Steps

• Step 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

• Step 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

• Step 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.

• Step 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

• Step 5

  Drain the salmon strips and discard the brine.

• Step 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.

  06:00

  180 ˚F / 82 ˚C

  Super Smoke

• Step 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!