Consigliere

Thanks for the info. Since I have th big blades definitely going to try them. Often run more than 5oz to run 3 ways and spoons to troll deep. Tackle industries MH musky rod handles up to 8pz no problem but it does get a bit tiring pulling it Towards the end of the day. Thinking I am going to try some 1 or 1/0 hooks with 40lb mono and see how that goes.

The big blades will fit but was looking to upsize hooks and line diameter to be a bit more robust to the toothy critters. Tried one with 6/0 octopus hooks I had around for some reason and it's pretty massive but come fall average size walleye is often over 28" and 9lbs.

Off the shelf harness (Berkeley flicker rigs) have been great multi species trolling lure for me running a 3 way rig. Caught lots of big walleye as well. Being the st Lawrence/Lake Ontario area I figured I would get some big blades (6 and 8 size) and tie some of my own to see if catch some bigger fish that way. Anyone have any experience or tips for tying rigs of that size? What size hooks especially?

Bleed the keepers as soon as you catch them by cutting their gills and you're fillets will be perfect white. Nice day crazy action.

Don't follow hockey. That is great. Just like the royals and mlb all star. Nhl needs to step up just like mlb and address online voting issue. Welcome to the Internet Nhl.

This is crazy. If you need office and surf the Internet get a chrome book for 150. Use google docs. By far the cheapest option for the most functionality. There is no comparison for the money. I have had Mac, good windows etc. Will buy chrome every time from now on.

Good work. Home made bacon is clearly much better. When you cook it the first thing you will notice is the meat Doesn't drop any water like store bought. It is definitely not any cheaper tho.

Did you fry a piece to check the salt? It will not go bad while bein salted. It is after.

Will be hitting open water on st Lawrence for but walleye or pike or lake trout

Presto 23qt from Amazon is what I have. It's gasketed which will fail but for the price difference I can buy lots of gaskets.

Just a note on the 5-7 day question. Cut a small piece off after 5 days and fry it and taste. If too salty then stop. If just right wash it. If not salty enough more time. That is the procedure. All cuts and brines will be different. Like cliff said the extra fridge time is only for smoking.

Shag I've seen a number of posts on pressure canning from you. I recently got one - any good sources of info and or recipes?

Curing with plain salt is not the same as pink salt which is also called cure 1. Look up the differences and make your own choices based on what you know on how you will eat the bacon and what your comfortable with. I ordered my pink salt from the Internet. It is not Himalayan salt. It is salt with a component of nitrate 7.5 % I think.

When served the bacon will need to be fully cooked to be safe if you are making it without pink salt. The nitrates will insure no health issues by eating it less than well done. There is more risk however much is hard to say. The nitrates being bad for you is debatable and all store bought bacon will use it.

Bought a few things there. Good experience. Can't remember about tax.

Check out start.ca. Amazing customer service and good pricing. Been with them for 2 years and do not have cable or phone. Stream and cell only.

Every year the last few have had the boat docked till Jan in the Larry then back in in April. This year looks good to be able to try to keep it in till Feb then back in in March. Hopefully not out at all. Soft water fishing in the winter is great.

Actually penalized under long in place legislation that you cannot be out of country 183 days. Just easy to track now. Sounds like a good plan to me.

Check out buck perry's book spoonplugging. Weather, light and water conditions and how the impact fishing and fish activity is explained in good detail. The best resource I have seen on the subject by a mile.

Tekota 300 is a really nice real for trolling walleye. It's pretty light and small but enough line capacity to run boards. Comes as counter or not.

A great book for those that would like to learn about cooks fundamentals get the book Twenty by Michael Ruhlman. Well written and very good at explaining why techniques and certain ingredients are used.

I've noticed some really bad chicken this summer. Only from discount type grocery stores. It is basically just flavourless meat with really nothing to do with it. Not sure what the issue is but expect it has been injected with really weak salt water which kills the flavour. I have found Costco to be the most consistent aside from a farm.

Sorry meant to actually reply. Salt water is how to brine. Basically the salt helps to hydrate the meat which is counter intuitive but works if you give it enough time. You vary the salt level based on how long you are brining. Also whatever extra flavours you add the salt will help them penetrate the meat. Lots of options. Herbs, citrus, stocks, wine, beer. etc. they are no rules just preferences.

Brining chicken makes a huge difference because of the way chicken is raised now. A free range grass fed ethically raised bird does not need to be brined because they actually have flavour.

Oh the joy of this forum.