Brine for smoking Salmon or Trout |
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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 8 |
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I found this recipe per request. No name attached. 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 |
Directions:
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.
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