If you're using a bucket freezer, make sure to use plenty of salt. We recommend coarse rock salt because it will not slip easily between the ice or drain through the cracks of the bucket. Use crushed ice, which puts more of the surface area of the ice in contact with the brine. (This maintains lower temperatures in the freezer.) If not specified by the manufacturer, use about one cup of rock salt to every eight to 10 cups of ice.