I like them because they're rectangular and store well in cabinets, and are easier to find in stores than Cambro. One disadvantage to the long and narrow footprint is that scooping out of it without making a mess takes practice. I think the 16-cup Modular Storage Container is the size you need. The store label says, but this image doesn't.
I could use a large Cambro container with a hole in the bottom and fill it with quite a lot of powder, and then cover it with and lid and shake it into another Cambro. I might go that route, but I'm still not sure I want to spend that much. I'm having samples sent to me, and I'm still thinking about the Japanese ones above for a simple solution.
Thanks, this makes sense. I will do them separately. It's just a bit more salt and time. Plus, I had envisioned doing them all in my big Cambro container but I don't currently have room the the fridge for that. But would this suggest that one could brine the pork first and the re-use the brine for the chicken?
Freezer avalanching drives me batshit crazy. That and not bein able to find anything. For your application, I have junked the OEM partial shelf and put two large rectangular, lidded Cambros one on top of the other, and they fit/stack pretty well. There's still some room on top for some short stuff, and enough space for air circulation. EN-631-N or (-1) is the model number, but it's not divided.
This is a really good smaller poly container. It's a bit less tapered than the similar Cambro so the circulator fits completely upright. There's just enough room inside for the Sous Vide Supreme rack with the Anova. The Carlisle container is big enough for a few steaks and fits easily in my not so big sink for filling.