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akaShag

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akaShag last won the day on June 8

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About akaShag

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  • Gender
    Male
  • Location
    Kingston, Ontario
  • Interests
    Fishing, hunting, shooting

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  1. One time I had to finish my elk summer sausages in the oven. My house smelled like a deli for a week!
  2. Roger that. My prague powder is also the white, not the pink. Interested to hear how your experiment works out! Doug
  3. and I told you how I do the canned moose? Cold pack, not hot pack, no broth, right? Doug
  4. Good for you and your lad! Did you get a pressure canner yet? 😉 Doug
  5. Never tried to make smoked picnic shoulder, so I can't help with that. I have some white curing salt here, and also some Prague Powder. Free to you for the price of postage... Doug
  6. Welcome back Rick! I think it was me that christened you M2B2 but OIM might be right, that he did. Too many years, too many beers..... Anywho, M2B3 it is good to hear from you again. Not long ago I was wondering what became of you. I just got back from a moose hunting trip to North Central Quebec, no moose in the larder for me this year. Guess you will have to come south with some moose and we will can it!😉 Doug
  7. They are not raisins, Brian. I would not eat a caper all by itself, but I really think they are excellent with smoked trout in particular. I have served that to dozens of people, who seem to have agreed. Give them another try, remember that TV ad from the 60s or 70s, "Try it, you'll like it..." Doug
  8. Capers. Like these: https://www.bonappetit.com/story/what-are-capers Smoked fish, cream cheese, and capers on a bagel, yum yum. I mix the smoked fish and cheese together, then stir in about a tbsp of capers and stir a bit more. Very toothsome. Doug
  9. I can practically hear my sphincter SCREAMING for mercy............?
  10. Interesting video. Where did they say they don't use nitrates? I did not catch that.......... Doug
  11. There's a hundred feet of stove pipe there, Dave!!!
  12. If you are going to do bacon (back bacon or side bacon) you need a curing salt. PERIOD. If you don't use a curing salt, you can have smoked pork loin (most delicious) or smoked pork belly (not my idea of a good time), but you won't have bacon. As for chips, for bacon I use hickory. Doug
  13. I have been off-line mostly for the last few weeks. Back to Brian, I generally use apple chips for smoking pork. And I often marinate the pork in apple juice, garlic, and maple syrup before smoking. Smoked roast pork loin is FABULOUS. Doug
  14. Yes, very close to Perth, between Rideau Ferry and Perth. Don't recall if they have electrical sites.
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