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akaShag

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Posts posted by akaShag

  3. SAUSAGE MAKING GOODIES

    in Miscellaneous

    Posted

    OK folks, I have been making sausages at home for years, and sometimes I get a bit over-enthusiastic buying supplies.  (Especially if I am strolling through a Canadian Tire or Princess Auto and see sausage making kits for pepperoni and that kind of thing.)  Here is a whole bunch of stuff that I have and that I will not be using, sold as a lot only.  All packages are unopened unless noted otherwise.

     

    SMOKE-A-JOE Beef jerky seasoning (no MSG) for 20 lb of meat

    SMOKEHOUSE All-Purpose Brine Mix for 15 lb of meat/fish for smoke cures

    ORIGINAL WILD WEST sausage making kit for Pepperoni (cure, seasonings and 23 mm collagen casings) for 20 lb of meat.  These casings produce “pepperette” diameter pepperoni sausages.

    HI MOUNTAIN “Snackin’ Sticks” kit to make 10 lb of pepperettes (cure, seasonings, and smokable collagen casings).  “Snackin’ Sticks” are like pepperettes.  (Note: the original package contained enough ingredients for 20 lb, and I used one package of cure, one package of seasonings and about one third of the casings.)

    HI MOUNTAIN “Home Sausage Making Kit” for Polish Sausage.  Ingredients (cure, seasonings, natural hog casings) for 15 lb of meat.  (Note:  the original package included enough ingredients for 30 lb, and I used one package of cure and one package of seasonings.  I used different (2” diameter) smokable casings for a fabulous batch of Smoked Elk Polish Sausage, so there are double the amount of casings still here)

    Two packages (454 grams each) of Dextrose, one package (454 grams) of Prague Powder (cure), and one package of natural hog casings (same as with the Polish Sausage kit)

    I have a picture but forget how to upload them here........

    There is close to a hundred bucks worth of goodies here, take it all for $50 plus postage.

     

    Doug

  4. Crazy water temps

    in General Discussion

    Posted

    On 5/31/2018 at 12:17 PM, DRIFTER_016 said:

    That happens here all the time.

    Last time I did a trip to the East Arm of Great Slave Lake the surface water temp on the first day was 39 degrees.

    After 2 days of calm and sun it was 70+ degrees.

    Only goes down a few inches that early in the season though.  ;)

    and the lakers will be in less than 12 FOW.......yeeehawww!

  10. Best $20 I spent, let the smoking begin

    in General Discussion

    Posted

    42 minutes ago, pics said:

    What kind of wood is the best for whitefish?.. I would think maple or apple/pear would be good rather than hickory but I haven't tried to smoke one yet.. 

    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

  12. Smoking Whitefish

    in General Discussion

    Posted · Edited by akaShag

    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.

  14. Best $20 I spent, let the smoking begin

    in General Discussion

    Posted

    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

  18. Going to Dog lake Missanabie

    in General Discussion

    Posted

    11 minutes ago, Fishinfool1978 said:

    Thanks Doug, New to forums.. PM is personal messages? Where would I find that? I imagine posting this will cause laughter to whom ever reads it so enjoy fellas

    Adam

    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

  20. Going to Dog lake Missanabie

    in General Discussion

    Posted

    5 hours ago, Fishinfool1978 said:

    Hi Doug, sorry thanks for the info, much appreciated! We have cabin 7. What week were you there? Any luck in Coreshack bay, Emily bay ? Did you try going East Bay 57 or in that area?

    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

  21. Late Spring

    in General Discussion

    Posted

    6 hours ago, grimsbylander said:

    I guess one cold spring totally debunks the global warming trends of 25 years. :clapping:

    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."

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