Étapes

• Step 1

  In a large bowl, combine all ingredients for the cure.

  Ingrédients

  • 2 Cup gin

  • 1 Cup cassonade foncée

  • 1/2 Cup sel cachère

  • 1 Cup maple syrup

  • 1 Tablespoon poivre noir

• Step 2

  Cut the salmon into 2 ounce pieces and place in the cure.

  Ingrédients

  • 3 Pound salmon

• Step 3

  Cover and refrigerate overnight.

• Step 4

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

  180 ˚F / 82 ˚C

• Step 5

  Spray foil with vegetable oil. Place salmon on foil and sprinkle with additional brown sugar.

  Ingrédients

  • As Needed huile végétale

  • As Needed cassonade foncée

• Step 6

  Place foil directly on the grill grate. Close the lid and smoke the salmon for 3 to 4 hours or until fully cooked.

  04:00

  180 ˚F / 82 ˚C

• Step 7

  Serve hot or chilled. Enjoy!