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Brine for smoking Salmon or Trout

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READY IN:
5mins
YIELD:
1 recipe
UNITS:
US

Ingredients Nutrition

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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