Last year I used one of those clear plastic stackable box thingies with a lid,about 2.5ft x 1.5 x 1.5ft roughly. I drilled a 8mm hole through the side wall,right at the bottom. Then wedged the other end up so all the juices flowed out through the hole into an old saucepan. It saved a lot of faffing about with trying to tip a box weighing 60lb plus and trying to keep all the meat and salt from falling onto the floor. If you're worried about flies getting in through the hole,sellotape a flap of plastic.
It worked so well last year,I will be doing the same tomorrow when I get to butcher C & D who were home killed this evening......... Ree