Smoked Salmon

• 1 salmon fillet (~2 pounds)
• 1 cup dark rum
• 1 cup firmly packed brown sugar
• 1/2 cup coarse salt
• 1 tablespoon black pepper
• 4 cups wood chips(alder, cherry, or apple), soaked for 1 hour then drained - hickory and mesquite are too strong for salmon

1. Skin the salmon and remove any bones.
2. rinse under cold running water and dry with paper towels.
3. place in baking dish just large enough to hold it and pour rum over.
4. let marinate for 15 minutes
5. drain and dry with paper towels
6. wipe out dish
7. Cure:
8. combine brown sugar, salt and pepper in mixing bowl, mix well
9. spread 1/3 over bottom of baking dish
10. lay salmon on top, skinned side down
11. sprinkle remaining cure on top, patting into fish
12. cover with plastic wrap and cure in refrigerator for 4 hours
13. set up grill for direct grilling, place a drip pan in the center and heat to medium high
14. rinse cure off salmon and dry with paper towels
15. when ready to cook toss 2 cups wood chips on coals
16. oil the grill grate, place the salmon in the center over the drip pan
17. toss remaining wood chips on coals
18. smoke until cooked through, about 20 minutes
19. transfer to a rack to cool
20. when cool wrap in aluminum foil and refrigerate until cold.
21. alternatively the book says you can smoke it in the smoker for 1.5 to 2 hours @ 225 degrees

salmon fillet, dark rum, brown sugar, coarse salt, black pepper, wood chipsalder

Taken from www.epicurious.com/recipes/member/views/smoked-salmon-50133278 (may not work)