Sweet Salmon Jerky

In a large nonreactive bowl, combine 2 quarts of 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.

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.

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

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

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.

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!