Brine For Smoking Salmon Or Trout

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 1 cup water
• 4 cups apple juice
• 1/2 cup honey
• 2 tablespoons worcestershire sauce
• 1/2 cup non-iodized salt
• 1 teaspoon accent seasoning
• 3 bay leaves, mashed but not crushed

Recipe

• 1 combine all ingredients in a glass or non-reactive bowl.
• 2 filet salmon or trout and cut into desired pieces.
• 3 pour the brine into a freezer bag and add fish.
• 4 remove air, seal and place in the fridge, turning every so often.
• 5 brine for at least 8 hours, up to 24 hours.
• 6 remove from brine, rinse, pat dry and now you are ready to smoke.