akaShag

"Bet you can't eat just one!"

Fabulous!!! I am envious..................

My personal favourite is hickory. After that, cherry. I have not tried maple with fish but the thought does not appeal to me. Never tried pear, but probably at some point I did try apple.......... Doug

i really miss fishing for whities! There are few around these parts, and no consistent action for them. Seven for seven in two hours is AWESOME! Doug

About a gallon of cold water, about a cup of salt, about a cup of sugar (white or brown), mix well. Put the fillets in the brine skin side UP, and into the fridge for at least 12 hours, but no more than 24. Take the fillets out of the brine, lay them to dry on paper towel or clean newspaper, for about an hour. Hit your smoker grills with some PAM or other non-stick spray, lay the fillets skin side down, and smoke for a couple pans of smoke. Whitie fillets a half-inch thick will need about four hours in MY smoker, yours may vary. You can add endless extras to your brine (lemon juice, soya sauce, garlic,,,) and you can also dust the fillets with sugar/spices before they go into the smoker. Doug PS) Some folks RINSE their fillets after they take them out of the brine. I don't.

and yes you can do back bacon in your Luhr Jensen smoker. It's FABULOUS.

I have used Luhr Jensen smokers for about 35 years, first a Little Chief, then another Little Chief, and for the last 20 years or so, a Big Chief. GREAT smokers! The element it comes with is just fine for smoking, in my view, and yes you definitely want to cover it with something (cardboard box is good) for windy and cold weather, it keeps the smoke in and the temperature up. ABSOLUTELY leave the skin on fish for smoking. One pan of smoke is not enough, in my experience, for fish of any type. Hickory is by far my favourite, and two to three pans of smoke. To get dryer smoked fish, leave it in the smoker longer. You can still use a wet brine, take the fillets out and put them on paper towels or clean newspaper to air dry for about an hour to allow them to form a "pellicle" which is a kind of tacky surface to which the smoke sticks better. Whitefish in my view take smoke better than any other fish. If you get LOTS of them (I know Simcoe only has a small limit, but elsewhere you can keep more), then put the fillets into the smoker (after brining) for two pans of smoke, then pressure can them. AWESOME. Doug

as others have said, paracord is not a good idea except in an emergency. The "REAL THING" has 550 pound breaking strength, but the sheath around the nylon fibres is apt to separate. I think this is one of those areas where the OEM part is a good idea......... Doug

I was here for the BIG ice storm of 1998 and it was a doozy. I hear the forecasters are saying this one could be on that same magnitude. That would NOT be good................. Doug

Warmer today in Yellowknife than down here in the Banana Belt!!! Doug

Adam, go to this page and look at the top. If yours is set up like mine (and I think it can be customized), your name will be in the upper right corner. To the left of that is an envelope icon - click on that and it should take you to your pm's. (private messages) SOMEWHERE you can set your board preferences, and ask for an e-mail notification for private messages. If you get that e-mail, you can then just click on the highlighted text, which will take you to the most recently received private message. HTH Doug

FF1978 check your pm's. Doug

I do not recall the names of any of the bays. I had a rental boat from the lodge and did not venture more than maybe eight kilometres from the dock, and mostly less than that. It was the first week of August. Doug

Heck, yes! But if you believe that stuff, you probably also believe that the world is ROUND, and that the moon landings REALLY happened! As Sir John A MacDonald wrote: "It is a grate pitye that the Internette hath caused so maney citizenes to believe in straynge tayles."

But it's global WARMING...........

GLOBAL WARMING.

Thanks! So canola, not EVO, kind of thing?

tagged for interest.......... ........And a trip down Memory Lane, thanks folks. Doug

tagged for interest. I just expanded my vocabulary by about twenty terms and have no idea what any of them mean. And I am older than Old Ironmaker so I claim "senior moments" Doug

1. I suggest you bring your bait with you. The worms they had for sale in 2016 were mush. 2. Take a GPS with you and the minute you are at the lodge dock, create a waypoint and NAME IT. That lake has a lot of back bays that all look about the same and I got turned around twice out evening fishing. In both cases my GPS saved me a night out lost in the dark. 3. If you use their boats, they have fish finders that are reasonably good, and you will need to eliminate unproductive water. The walleye were in less than 12 feet pretty consistently when I was there, and most of the lake is deeper than that. The map they provide is a good starting point, and you should be able to get a handle on what depth is productive when YOU are there. 4. I never did figure out the lake trout, which were suspended in good numbers. A manual downrigger would have been a good idea to bring along. 5. Avoid the cabin above the dock and to the left as you look at the lodge. (Cabin #6) The stove in that one could hardly boil water, and it was a DISASTER for trying to fry fish. Even with all the windows open it is dark and dreary as well. 6. There is a bay to your left as you head away from the dock. Fish the left shore of that bay for walleye in good numbers (but not much for size) 7. Don't cheap out on rain gear. That lake whips up BIG and chances are good that you are going to get wet at least once. 8. There is one funny turn up there on your way to the launch at Missinabie. I forget exactly where it was, but the highway numbers are tricky, probably 651. If memory serves me, the sign pointed one way but the road went another. Good luck! Doug

This sounds delicious, but I am betting it takes a few tries to get it right. How do you keep the liver from getting over-cooked, but enough heat to melt the cheese? And what are you using for oil? Like bigugli says, that one I gotta try...........

667.

DEER liver!!! But NOT on the day the deer was shot. If you eat a liver on the day the deer was shot, you are guaranteed to have the runs. Don't ask me why, I do not know. But many people have said the same thing, their experience with TODAY's deer liver, ended up badly. So now we shoot the deer today, slice it VERY thinly, put it in milk overnight then cook it tomorrow for brunch. MY OH MY!!!!!!!!! Doug

If you use firearms for hunting, target shooting, and competition, why on earth would you surrender them to the government? This makes no sense whatsoever. And has already been stated, the likelihood in Canada is very remote of a person being confronted in their home by an intruder with a firearm. In MOST areas.

yep, YUM and what a fabulous presentation!!!!