Large volume brining

[mudslinger2]

Hello all, it's been a while but up and smoking again.

Does anyone do large volume brining with Pops brine recipe.
Fall is coming and I'm thinking about using a couple of food grade 55 gal drums for all my brining instead of the 35 5 gal buckets I normally use. My question is should I be using a circulation pump to keep the brine moving. Any input would be appreciated

 

[chef jimmyj]

PM Pop6927 for info on larger volume use...JJ

 

[JckDanls 07]

Yea... I've heard pop's talking about this technique .. Hopefully you have a walk-in cooler to keep the barrel in while it's doing it's magic...

 

[daveomak]

Edit......

Here's a meat packers directions.... 

https://archive.org/stream/secretsofmeatcur05hell#page/96/mode/2up

Near as I can tell, 2#'s of Freeze-Em-Pickle is equivalent to 2#'s of cure #1....   Cure #1 is to be used at a rate of 1# per 100#'s of stuff...

A confusing unit of measure is a barrel. A barrel's capacity is determined often by who uses the term, or what it contains.

For example:

• 1 barrel (bbl) of petroleum or related products = 42 gallons.
• 1 barrel of Portland cement is 376 pounds.
• 1 barrel of flour - 196 pounds.
• 1 barrel of pork or fish - 200 pounds.
• 1 barrel of (US) dry measure is 3.29122 bushels or 4.2104 cubic feet.
• A barrel may be called a "drum", but a drum usually holds 55 gallons!
• 1 barrel going over Niagara Falls was big enough to carry a man.

Near as I can tell "again", a barrel of pork was considered ~32 gallons...  4.2 cu. ft. at 7.48 gal. per cubic ft...

 

[mudslinger2]

I pm Pops I'll wait for his reply, I do have a walkin. Thanks.