canela brine

Directions

1. 1

   Canela Brine This is a great marinade for pork, quail, lamb and chicken

2. 2

   4 cup water 1 1/2 tablespoons kosher salt 3 tablespoons canela 2 1/2 teaspoons sodium nitrate 2 1/2 teaspoons dextrose Bring water to a boil

3. 3

   Turn off heat and stir in all remaining ingredients until dissolved

4. 4

   Cover brine and refrigerate for at least 2 hours or until completely chilled

5. 5

   Soak smaller pieces of meat, such as quail, for 1 to 2 hours, and larger pieces, such as racks of lamb and whole chickens, for no more than

6. 6

   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

7. 7

   NOTE: Canela will give brine a viscous, almost oily, feeling

8. 8

   This does not mean that the brine cannot be used.