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
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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