnight without replenishing.
Originally posted by TheBear: I got tired of ziplock bags leaking in my fridge, so I bought a couple Cambro 12 quart square plastic storage containers. Best thing I ever found for marinating and brining.
So I don't have to wash pans, I put them in liners/ziplocks inside a pan. If they don't leak, then there is no cleanup. Anytime I put liquid in a ziplock I always do that, seems more and more of them leak.
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