01-07-2007, 04:53 PM
[font "Helv"] [/font] [ul] [li][font "Arial"][#000000][size 3]1 quart water[/size][/#000000][/font][#000000][size 3][font "Times New Roman"] [/font] [li][/size][/#000000][font "Arial"][#000000][size 3]1/2 cup salt[/size][/#000000][/font][#000000][size 3] [li][/size][/#000000][font "Arial"][#000000][size 3]3/4 cup honey[/size][/#000000][/font][#000000][size 3] [li][/size][/#000000][font "Arial"][#000000][size 3]1/4 cup golden rum[/size][/#000000][/font][#000000][size 3] [li][/size][/#000000][font "Arial"][#000000][size 3]1/4 cup lemon juice[/size][/#000000][/font][#000000][size 3] [li][/size][/#000000][font "Arial"][#000000][size 3]10 cloves[/size][/#000000][/font][#000000][size 3] [li][/size][/#000000][font "Arial"][#000000][size 3]10 allspice berries[/size][/#000000][/font][#000000][size 3] [li][/size][/#000000][font "Arial"][#000000][size 3]1 bay leaf[/size][/#000000][/font][#000000][size 3] [li][/size][/#000000][font "Arial"][#000000][size 3]1 large fillet of salmon[/size][/#000000][/font][font "Helv"][#000000][size 2] [/li][/ul]
[/size][/#000000][/font][font "Arial"][#000000][size 3]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..[/size][/#000000][/font][font "Helv"][#000000][size 2][/size][/#000000][/font][size 1] [/size]
[/size][/#000000][/font][font "Arial"][#000000][size 3]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..[/size][/#000000][/font][font "Helv"][#000000][size 2][/size][/#000000][/font][size 1] [/size]