BRINE FOR SMOKING SALMON OR TROUT

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Make and share this Brine for smoking Salmon or Trout recipe from Food.com.

Provided by Diana Adcock

Categories     Trout

Time 5m

Yield 1 recipe

Number Of Ingredients 7

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

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.

*** Explore more Brine For Smoking Salmon Or Trout Recipes »

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