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.
Meat first salted, then hung for four to six months. Prosciutto needs good airflow while it hangs, as well as moderate temperature and humidity. A garage, or a living room, or an office, or above your bed -- all good places.
Our daughter loves pate, but loves even more telling people it is cat food. People who hate liver without ever having tried it are the funniest people to offer “cat food.” Liver mousse, is so easy, nutrious and satisfying when prepared this way.