Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
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.
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