Travis McGee;1908033 Wrote:
>> I've never tried brining, and my SO is on a low-carb diet. Is there
>> anything intrinsic about Sucralose that would make it unsuitable for
>> brining, particularly for poultry.
Sugar is hygroscopic

https://en.wikipedia.org/wiki/Hygroscopic

By helping to extract water from the food being brined, it facilitates
the brining process. Sucralose would work only if it has similar
hygroscopic properties.

--
Bob
www.kanyak.com