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    Honey-Cured Smoked Salmon

    List of 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

    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..

    Recipe
 

 

 

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