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Honey-Cured Smoked Salmon

1 quart water
1/2 cup water
3/4 cup honey
1/4 cup golden rum
1/4 cup lemon juice
10 cloves
10 allspice berries
1 bay leaf
1 large fill 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.


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