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