“the vinegar cures he meat from the inside out...”
I have seen a chili recipe where you add some apple cider vinegar before the final simmering. The acid in the vinegar breaks the meat down... so it isn’t chunky or tough. It relaxes the meat fibers. The chili dish doesn’t taste one bit like vinegar either... just a little does the trick.
I put game animals on ice/water/salt/acv for at least 3 days ( sometimes way longer ) in a big cooler before the final butcher/process. Keep it changed... When the water mix runs clear, have no fear... and you will have some really good meat, no matter how old that buck is...
I have used Apple Cider Vinegar to clean old guns!!! lol
I even take a nip for me daily, and add some to critter water...
Acv is wonderful in many ways...