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Well I can say that smoking the fish for about 1-2 hours depending on outside temps before canning is awesome. Salt brine only, no 20 different spices and flavours needed.

Well here it’s a full on inspection every 2 years I’m glad for it, wish Ontario would do it there are some serious serious pieces of junk on the road that never get looked at until they need to ….not cool!

Hi my name is Darrin Bond and I live in Riverwood Park on the Scugog River in Lindsay, I'm 44. I love fishing, playing hockey, cards, golf and most sports. I would like to meet up with others in the area that share similar interests.

You definitely want to add some kind of sugar to the brine...it helps form the "pellicle" when drying before the smoke, and caramelization (browning) during the smoke. Depending on what you're brining, maple or birch syrup or molasses can be nice additions too. One of my favourite ways to do salmon or trout is with maple syrup and rye whiskey in the brine, and then glazed with a half/half mixture of both while smoking..."Indian Candy"...which is probably not a politically correct term these days. I got a bottle of it "pre-blended" in my Christmas stocking...Maple syrup aged in whiskey casks. Looking forward to trying it out on my next batch...

Me too, but only brown sugar (dark or light), equal to the amount of salt in the brine. In my opinion it's all a brine really needs and for what it's worth I never use chlorinated water in my brine.

I do add sugar to the brine for this as well. Doug

You probably know this already, but just in case...........with wild turkey, goose and duck breasts you cut them WITH the grain (ie the long way), not against the grain. If you have three turkey breasts left, I suggest you slice one up and do it as teriyaki on the BBQ. This is always a hunt camp/fishing camp crowd pleaser. Strips about 1/8 inch thick, marinade for at least 12 hours, and BBQ no more than 2 minutes per side. Doug

My pleasure Doug. Funny you should mention cutting into strips because afterwards I thought to myself that's exactly what I should of done. The upside is I still have three more breasts in the freezer so next time that will be the plan.

Thanks for sharing! I have been thinking of doing something similar with the one wild turkey breast I still have left from the spring hunt. I do not have an air fryer, so that route is out. I am thinking of either doing it as strips, or possibly as a thin fillet like a schnitzel patty, then panko crumbs and pan-fry. My usual is to cut it into strips, marinade it in teriyaki marinade, and BBQ it for maybe two minutes a side. The result is delicious, but sometimes a person has to try something different! Doug

For years I never bought winter tires didn’t want them but I bought a truck that if I didn’t put at least 300 lbs of stuff in the box , it had no traction in the winter. I bought a set of winter tires because I had to try something, and it made a huge difference, I had them mounted on cheap steel rims Putting away my nice aluminum rims for the winter kept them in perfect condition and even more important the winter tires are cheaper then my summer tires So I only wear out my expensive tires for half a year meaning they last twice as long. So buying winter tires save me money in the long run and makes driving in the winter safer. Win win in my books

Check this guy out. He's a good friend of mine in Toronto who's been installing solar panels residentially (cottages too in the Kawarthas) for the past year or so. I think the prices are very reasonable but I really can't speak to whether this is the right fit or not for you. Check out the site or give him a call - you'll definitely get the straight goods from him. Just tell him M.O.B. sent you! http://www.goldwatersolar.com/