Recipes from Mexico :: Mexican Salsas and Condiments
This is a great marinade for pork, quail, lamb and chicken.
4 c. water
1 1/2 Tbsp. kosher salt
3 Tbsp. canela
2 1/2 tsp. sodium nitrate
2 1/2 tsp. 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.
