- 1 lb. salmon fillet (skin on)
- 1 C dark brown sugar
- 1C Kosher salt flakes
- 1/2 C maple syrup
- 1 tsp red pepper flakes (more if you like heat and none if you don’t!)
- Slice salmon horizontally into ½ “ thick slices.
- Mix sugar and kosher salt together.
- Cover the bottom of a flat bowl or Tupperware container large enough to hold half of the slices in a single row, with a thin layer of the sugar & salt mixture. Place a single layer of salmon strips on top of the salt/sugar mixture.
- Add another layer using the rest of the salmon strips and then completely cover the salmon with the remaining sugar/salt mixture. The idea here is to completely bury the salmon in the salt and sugar.
- Cover and refrigerate for at least 30 minutes but no longer 3 hours tops. The salmon will become too salty if it remains in the mixture for too long. I left mine for 1 hour and the end result was salty enough to preserve the salmon but not so much that the salty flavor overwhelmed.
- Rinse each strip of salmon quickly under cold water and pat dry.
- Arrange salmon strips on a wire rack and refrigerate uncovered for at least 4 hours or overnight. This allows the surface of the salmon strips to dry out and form a pellicle. The pellicle is a slightly hardened surface that will allow the smoke to adhere to the salmon strip once the smoking process begins.
- Mix the maple syrup and pepper flakes together, brush onto all sides of the salmon strips and lay the strips out on the grill.
- Close the lid and set the Intelligent Temperature Control (ITC) to 180 degrees F. Leave for one hour.
- Baste the salmon strips with the syrup, close the lid and turn the temperature up to 200 degrees F and continue to smoke the salmon for another hour.
- Baste the strips one last time and continue to smoke for 1 – 2 more hours. The longer smoking time will yield a drier salmon jerky.
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