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Mix the salt and brown sugar together. Find a lidded container large enough to hold the salmon.
In the container, lay down a layer of the salt and sugar mixture about 1/4 inch deep. Put a layer of salmon down on this, skin side up. Cover the salmon with more of the salt and sugar mixture.
If you need a second layer of salmon, make sure the layer of salt and sugar between them is thick enough so that the pieces of salmon are not touching. Bury the salmon in salt and sugar. Cover and let cure in the fridge for 1 hour.
Remove the salmon from the cure and briefly rinse the fish under cold water. Pat dry with a paper towel and set the salmon on a drying rack skin side down. Let it dry on the counter for 2 hours.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 180 degrees F and preheat, lid closed, for 5 minutes.
Place salmon strips on grill grate and cook for at least 4 hours and up to 8 hours if you want your salmon candy harder and smokier.
Every 90 minutes to 2 hours, paint the salmon with the maple syrup.
After 4 hours, remove it to drying racks and paint it one last time with the maple syrup.
Allow to cool to room temperature before storing. Salmon candy will last a week in the fridge, longer if vacuum sealed and indefinitely if vacuum sealed and frozen. Enjoy!