START TRAEGERING WITH 0%* APR FINANCING - SHOP NOW
Due to Covid-19 Shipping May be Delayed - Learn Morex
Sweet Smoked Salmon Jerky

Traeger Kitchen


Sweet Smoked Salmon Jerky

Prep Time

12

Hours

Cook Time

6

Hours

Serves

6 - 8

People

Effort

difficulty
difficulty
difficulty
difficulty
difficulty

What's this?

Give a smoked salmon recipe a sweet twist & turn it into a hearty snack. With brown sugar and a few hours in the smoker, our jerky recipe will satisfy any savory cravings.

Ingredients

  • 2 Quart water

  • 3/4 Cup kosher salt

  • 1/4 Cup Morton Tender Quick Home Meat Cure

  • 4 Cup brown sugar

  • 1 Cup maple syrup

  • 3 Pound Wild Caught Salmon Fillet, skinned, pin bones removed

  • 1 Cup maple syrup

  • 1/4 Cup water

Steps

  • 1

    In a large nonreactive bowl, combine the 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.
  • 2

    With a sharp, serrated knife, slice the salmon into 1/2” 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.)
  • 3

    Cut each strip crosswise into 4” or 5” lengths.
  • 4

    Immerse the strips in the brine, weighting with a plate or a plastic bag of ice. Cover with plastic wrap and refrigerate for 12 hours.
  • 5

    When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes.
  • 6

    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.
  • 7

    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
  • 8

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