On Thursday, February 6, 2014 8:37:48 PM UTC-6, bigwheel wrote:
> 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.
>
Keep in mind that one teaspoon of sucralose is equivalent in sweetness to
more than 12 cups of sugar, but sucralose will not decompose or anything.
Your only risk is making the meat too sweet.
>
> Never heard of the crap in question..
>
Because you're an idiot?
>
> but it sounds hazardous to health.
>
So you're blowing out your ass. I bet you're a fat **** too,
who could benefit from sucralose.
>
> bigwheel

--B