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.
While fermentation is technically a form of “processing,” it’s nothing like the modern techniques that are used to extrude, pasteurize, deconstruct, re-construct, strip down or otherwise adulterate natural ingredients.
Since my last post about renovating your June-bearing strawberry plants, I've gotten lots of questions from hesitant and curious gardeners about this practice. I answer them here and show you what it looks like just a few weeks later!