Brine For Smoking Salmon Or Trout - cooking 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

Preparation

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.