Trout/Salmon Brine

[NePaSmoKer]

I found this while looking at an old book on brines.

For 12 lbs of fillets, prepare a brine that combines 1 liter of
inexpensive vodka, 12 oz lemon juice, 4 lbs brown sugar, and 5 cups of salt. This brine will be
very viscous and should be spread over the flesh side of the fillets; if fillets are layered within the
pan, placed them flesh sides together. Place the brined fillets in the refrigerator for 1½ to 2
days. Briefly wash the fillets in cold water to remove surface salt and sugar and smoke for 5+
hours (depending on the desired level of smokiness) keeping the smokehouse temperature low
(120°F) at the start and working it slowly up to 180°F to finish off the process.

Sounds kinda good.

nepas

[FLBentRider]

It does sound good.

Let us know how it turns out.