Recipe: Honey Smoked Salmon for Rhonda

HONEY SMOKED SALMON

1 large salmon fillet (about 2 lbs)
FOR THE BRINE:
1 quart water
3/4 cup honey
1/2 cup sea salt
4 oz rum
1/4 cup lime juice
10 allspice berries
10 cloves
15 peppercorns
2 bay leaves
FOR SMOKING:
6 oz ALDER chips (do not use Cedar)

Combine ingredients for the brine. Marinate fillet in brine for 3 hours in the refrigerator.

Pat dry and air dry for 1/2 hour.

Smoke as the directions of your smoker, but use the highest grill and temperature should be about 160. It will take about 1 1/2 hours.

Serve warm for greatest flavor, but chilled also works well.

Source: Denny Buhlman, Sisters, OR