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Sweet Salmon Jerky
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.
Prep Time
30 Minutes
Cook Time
5 Hours
Pellets
Pecan
Ingredients
How many people are you serving?
6
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 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 |
Steps
1
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.
Ingredients
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
2
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.
Ingredients
1 (2-3 lb) wild-caught salmon fillet, skinned and pin bones removed, frozen
3
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.
4
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
Super Smoke
5
Drain the salmon strips and discard the brine.
6
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
Super Smoke
7
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!