Boil the water, then add the salt, sugar, and bay leaves to the pot.
Store the cooled liquid in a plastic bottle. It will keep in a cool, dark place for up to 2 months.
Story Behind this Recipe
I've been researching ways to smoke-cure foods. I was impressed after tasting a smoked dish prepared by a French chef, and asked him to teach me his technique. This recipe is a result of experimenting with that technique.
As a bactericidal for foods, use a pinch of sage and thyme. Also, cumin seed, red chili peppers, and rosemary are also good, if added to taste. Once you get the hang of it, you can also season the food with soy sauce, white wine, brandy, whiskey, or other liqueurs. If making a 2 liter batch, double the salt to 140 g and the sugar to 120 g.