Spicy Citrus Brine

Acids and salts both have the ability to denature proteins, which is why they are used to tenderize meats and infuse them with flavor. Marinades usually depend on acids, and brines use salt, but a partnership can be helpful. By flavoring this brine with citrus juice, we have been able to cut back on the amount of salt needed without sacrificing the brine’s ability to tenderize, flavor, and moisten.