ChefSteps soaks the salmon in pastrami brine for 48 hours, then smokes it at a low temperature. The result is a smoky, savory salmon that flakes into bite-sized morsels, and has a slightly sweet bark. It's just the way salmon candy should be.
FSC Contributor Becky H shares her experiences of buying a half pig and butchering it herself with lots of pictures explain each cut. She also shares a detailed recipe of how to prepare and smoke a ham.