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Title: Honey Smoked Salmon
Categories: Salmon, Seafood
Yield: 2 Lb

2 lb Salmon
4 c Water; cold
3/4 c Honey
1/2 c Coarse salt; kosher or sea
4 Lemon zest strips
10 Whole cloves
10 Allspice berries
10 Peppercorns
2 Bay leaves; whole

Combine all the ingredients in a bowl and whisk until the salt and
honey are dissolved. Use right away. Makes enough honey cure for 2 lb
salmon.

Cover and marinate fish steaks for 1 to 2 hours, larger fish filets
for 2 to 3 hours, and whole fish overnight in the refrigerator.

Smoke the fish, using the following guidelines from the University of
Minnesota Extension Service:

* Place short stem of meat thermometer in thickest portion of flesh of
largest fish. * Put fish in smoker when air temperature is 100°F
(you need a second thermometer to measure this). * During smoking,
air temperature should rise to 225°F * Fish flesh should reach
180°F and be kept there for 30 minutes. * Fish flesh must be stored
in refrigerator. Use within one month.

<https://web.archive.org/web/20010215173956/
http://www.extension.umn.edu/distribution/nutrition/DJ1087.html>

Recipe by Barbecue Bible by Steven Raichlen

Recipe FROM: <https://web.archive.org/web/20170328104900/
http://recfoodcooking.org/sigs/Crash/Honey Smoked Salmon.html>

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