Steve Wertz wrote:

> I would suspect the salt plus wine would make an interesting
> brine. But I wouldn't call it a marinade (marinate, sic) as you
> noted.
>
> Hmm, what kind of wine would you use?

<ponder> I don't know. Personally, I think I'd stick with citrus (hat off to
Hound) or other fruit juices rather than wine.
--
Dave
www.davebbq.com