Canela Brine
Canela Brine
This is a great marinade for pork, quail, lamb & chicken
4 cup water
1 1/2 Tbsp kosher salt
3 Tbsp canela
2 1/2 tsps sodium nitrate
2 1/2 tsps dextrose
Bring water to a boil in a saucepan
Turn off heat & stir in all remaining ingredients until dissolved
Cover brine & refrigerate for at least 2 hrs or until completely chilled
Soak smaller pieces of meat, such as quail, for 1 to 2 hrs, & larger pieces, such as racks of lamb & whole chickens, for no more than 3 hrs
Such large pieces will be best if hot-smoked, then finished in the oven or on a rotisserie the next day, after the flavors have had a chance to meld
NOTE: Canela will give brine a viscous, almost oily, feeling
This does not mean that the brine cannot be used
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