Vinegar is good to use in a marinade to get tender meats, as it can cause some of the connective tissue to break down, which tenderizes the meat. However, using vinegar as the ONLY liquid probably wouldn’t be a great idea. When the tissue breaks down, it also causes a loss of moisture from the meat, which will dry it out. Make sure to add salt. Salt minimizes the loss of moisture, so your meat will stay juicy.
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