Brick wrote:

snip
> I don't like to speculate, but IIRC, marinating is supposed to break down
> tough cuts of meat. Depending on what you use for brine, it will have
> varying effects on tenderness. For instance a straight salt brine would
> do little to break down the texture of the meat, wheras lots of citrus
> could practically dissolve it given enough time.

Brick,
Yes, correct, marinades are to tenderize, hence high acid content or
what not to attack meat.
--
Mike Willsey
http://groups.msn.com/ThePracticalBa...ewwelcome.msnw