Rum Boat Smoked Salmon
Rum Boat Smoked Salmon
Author: Bob Dyer Bellingham, WA
Ingredients
- The Rum Boat recipe is easy.
- The boat helps keep the salmon moist during the smoking process allowing the natural
- flavors to come out with a slightly smoky taste.
- Makens:
- 4 Large wild salmon fillets cut into hand size chucks.
- Real maple syrup.
- Real dark rum.
- 2 Tbsp. Extra Virgin olive oil
- 3 Cups pickling salt.
- 5 Quarts water.
- 1 Teaspoon coarse ground black pepper.
- 1 Lemon or lime for garnishes.
- Quick Brine:
- Rinse the salmon in cold water and gently pat dry with paper towels.
- In a non-metallic container add 1 cup pickling salt to 5 quarts lukewarm water.
- Stir solution until salt has completely dissolved.
- Position salmon, skin side up in brine for 20-30 minutes depending on thickness.
- After 20 minutes or so, gently remove salmon from brine and lightly rinse both sides with cold water to remove all traces of salt.
- Place salmon on wire drying racks and gently pat dry with paper towels.
- Arrange racks in refrigerator to air-dry overnight.
- You want to create pellicle is somewhat dry to the touch.
Instructions
- Rum Boats:
- Make aluminum foil boats to fit around the salmon with roughly ½-inch sides.
- Coat the inside of your boats with dark rum and virgin olive.
- Lay salmon (skin side down) in aluminum foil boats.
- Brush on heavy coat of real maple syrup along with a dusting of coarse ground black pepper and allow air-drying 15-20 minutes.
- Boats are ready for smoking.
- Smoking Boats:
- Prepare your smoker according to manufacturer's directions.
- I like to use green alder or apple wood in my electric smoker.
- I'll try slowly raising the temperature for about 4-5 hours
- until an internal meat thermometer registers 140-150° for the last 30 minutes.
- Remove salmon from smoker to cool and allow the flavors to meld together.
- Always refrigerate until ready to serve.
- Remember salmon continues to cook after it is removed.
- You don't want an overcooked (squeaky cheese) dried out tasting salmon.
- Garnishes:
- Use you imagination!! Cut lemon or lime wedges.
- Add more real syrup or rum. Rub on fresh herbs and spices.
- Creamy Dill Dip:
- /2 cup each real mayonnaise
- and plain yogurt with 2 tablespoons dry dill
- and 3 tablespoons lemon juice with a dash of coarse ground black pepper.
- Creamy Curry Dip:
- /2 cup each real mayonnaise
- and plain yogurt with ¼ tablespoons dry curry powder
- and 3 tablespoons lemon juice with a dash of coarse ground black pepper.
- Enjoy!