Review on 🥘 Food Grade 5 Gallon Bucket Liner Bags (10 Pack) - BPA Free, Extra Heavy Duty, Leak Proof for Marinating and Brining by Christine Chase

I used them to make my first homemade brine ham which was GREAT! Better than ham from the supermarket. It was so easy to do. Grab a FRESH pork shank, shank, or even Boston leg (shoulder roasted). I say fresh because freezing changes the cell walls so the brine doesn't soak into the meat either. In a large saucepan, add 1/2 cup kosher or canned salt, 2 cups brown sugar, 8 teaspoons #1 pink salt (NOT Himalayan salt), and 1 tablespoon salt seasoning to 1 gallon water and heat fully to release slightly aroma and essence of the pickled spice). Cool to room temperature. When refrigerating, find a large food bucket or pan that you won't be using for about 2 weeks and big enough to hold all of your ham and fill it with one of these bags. Add the pork, then add the chilled brine to completely cover the pork (you can add more water if needed). Tie the bag tight and refrigerate for 1-2 weeks depending on the size of your pork (5 pounds a week larger pork up to 2 weeks). Once it's done you'll need to either smoke it or just cook it until the internal temp reaches 160 if you don't like the taste of smoked meat. Youtube has great videos on how to make them if you want to try it yourself.