5 Gallon Bucket Liner Bags for Marinating and Brining, Food Grade, BPA Free, Extra Heavy Duty Leak Proof (10 pack)

Bought these primarily for brining turkeys for the smoker, but will use them for all sorts of food brining/curing purposes where liquid brines/cures are being used. So far, I've used three bags. once with two 9lb turkeys in one, then twice following that with a single 10lb bird in brine. I've used them in a bucket, and I've used them once just "bare bag" sitting in the fridge. The bucket makes it easy to get the turkey out without spilling the solid brine contents (fruit, onion, etc.) into the sink drain, but the bags are durable enough to use alone if you don't have solids in your brine. I'll be restocking when I get down to one bag, for sure. Simple and effective!Oh, and the turkeys turned out absolutely wonderful! Best I've ever made, according to the family.

Mostly I use these to line the dog food storage containers, which works great. Have also used them for brining meats—especially turkey for thanksgiving—and they are thick and sturdy for this as well.

I use these for my bulk flours in a bucket. They work well. The size is great, there's no smell and they haven't leaked any flour.

Heavy duty food-grade bucket liners work perfectly to brine some pork butts before smoking.Would be a 5-star, but the first time I ordered it Amazon sent an empty mailer envelope. I tried contacting Amazon for a refund and they defer to the manufacturer. I reached out to the manufacturer and have had no response.I have since re-ordered and received the bags the next day but still no refund on the original order.

I used these to made my first homemade brined ham, which turned out GREAT! Better than supermarket hams. It was so easy to make. Get a FRESH pork leg, butt or even a Boston Butt (Shoulder roast). I say fresh because freezing changes the cell walls to not allow the brine to soak into the meat as well. In a large pan add 1/2 c kosher or canning salt, 2 c brown sugar, 8 teaspoons of #1 pink curing salt (NOT Himalayan salt) and 1 TBL pickling spice to 1 gallon water and heat to a full boil (to release some of the taste and essence of the pickling spice). Cool to room temperature. While cooling, find a big food grade bucket or pan you won't need to use for about 2 weeks and big enough to hold your whole ham in, and line it with one of these bags. Add your pork then add your cooled brine to totally cover your pork (you can add more water if necessary). Tie the bag tightly, and refrigerate for 1-2 weeks depending on the size of your pork (5 lbs - one week larger pork up to 2 weeks). Once it is done brining, you will either need to smoke it or just cook it until the internal temp is 160 if you don't like the taste of smoked meats. There are excellent videos on making these on Youtube if you'd like to try it yourself.

Brined that turkey easily inside a five gallon bucket with no mess. Bags are strong enough to lift the turkey (mine was 12 lb) and brine out of bucket after completion. Excellent product for the cost (much lower than name brands).

It fit into our big crab boil pot (about the size of a 5 gallon pail), perfectly and allowed us to easily brine our 20lb turkey. It was strong enough to lift the entire thing out of the cooker w/o worrying about the bag bursting. Overall, quite pleased with it.

we use them in a homer bucket with lid for storing flower, beans, ect they work perfect