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Honey-Cured Smoked Salmon

Ingredients

1 quart water 1/2 cup salt 3/4 cup honey 1/4 cup golden rum 1/4 cup lemon juice 10 cloves 10 allspice berries 1 bay leaf 1 large fillet of salmon

Details

Combine all the ingredients besides the salmon to make the brine. Place the salmon, skin side up, in a non-reactive dish and cover with brining liquid. Allow fish to brine for 2 hours. Rinse the salmon in fresh water and pat dry with papertowels. Place salmon on a drying rack (or grill rack that you will use to smoke the salmon on) and allow to air dry for about 1 hour. Smoke salmon skin side down for about 1 1/2 hours, keeping temperature at 160 degrees Fahrenheit.

Submitted by: anonymous