Brine for smoking Salmon or Trout

Submitted by Diana Adcock

"I found this recipe per request. No name attached."

 

• Ready In: 5mins
• Ingredients: 7
• 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.

Reviews

[Sherrybeth]

Used this as a marinade for some catfish that we grilled a couple of weeks ago and it gave the fish a wonderful flavor! Thanks for sharing DiB's!