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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.
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.

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