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I am thinking about building a vacuum marinating contraption using a Foodsaver and a vacuum-worthy bin. I would like the bin to be large enough to contain a whole brisket. It would need to be rigid enough to allow a vacuum to form, the lid would probably need to have a gasket, maybe latches...

Hi all, greetings from a new poster. I've entered the (new to me) world of curing. Last weekend I followed the Loxmania recipe for Nova Lox, which is a dry cure, followed by a brine, then desalinization, pellicle/glaze formation and eventual cold smoking. The recipe is here -...

Sorry if this question is already answered, I couldn't find it when I searched. So here goes. Does anyone know where to find or order additional tips for a Cajun Injector Classic? I am trying to find different lengths and hole patterns. Thanks, -John