Author Topic: Stainless steel for brining and curing?  (Read 650 times)

volscrazy65

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Stainless steel for brining and curing?
« on: March 28, 2017, 06:11:47 PM »
My wife has a stainless stock pot that would work great.  What do you guys think?
John
Flintstone, GA
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stout

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Re: Stainless steel for brining and curing?
« Reply #1 on: March 28, 2017, 06:52:51 PM »
we normally brine in either a 2.5 gallon ziplock bag in a bowl
or in a large pot that is stainless steel.. never had a problem with it at all

the one we use are from a set that actually was my mothers ..it says nicromium surgical steel made by a company called healthcraft

several years back we use to keep a crisper drawer in the fridge empty and clean and we would brine right in there.. 

but now our kiddo is older so we have to keep a bit more food in the fridge.. so he can keep eating us out of house and home

volscrazy65

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Re: Stainless steel for brining and curing?
« Reply #2 on: March 28, 2017, 08:33:01 PM »
Thanks stout.  I definitely know what you mean about a son eating you out of house and home. 

Another question.  Do you put something on the meat to keep it fully submerged or turn it a few times while in the brine?  I'm guessing the meat will float and stick out of the brine.   
John
Flintstone, GA
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Weber Q 3200

stout

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Re: Stainless steel for brining and curing?
« Reply #3 on: March 28, 2017, 08:43:18 PM »
Thanks stout.  I definitely know what you mean about a son eating you out of house and home. 

Another question.  Do you put something on the meat to keep it fully submerged or turn it a few times while in the brine?  I'm guessing the meat will float and stick out of the brine.

this is one of the reasons we like the bag... you can carefully squeeze out almost all the air.

in the pot we just flip it once in a while

Airchair

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Re: Stainless steel for brining and curing?
« Reply #4 on: April 01, 2017, 10:03:47 AM »
Hi John,
For all of our brining we use a stainless steal stock pot. It fits in out fridge and I just put a plate on top of the meat. Clean up is a headache compared to using plastic bag but I feel better not putting another plastic bag in the environment.
Court
Phoenix, AZ
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jcboxlot

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Re: Stainless steel for brining and curing?
« Reply #5 on: April 02, 2017, 11:40:34 PM »
Flip if you have time or care too.   You'll know by look if it needs a flip. (meat sticking out above water)   Stainless is fine to use.............or use whatever container you can fit in your fridge.   I have a side x side so not all pots and pans fit depending on how much other crap you have in the fridge.   
Smokin It #2.  Weber Genesis. Old Smokey charcoal.  Work from home antique tool dealer and living the dream.  Dad, Husband, Cook.  John~York PA

old sarge

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Re: Stainless steel for brining and curing?
« Reply #6 on: April 27, 2017, 12:43:56 PM »
While I am not a briner we do use stainless steel when marinating meats for Asian cooking. Never had a problem. And it is non-reactive. The reference to Health Craft cookware grabbed my attention.  It is wAterless.  We have used waterless (we add a little water) for over 40 years and it is rugged equipment. Great cookware but a tad pricey. But I am off topic so will close.
« Last Edit: April 27, 2017, 01:27:59 PM by old sarge »
David from Arizona
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volscrazy65

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Re: Stainless steel for brining and curing?
« Reply #7 on: April 27, 2017, 10:04:44 PM »
While I am not a briner we do use stainless steel when marinating meats for Asian cooking. Never had a problem. And it is non-reactive. The reference to Health Craft cookware grabbed my attention.  It is wAterless.  We have used waterless (we add a little water) for over 40 years and it is rugged equipment. Great cookware but a tad pricey. But I am off topic so will close.
I've never heard of Health Craft but after a quick google search, I'm impressed.  I was surprised to see they make induction cook tops.  The range we have now has an induction cook top and it is one of the coolest things you've ever seen.  Hotter and more consistent than gas or electric.  If you ever need a new cook top, I'd highly recommend taking a look at induction. 
John
Flintstone, GA
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Weber Q 3200

old sarge

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Re: Stainless steel for brining and curing?
« Reply #8 on: April 28, 2017, 12:26:33 AM »
Besides Health Craft, there is 360 cookware and Vita Craft. We have  the 360 line and a single element induction burner, just in case.  Otherwise we use gas.  But I am impressed with induction.  Just not enough yet to replace our stove. But as I said, I went off topic. My point was that stainless steel being non-reactive (grade dependent) is safe. Some stainless steel alloys are more resistant to salt than others.  That being the case, alternatives such as big ziplock bags and even large glass containers are great alternatives.
David from Arizona
SI 3D
CS 066 (retired to my son's home)
Lodge Sportsman Grill
Weber kettle
Ducane Meridian 42 inch Grill
US Army 70 - 95