Absolutely right, Richtee! I marinade chicken in a Fireman's Field day recipe of oil, vinegar (acid), salt pepper, eggs and poultry seasoning, parsley, and italian seasoning. I grew up smoking meat that had been brined in a salt/sugar/nitrite concoction made by Aula Ingr. Co., added to 55 gal of water, soaked bellies in it and pumped and soaked hams in it, plus did chicken, turkeys, all forms of pork (ribs, loins, shoulders, butts, etc.) in it. A variation with an extra 10lbs. of salt we used to brine heifferette seamed-out rounds for dried beef (double-smoked and cooked). We'd toss in leftover boned and rolled rib and rump roasts into a brine barrel for corned beef, too. Most all soaked for 30 days except poultry, those were a week. We used plastic 5 gal. jugs filled with water to hold the meat below the surface (and USDA ok'd using them too). Our brining cooler held 50 55gal. drums and most the time those were all full!