Combine the sugar, salt, honey and 1gallon hot water in a large stockpot until dissolved. Then add 2 gallons cold water. Use immediately or refrigerate until ready to use (stir the mixture well before using). This brine can be used for any seafood before smoking. For eels in particular, use one batch of this brine for 25 eels (averaging 12 to 15 ounces each) and leave them in brine for 48 hours.
A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.
Recipe courtesy of Ray Turner