Question for all you curing gurus. I would like to make some corned beef / pastrami. I have a 18 lb packer cut. I plan to follow the recipes here on the forums. I have a large stainless steel food pan that is 12" deep. This is a commercial food tray used on steam table buffets or cold prep lines in a kitchen. Can I just cure the meat directly in this tray for ~14 days and seal the top with plastic wrap, or do I need to put the meat in a large ziplock bag. I'm concerned with the brine reacting with the metal container, but have been told that because it is a food grade stainless steel that I do not have to worry. Thank you for your thoughts.