HONEY-CURED SMOKED SALMON
Submitted by: G E McIntyre

Ingredients:
1 quart water
1/2 cup salt
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 brining liquid. Allow fish to brine for 2 hours.
Rinse the salmon in fresh water and pat dry with papertowels. 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 160 degrees farenheit

Cover salmon in brine (3/4 cup pickling salt to 1/2 gallon water). Refrigerate 24 hours; drain. Cover salmon with white vinegar for 24; drain again. In large mixing bowl, combine allspice, mustard seed, sugar, ginger and vinegar; mix until well blended. Stir into stockpot; simmer mixture until sugar melts. Cool and add wine. Put drained fish in jars and alternate a layer of fish, white onion and lemon slices. Pour pickling mixture over fish. Refrigerate 10 days.