Jack Arras <jarras@earthlink.net>
bbq list
                                                            
Trying this recipe today & hoping for sweet success.  There is still time 
to tweak this if anyone has any suggestions.

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 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 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.

Jack

