Brine For Smoking Salmon Or Trout
I found this recipe per request. No name attached.
Steps
Combine all ingredients in a glass or non-reactive bowl.
Filet salmon or trout and cut into desired pieces.
Pour the brine into a freezer bag and add fish.
Remove air , seal and place in the fridge , turning every so often.
Brine for at least 8 hours , up to 24 hours.
Remove from brine , rinse , pat dry and now you are ready to smoke.
Ingredients
water, apple juice, honey, worcestershire sauce, non-iodized salt, accent seasoning, bay leaves