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Fenman

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  1. Fenman
    Hi Wade, only do the salmon when on offer & yes de-boned, sliced ready for friends & family. Chillies are My homegrown Scotch Bonnets & Patron which when ready grind up to flakes & jar
  2. Fenman
    Hi to everybody. Been hot/cold smoking for a good few years now but still learning all the time. Made a number of homemade smokers & trying to improve all the time. Mostly cold smoke salmon, hot smoked salmon but also tried cheese, hard boiled eggs, chillies, garlic & all sorts of game/ wildfowl. Looking to pick up some tips here & share my finding!
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