Wine in Brine?

[DWolf]

Anyone ever tried putting wine in their brine as a way to add flavor?

I've done it with fish with good results, but was wondering about using white wine in turkey or red in beef? My only hesitancy is whether the acid in the wine would affect the result because of the long brining process.

Any ideas folks?

 

[Guest]

Mmmmmmm....sounds good.

 

[Stone]

I'm not sure you want the acid. Most salt/sugar brines don't have acid and wont begin to break down/cook the meat. Brining overnight in wine might result in mushy meat. And when it comes to smoking, I've never noticed much flavor coming from the brine. It's too subtle compared with the smoke.

 

[Guest]

You guys may well be right about wine in brine. I may have spoke too soon.
Now marinades DO use acid....wine works there.
I am thinking red wine for beef.

 

[DWolf]

As a newbie to both the WSM and this board, I gotta say, I wish I'd started with both a long time ago!

Thanks all..

will report the results of my novice food/chem lab experiments if I learn anything useful. Am marinating a small bison brisket in olive oil, red wine, garlic, molasses and soy as we speak (acutally type). I'll cook it tomorrow and see what happens.