akaShag

I did not know this either. This thread is adding to my knowledge! First about licencing the boat for ten years and now this about a compass. Maybe some of us old farts that have been doing this stuff "FOREVER" need to make sure we do know what we are talking about! ? Doug

I thought you were referring to the PCOC: From the Government of Canada website Proof of Competency for Recreational Boaters: Replacing your Pleasure Craft Operator Card (PCOC) A PCOC is issued to a person for life. If the PCOC is lost or destroyed, the individual can request a replacement from the accredited course provider that issued the card. Course providers charge a fee for this service. If the course provider is unknown or no longer exists, the person should contact the Transport Canada Boating Safety Infoline at 1-800-267-6687 or e-mail to: [email protected]. The agent will check the individual's name against a national database of PCOC holders and then provide instructions on how to get a new card. This having been said, one of my hunting and fishing buddies was in his boat near shore on the St Lawrence, was hailed to come to shore by an OPP officer and did so, thinking there must be some issue. The officer checked him for everything including his fishing licence and PCOC. He had recorded his PCOC on his cell phone but could not find it in the phone's memory. He also received a hefty fine. The OPP officer told my buddy that there was "zero tolerance" for any infractions." So the take-away from all of this is know the regs and follow them. And no, there is no expiry date on your PCOC. But (EDIT HERE) I see that pleasure craft licences issued after 2010 are valid for only ten years> Doug

Brian, those chunks look pretty pale in the photos. I would have thought they would be darker? How was the texture? Was it kind of "damp" like not nicely moist but like under-cooker lake trout "damp." I am thinking maybe more time in the smoker (without chips smoking) might improve your results? Doug

That last picture looks kind of like a dish my wife ate in Paris about forty years ago....

I ALWAYS use a wet brine with fish, except for when I make Indian Candy. 12 hours absolute minimum, 24 about right, 36 is going long but I have done it. I NEVER rinse the brine off the fillets and I NEVER pat them dry. I put the fillets (usually, chunks of fillets), skin side down, on the smoker racks that I sprayed first with Pam I was just typing away and a bunch of what I was typing disappeared, what the hell??????? As I was saying, the racks are laid out on newspaper to catch the drips. Leave them to air dry at room temperature, (Pellicle forms in about an hour.) then into the smoker. Don't think I ever put apple juice in a fish brine but it should work just fine. You did not need that much sugar, and if you also added syrup they are going to be some sweet fish. The "standard" brine for fish is a gallon of cold water, a cup of sugar, and a cup of salt. I generally, but not always, add soya sauce, garlic and lemon juice. Brian, you have my e-addy if ever you have a question about smoking with the Luhr-Jensen smoker............ Doug

Some guy left a floating marker out there.............?

Looks very good, Brian!

You learn well, Grasshopper! ? If you want jerky consistency, you might want to drop the oven to 200 and leave the door open a crack at the top

You will almost certainly need to finish them in the oven. I suggest no more than three pans of wood chips...........and good luck! Doug

This afternoon's snack was venison mennonite sausage patties, yum yum!

You are not alone, sir, in that opinion. In fact I am pretty sure that was what OIM was hinting at............

Sorry for the hijacks, guys...........? ................how about those silver-sided spring kings EH!!!!?

That, and the methane after he made that five fire alarm chili...........

Pumped it up, did you?

absolutely AWESOME!!! I miss that too......................

There was a restaurant in Halifax (might still be there) called Five Fisherman, or a similar name. They had a mussels bar, all you can eat mussels if you ordered any entree. I believe they may have lost money on me...........<<<<BURP>>>>>?

Or chop some TOFU into it! Or add cooked textured vegetable protein!!! (Can you tell I am not a fan of feta cheese?)?

and whereabouts are you? Doug

Yesterday I was fishing for perch on ten inches of pretty good ice, but left when the wind hit about 50 kph. This morning that ice is GONE.

How does this happen? The two most common elements in the universe are hydrogen and stupidity. Hydrogen was not involved...........

Genz Worm Jigs........ 10 thousand perch and counting................since some time in the 90s, and including Cook's Bay. Tip it with a perch eye.

tarpon?

We used to SPEAR suckers in the spring and feed them to the pigs........but that was a long time ago.................and man, was it fun! (Alcohol may have been involved.) ?

Welcome back, bud. It is said that time heals all wounds, which is not true, but a bit of rear-view mirror reflective is a good thing. Doug