Re: Apple Cider Vinegar?
Brine for meat is usually a solution of water, salt and flavourings. Often sugar, too. You would soak the meat overnight. The salt penetrates the meat and helps retain moisture when cooked. There might be some vinegar in it, but the main liquid in a brine is water.
Small amounts of vinegar are often used in wild game preparation for flavour and/or as a tenderizer, as vinegar is acidic.
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