Brine for smoking Salmon or Trout

I found this recipe per request. No name attached.

• Ready In: 5 mins
• Yields: 1 recipe

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.