Honey-cured Smoked Salmon

Description
Purchased from the Bowers Estate in Fort Worth, Texas in 1994. Indicates this was obtained from “Cindy’s” First Grade Teacher in 1972.

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

Directions

 * 1) Combine all the ingredients besides the salmon to make the brine.
 * 2) Place the salmon skin side up in a non-reactive dish and cover with brining liquid.
 * 3) Allow fish to brine for 2 hours.
 * 4) Rinse the salmon in fresh water and pat dry with paper towels.
 * 5) 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.
 * 6) Smoke salmon skin side down for about 1-1/2 hours, keeping temperature at 160.

Contributed by
Cat's Recipes Y-Group