Rum Soaked Salmon Recipe

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.