New to SMF.
Does anyone know what vinegar adds to pork injection. New to injection used butchers with apple juice this weekend worked well.
In addition to that tangy bite, as Al said, it cuts the fatty taste and lightens up the final product. The tartness also gets your salivary glands going, which increases the amount of enzymes in your mouth, which help to break down the meat as you chew it, leading to the perception of more tender meat. In addition, I feel the acid actually does help break down the connective tissue.