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Vinegar in a brine?

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What is the purpose of vinegar in a brine?

My favorite thing to grill / smoke these days are fresh 5 pound bone-in turkey breasts. You get more meat than from Chicken breasts, it's inexpensive, and it's the start of a delicious sandwich.

My basic brine (from generalizing the most popular brine recipes I've seen:

Ratios: 1 gallon water :: 1 cup KOSHER salt :: 1 cup sugar + whatever other seasonings
aka
Ratios: 16 cups water :: 1 cup KOSHER salt :: 1 cup sugar + whatever other seasonings

I've seen a couple recipes that use Apple Cider vinegar in the brine.

How would that change the end result?

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  1. How long are you brining? Acid will begin to cook the meat and discolor it if you brine for more than a short time like an hour or so. Think ceviche.

    1. The acetic acid can break down proteins, tenderizing the meat in the brine. The addition of cider vinegar to the poultry brine, however, seems more related to adding an acidic flavor rather than breaking down collagen in tough cuts of meat. I would imagine it is a minimal amount of vinegar being added to your brine recipe.