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      Title: Honey Smoked Salmon
 Categories: Salmon, Seafood
      Yield: 2 Lb
 
      2 lb Salmon
      4 c  Water; cold
    3/4 c  Honey
    1/2 c  Coarse salt; kosher or sea
      4    Lemon zest strips
     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 2 lb
  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.
  
  <https://web.archive.org/web/20010215173956/
  http://www.extension.umn.edu/distribution/nutrition/DJ1087.html>
  
  Recipe by Barbecue Bible by Steven Raichlen
  
  Recipe FROM: <https://web.archive.org/web/20170328104900/
  http://recfoodcooking.org/sigs/Crash/Honey Smoked Salmon.html>
 
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