By Traeger Kitchen
Give smoked salmon a sweet twist and turn it into a hearty snack. With brown sugar and a few hours in the smoker, our jerky recipe will satisfy any savory craving.
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|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 Quart||room temperature water|
|1||(2-3 lb) wild-caught salmon fillet, skinned and pin bones removed, frozen|
In a large, nonreactive bowl, combine the room temperature water, kosher salt, curing salt (if using), brown sugar, and 1 cup of maple syrup. Stir with a long-handled spoon to dissolve the salts and sugar.
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 Quart room temperature water
With a sharp, serrated knife, slice the salmon lengthwise into 1/2-inch-thick slices. Cut each strip crosswise into 4 or 5-inch lengths.
1 (2-3 lb) wild-caught salmon fillet, skinned and pin bones removed, frozen
Add the salmon strips to the brine, weighing down with a plate or a bag of ice to make sure they are fully submerged. Cover the bowl with plastic wrap and refrigerate for 12 hours.
When ready to cook, set the Traeger temperature to 180°F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.
180 ˚F / 82 ˚C
Drain the salmon strips and discard the brine.
Arrange the salmon strips in a single layer directly on the grill grates. Close the lid and smoke until the jerky is dry, but not rock-hard, 5-6 hours. Halfway through the smoking time, mix the remaining cup of maple syrup with the warm water and brush the salmon strips on all sides with the mixture.
180 ˚F / 82 ˚C
While the jerky is still warm, transfer to a resealable bag and let rest for 1 hour at room temperature. Squeeze any air from the bag, then refrigerate the jerky until ready to eat, up to 4 weeks. Enjoy!
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