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!