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Alcohol's Impact on the Brine

Question asked by Mark Obrien on Jul 11, 2011
Latest reply on Dec 31, 2011 by obasohan emmanuel

No, that’s not a typo.

 

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:

 

1/4 cup tequila

1 lime, juiced

1/2 cup warm water

1/3 cup kosher salt

1/4 honey

1 tsp grated lime rind

1/4 tsp white pepper

1/4 tsp ground coriantder

1 jalepeno halved (optional)

 

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