The other day I caught Emeril basting with orange juice. Fast forward to my last deer backstrap roast, I brined with a dilute vinegar based barbecue sauce, salt solution...the meat was OK but kind of sour. Has anyone ever brined with an apple or orange juice-salt solution? Just curious.
I have a turkey brine recipe that I use that is based on apple cider, orange quarters, and lots of fresh ginger, plus salt and spices. I think it is excellent with poultry, and I have not noticed any sour flavor.
I often use apple juice or orange juice in my brines or marinades. You get the effect of the acid but the sour taste is countered by the fruit sugars.
John
Newton MA
I often use apple juice, particularly with pork and agree with JJC's post.
Manxman.
Gotta agree with JJC and manxman. Apple and Orange juice give pork and poultry a real nice touch.
Big or small you can smoke'm all!!!