Canela Brine

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


  • 4 cups water
  • 1 1/2 tablespoons kosher salt
  • 3 tablespoons canela
  • 2 1/2 teaspoons sodium nitrate
  • 2 1/2 teaspoons dextrose


  1. 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.
  2. 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.

Canela will give brine a viscous, almost oily, feeling. This does not mean that the brine cannot be used.