Metal

Anyone have experience with curing in metal containers? Trying to cure a larger amount, but without using plastic.

Like a medical grade stainless steal curing cabinet?
I would like to know aswell.

metal vessels provide a clean surface for fermenting vegetables, fruits and wines. Stainless steel is the best choice for a metal container. Enamel over steel is a good choice if the enamel has no chips on the interior surfaces. Chipped areas may rust, which isn’t good for your vegetable matter .
Be careful to avoid metals like cast-iron, copper, aluminum, and tin, all of which can react with the acids in fermented vegetable material and give it a strange flavor or cause a color change. These metals can also leach into the food.

I just line my polyethylene containers with parchment paper. Trichs will stick to anything else, though you could recover it with alcohol I suppose, just kind of tedious to do. I also only use real paper type parchment, not silicone type. Moisture can pass through real parchment but not silicone type. I also put some cloth under it so air can escape from the parchment.

Back in the day people used huge brown paper bags. Some of the best herb i have ever smoked was in the 90s and was always cured in a brown paper bag.

CriticalCheeze said:

Back in the day people used huge brown paper bags. Some of the best herb i have ever smoked was in the 90s and was always cured in a brown paper bag.

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Mine go from hanging into brown paper bags ....makes it easy to dump for burp and obviously readily available for large chops....after that they go into food grade buckets with gasket lids ....after years and years if trying different ways ...this is my go to for cure.....jars are good ...but not practical for large harvests

CriticalCheeze said:

Back in the day people used huge brown paper bags. Some of the best herb i have ever smoked was in the 90s and was always cured in a brown paper bag.

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Yes, but trichs stick to paper bags. You just wrap it up in parchment paper.