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| top results >>> Recipe for Honey-Cured Smoked Salmon |
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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
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 farenheit..
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