Aussiedistiller, Home Distilling, Moonshine, Home Brew

Any ideas of a good supplier of food grade containers? With good range shapes sizes .Need something for brinning chickens making bacon etc..found nisbits kitchen suppliers but pretty expensive. Would prefer new

http://www.plasdene.com.au/

They have heaps of stuff.

I think they were more bulk $100 miniumum orders or something?. I just want 6 or so containers at a resonable price. They have heaps of stuff though :handgestures-thumbupleft: i found 5l handypail at bunnings they might be ok for chicken. Just need to find something to fit 5he pork belly and loin :handgestures-thumbupleft:

prices always jump once you start talking food grade storage.

https://www.hospitalitysuperstore.com.au/kitchenware/food-storage/plastic-crates-bins.html

http://www.mplastics.com.au/food-grade-plastic-crates.html?gclid=Cj0KCQjw6eTtBRDdARIsANZWjYZbz5vysQYj1MLhkdP5vWqhKrfye6wj2sCHoS2MU4v6lc15LjaN6CoaAgSKEALw_wcB

https://www.rjcox.com.au/category/520/plastic-containers-stackable-nesting-and-food-grade/

I vacpac pork belly and loin.
I either dry brine or use very little liquid and turn it ovr on a day.

Sistema Klip It Container 9.6l each
$ 7 50
Was $15.00
Woolworths

Amberale wrote:I vacpac pork belly and loin.
I either dry brine or use very little liquid and turn it ovr on a day.

I was just reading about that last night. Think that is the way to go for the belly. Thanks fellas :handgestures-thumbupleft:
Amberale when doing loin do you also inject?

Second hand food grade buckets.
Vietnamese bakery’s 10L $5.00 or Barnacle Bill 20L $5.00 - $10.00
I like the 10L for brining chicken, fits in the beer fridge easy.

I ended up getting the 5l ones from bunnings for chicken. An i vac bagged the bacon with dry brine. All worked out good :handgestures-thumbupleft:
Friday I smoked the belly and loin some bratwurst susage and some salmon was a sussesful day :handgestures-thumbupleft:

Cospak sell a range of containers. I use a 10l food grade pail for my honey. As per Plasdine there is a minimum order of about $100 or so.

Cheers

Les

bluc wrote:

Amberale wrote:I vacpac pork belly and loin.
I either dry brine or use very little liquid and turn it ovr on a day.

I was just reading about that last night. Think that is the way to go for the belly. Thanks fellas :handgestures-thumbupleft:
Amberale when doing loin do you also inject?

Sorry Bluc, I’ve been busy and missed this.
I don’t inject very often.
It is mainly used by competition teams as they have only one mouthful to convince the judges and need to pack in as much flavour as possible.
That said, I have injected loin when making Kassler or Ham Delux as the loin can be very lean.
I use a sheep vaccination gun that I had left over when we got rid of our sheep with a meat injector needle attached. :O)