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Brining with lime?

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    Brining with lime?

    Watched a utube where they used lime juice to tenderize. So I thought salt was the only thing that meat could draw in. The example was steak. Others articles say coffee,tea, beer, lemon, coke etc. are they talking about flavoring or tenderizing?

    #2
    Acid denatures protein, so line or lemon juice will have a tenderizing effect, but things can get mushy pretty quickly.

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      #3
      Another thing I read is that acid will result in less smoke ring , a base will make more ring.

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      • Dewesq55
        Dewesq55 commented
        Editing a comment
        But since we ALL know that smoke ring is purely cosmetic with zero impact on flavor, this should be a non-factor, right? ;-)

      #4
      I know Kent Rollins is a big fan of using limes as- a tenderize on steaks.

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      • FireMan
        FireMan commented
        Editing a comment
        Yup, but he is not brinin fer hours or overnight.

      • Scotty oBushMaster
        Scotty oBushMaster commented
        Editing a comment
        That’s where I heard it.

      #5

      I would contact Guga Foods on YouTube and have him test it. Anybody that will sous-vide brisket for 30 days surely can try out a little lime and lemon juice.

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      • tbob4
        tbob4 commented
        Editing a comment
        That was a tasty brisket. I could smell if from my computer. I don’t remember who posted it here but I laughed so hard when I watched it.

      • FireMan
        FireMan commented
        Editing a comment
        tbob4 , I saw Guga dry age I think a rib eye in peanut butter fer 30 days. Recommendation: don’t do it, the steak has a funky taste.

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