LOCATION: Recipes >> Outdoor Cooking >> Rum Salmon
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Rum Salmon
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Rum Soaked Salmon
2 lb salmon fillet
1 cup packed brown sugar
1/2 cup coarse salt
1 tablespoon black pepper
1 cup of dark rum
Using a sharp knife, remove the skin from the salmon. Using a
needle nose, remove any bones.
Soak it in the rum for 15 minutes. Drain and pat dry with a paper
towel.
Mix the rest of the ingredients together - this is the cure.
Using a shallow pan, completely bury the fillet in the cure mixture.
Let it sit in the fridge for 4 hours (a lot of the juice will be
extracted by the cure).
Rinse off the cure with cold water and pat dry.
Smoke it at 200-225 for 1.5 to 2 hours or until it's done.
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