Brine:
¾ cup honey
10 allspice berries
2 bay leafs
½ cup sea salt
4 oz rum
15 peppercorns
10 cloves
¼ cup lime juice
1 quart water
6oz ALDER chips (do not use Cedar)
1 large salmon fillet (about 2lbs)
Marinate fillet in brine for 3 hours. Pat dry and air dry for ½ hour. Smoke as the directions of your smoker, but use the highest grill and temperature should be about 160. It will take about 1 ½ hours. Serve warm for greatest flavor, but chilled also works well.
Denny Buhlman
Sisters, OR