Signature Dish of Crash

Honey Smoked Salmon

Honey Cure Recipe by Steven Raichlen Barbecue Bible! Sauces, Rubs and Marinades

4 cups cold water
3/4 cup honey
1/2 cup coarse salt -- kosher or sea
4 strips lemon zest
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 two pounds of 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.

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