Honey-Cured Smoked Salmon Recipe - Cooking Index
Honey-Cured Smoked Salmon Recipe - Cooking Index
| 1 | Water | |
| 1/2 cup | 118ml | Water |
| 3/4 cup | 177ml | Honey |
| 1/4 cup | 59ml | Golden rum |
| 1/4 cup | 59ml | Lemon juice |
| 10 | Cloves | |
| 10 | Allspice berries | |
| 1 | Bay leaf | |
| 1 | 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 the brining liquid. Allow the fish to brine for 2 hours.
Rinse the salmon in fresh water and pat dry with paper towels.
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 160F.
Source:
Joyce Jue
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