Utilizing a juicer

spmrks, morning and welcome to the forum.....  Injecting acidic juices can "pre-cook" the meat... The acid will break it down into a consistency that may not be palatable to you....  Thickening the juice and using it as a glaze may be more to your liking....   Orange glaze, like on duck is popular...  other glazes would be very good....   Dave

Spmrks, evening... Here is a "master" list of pH's for a variety of foods....  Surprised me on many of them....  Dave

http://www.pickyourown.org/food_acidity_ph_list.htm

Interesting had no idea Concord Grape Juice falls between Lemons and Oranges! Who'd a Thunk?...JJ

Yeah, we think of concord as a sweet wine? But all wine has an acid content.  We like wines for marinades and sauces, don't we?

We think of grapes as sweet.  The growers here harvest them after careful testing of the sugars.

There are still acids in there.  The sugars need to come up in warm weather to help offset the acids before a successful harvest.

Good luck and good smoking.

The acidity of the fruits/vegetables need to be taken into account. But we are not marinading or brining straight juices. So yes with obvious cautions you can use your juicer to create some interesting creations. Don't forget the sugar content as well....

There are also ways to use the fruit for its natural tendency for tenderizing as well. When you look at most meat tenderizers you will find either of theses Bromelain or Papain. They are enzymes that occur naturally in pineapple (Bromelain) and papaya (Papain). They are both heat activated in the natural state and once activated they will continue to break down the meat. So if you plan to hold a meat like chicken or fish for a long time, they can get a mushy texture. They are both commercially processed in a way that they are still effective in powder form. For some reason and not sure why, you have to use fresh pineapple, canned pineapple does not work. I think it is the cooking in the canning process.

Another way to get some great citrus flavor and not the acid is to use the zest. I have made some great lime salts in the past for salt curing of salmon over night, just before we cold smoked it. It is also nice to make the infused sugars and salts for rimming the glasses at the bar.