Fenman Posted December 17, 2020 Share Posted December 17, 2020 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! 3 Quote Link to comment Share on other sites More sharing options...
Wade Posted December 18, 2020 Share Posted December 18, 2020 Hi Eric and welcome to the forum You have some lovely looking salmon there. Do you catch it yourself or do you buy it in? It looks great vac packed on the gold card Do you slice it before you pack it? The hot smoked salmon steaks look delicious too. I do a version where I cold smoke the steaks and then cook them before eating them. An impressive batch of chillies. Do you smoke them for Chipotle? The home smoked and dried chillies cannot be beaten for flavour. Quote Link to comment Share on other sites More sharing options...
Fenman Posted December 18, 2020 Author Share Posted December 18, 2020 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 Quote Link to comment Share on other sites More sharing options...
Justin Posted December 21, 2020 Share Posted December 21, 2020 Nice cold smoking skills Quote Link to comment Share on other sites More sharing options...
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