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I use a plain old normark..

Good to see the smallmouth eating again, she was a little lean a few weeks back. I’ve been out of province for a few weeks so I’m geared up to get football season fired up when I return!

https://www.windy.com/?44.355,-79.689,5 Very accurate

$75 to launch and park? LOL that's worse then Simcoe.

Check your pm.

These will be great for ice fishing and the river . Can not wait to try them out.

I just don't understand how a government can mandate travellers to travel with an electronic device in order to enter Canada. Next thing will be implanted chips in the head.

Because Americans were prohibited from crossing the border die to the Vid we were offered the American plan at par. As great as the service was at the lodge. If I do make it out there again I'd hit another lodge that offers housekeeping only due to the fact you can come and go as you please to maximize time on the water.

Dr Pepper Jalapeno smoked jerky, took it off the internet, some call to heat up the ingredients but I did not, marinated in the fridge for 48hrs. I also did not dry ea strip of meat off, right from the marinade onto the jerky racks and into the smoker. 3hrs tops, I start taking pcs off as they are done. Ingredients 1 2-3 pound beef eye of round roast thin sliced against the grain For the marinade: 2 cups Dr. Pepper 2 jalapenos sliced 1 Tablespoon Worcestershire sauce 2 Tablespoons kosher salt 2 teaspoons black pepper 1 teaspoon garlic powder 1 teaspoon onion powder Instructions In a medium saucepan, combine all of the ingredients for the marinade. Bring to a boil and reduce the heat to a simmer for 10-15 minutes or until the mixture has reduced by half. You should have just over a cup of marinade. Chill the marinade completely. Transfer the sliced beef to a gallon sized zip top bag and pour in the marinade. Massage the marinade into the meat and refrigerate for 8-12 hours, or overnight. Preheat your smoker or oven to approximately 170 degrees. Remove the meat from the marinade and dry each strip thoroughly by laying on paper towels. Transfer the strips to the grill grate, jerky rack, or cooling rack and smoke/cook for 2-3 hours (depending on the thickness of your slices, some thicker pieces can take 4-5 hours). Check often after the first hour to be sure your jerky is drying evenly. You are looking for jerky that is firm and still slightly pliable, but not soft. If you bend your jerky and it breaks, you've cooked it a little too long. Place the finished jerky in a gallon zip top bag while it is still warm. Don't seal closed all the way. The jerky will steam in the bag slightly and this step will make the jerky moist. The jerky will last 3-4 days on the counter or 2 weeks in the fridge.