Brining Pot Question

Don't see why not. The only thing I'd shy away from is aluminum.

I read to brine in a non reactive pot. Stainless, ceramic (sp), plastic, ect.. ust don't know much about the H.A.

Thanks Max!

Why not use a ziploc bag and then you won't have to worry about it?

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.

HA aluminum should be safe for brining. I have used my Calphalon Commercial HA with no problems.

quote:

Originally posted by Todd G.:
Why not use a ziploc bag and then you won't have to worry about it?

Because it weights 9lbs and won't fit in one. At least the ones I have it won't.

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.

quote:

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.