Sweet Smoked Salmon Jerky

Ingredients

Units of Measurement:

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Steps

• 1

  In a large nonreactive bowl, combine 2 quarts water, salt, curing salt (if using), brown sugar and 1 cup of the maple syrup. Stir with a long-handled spoon to dissolve the salts and sugar.

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  Ingredients

  • 2 Quart water

  • 3/4 Cup kosher salt

  • 1 Cup Morton Tender Quick Home Meat Cure, optional

  • 4 Cup dark brown sugar

  • 2 Cup maple syrup, divided

• 2

  With a sharp, serrated knife, slice the salmon into 1/2 inch thick slices with the short side parallel to you on the cutting board. In other words, make your cuts from the head end to the tail end. (This is considerably easier if the fish is frozen.) Cut each strip crosswise into 4 or 5 inch lengths.

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  Ingredients

  • 1 (2-3 lb) wild caught salmon fillet, skinned and pin bones removed

• 3

  Immerse the strips in the brine, weighing down with a plate or a bag of ice. Cover with plastic wrap and refrigerate for 12 hours.

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• 4

  When ready to cook, set Traeger temperature to 180°F and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

  

  Grill: 180 ˚F

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• 5

  Drain the salmon strips and discard the brine. Arrange the salmon strips in a single layer directly on the grill grate. Smoke for several hours (5 to 6), or until the jerky is dry but not rock-hard. You want it to yield when you bite into it. Halfway through the smoking time, mix the remaining cup of maple syrup with 1/4 cup of warm water and brush the salmon strips on all sides with the mixture.

  

  Grill: 180 ˚F

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• 6

  Transfer to a resealable bag while the jerky is still warm. Let the jerky rest for an hour at room temperature. Squeeze any air from the bag, and refrigerate the jerky. Enjoy!

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