I'm planning to smoke roast some chicken for dinner this week. Normally, I would brine the chicken in a buttermilk solution (buttermilk, salt, brown sugar, hot sauce). However, I just came across a recipe for a Tequila Lime brine. The recipe suggests that the addition of alcohol in the brine helps make the meat juicer by aiding the salt in loosening the proteins in the meat. What do you think, does alcohol impact the brining process beyond simply imparting flavor? Where is the chemistry in the brining process?
BTW, Here is the recipe for the Tequila Lime brine:
i actually hav'nt experimented the recipe yet but if the added alcohol impacts more taste, then it has to be by some sort of enhancing the effect of brine, in which its combination kind of catalyse the disentaglement of proteinenious molecules in the meat and hence improving flavouring.