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canela Brine this Is A Great Marinade For Pork, Quail, Lamb And Chicken. 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 In A Saucepan. Turn Off Heat And Stir In All Remaining Ingredients Until Dissolved. Cover Brine And Refrigerate For At Least 2 Hours Or Until Completely Chilled. 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 3 Hours. 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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