Its been a while since I posted on here and I thought since I need advise, whats a better place to ask!
So just like the title says, I'm brining a turkey and accidentally used ACV( apple cider vinegar) rather than just plain Apple cider. for the ratio of ACV to the brine in total it wasn't much but I still would like you guys input. Am I good to go or not? the brine is basically comprised of 2 gallon of water with a 1:2 part ratio of salt to brown sugar( 1 cup of salt to 2 cup of brown sugar) with other aromatics, bay leafs orange etc. but I used about 2 to 3 cups of ACV in the mix as well, you guys think it'll be pickled or you think I'll be safe? I know ACV is not as harsh as normal white vinegar plus with the adding flavoring of the apple part, I don't see why I wouldn't be alright. I know we will sometime add vinegar to a "brine" when thawing out wild game meat which as wild turkey or even deer( if we know the people might not like the gamey-ness with it).
As always all suggests and input is appreciated!
So just like the title says, I'm brining a turkey and accidentally used ACV( apple cider vinegar) rather than just plain Apple cider. for the ratio of ACV to the brine in total it wasn't much but I still would like you guys input. Am I good to go or not? the brine is basically comprised of 2 gallon of water with a 1:2 part ratio of salt to brown sugar( 1 cup of salt to 2 cup of brown sugar) with other aromatics, bay leafs orange etc. but I used about 2 to 3 cups of ACV in the mix as well, you guys think it'll be pickled or you think I'll be safe? I know ACV is not as harsh as normal white vinegar plus with the adding flavoring of the apple part, I don't see why I wouldn't be alright. I know we will sometime add vinegar to a "brine" when thawing out wild game meat which as wild turkey or even deer( if we know the people might not like the gamey-ness with it).
As always all suggests and input is appreciated!