akaShag

Yes indeed. No magic to it, as long as you can get good quality moose meat and you know how to pressure can................. Cut whole muscle meat into chunks, maybe 1" cubed, but size is not important. Season with spices you like (I use seasoning salt, garlic, and onion), put into jars (you know how, right?) and process for 90 minutes at ten pounds pressure. If you need DETAILED instructions, please send me a pm. Doug

I can pack heat..............

FABULOUS!!!!! I am bringing smoked steelhead for a house-warming gift.......... So when exactly is the house-warming party??? Doug

That's not his SHIRT.............

good one!

And I imagine the OP is going to find a couple steers and a dozen chickens on the island. And of course he will have permission to kill the steers and chickens. And he will have the equipment and walk-in coolers to deal with the carcasses. or he might just catch his dinner and enjoy a meal or two of "gross" fish.

I am an unrepentant eater of fish. Yes I release fish, but yes I keep fish to EAT. Largemouth bass are DELICIOUS and I have eaten many hundreds of them over the years, from dozens of lakes. I used to go every year to a cottage on Desert Lake north of Kingston, and we would have a community fish fry of all the cottagers, 25 to 30 people, and we would do fish and chips in a propane deep fryer. And "EVERYBODY" loved the largemouth bass. I suggest keeping smaller fish, two pounds or less, since they will be the tastiest. You could batter them, but then what you are tasting is pretty much batter. A better choice, in my view, is to take the skinned fillets, shake them in Fish Crisp, and pan fry them in hot vegetable oil. They are cooked when you can insert a fork easily into the thickest part of the fillet. Drain on paper towels, and enjoy! As for the grubs, just remove them with the tip of your filleting knife. They won't hurt you even if you eat some - you will never notice them in a cooked fillet. If you also catch crappies, they are even better eating. Cook them the same way. That "mud line" to which reference is made has stayed in all of my bass fillets, with no noticeable effect on taste. But all of the above comes with one caveat: if it is stinking HOT, and the water is WARM, take any fish you plan to eat, kill it immediately, and get it onto ice. Under no circumstance should you drag fish along in warm water on a stringer - that will surely cause your otherwise tasty treat to be less palatable and less firm. And don't feel guilty about keeping some fish for a meal or two!!! Doug the evil eater of fish

handover at the school

That one made me guffaw right out loud............

Kind of sounds like Green Canoe Camp, eh? Big George and I will be in your area on Thursday, overnight for the event on Friday.

I nominate Phil Esposito as OFC's Hockey Forward of the year.............

Got it. Phorward Phil

That would be one of Team Canada 1972's goalies, who if memory serves me, played the last game against the Russkies. The goalie Esposito as opposed to the center Esposito was the other goalie, right? One Tony, one Phil, who remembers which was what...........

I am sure they make nice stoves. But it is a FINDLAY OVAL that is being given to me.

This is hilarious................a friend has offered to GIVE me a Findlay Oval cook stove and I figure I will build a "summer kitchen" away from the main camp. This because I am fairly sure that the stove is not certified, and the installation could therefore not be WETT certified. So i asked my insurance company how far away such a structure would nee to be, and they said they figured a Findlay Oval "COULD" be certified. So I did a Google search, and guess what thread I found!!!! Doug

OK we need a beard AND a hat?

I want to play too. How about one for Best Beard?

I think the OP is getting a lot of good advice here............. The absolute top asset of any lodge is its reputation, which will include a strong percentage of repeat clients year after year. Starting out without the reputation, and obviously without clients, let alone repeat clients, would be a very tough slog. If a person really wants to get into this business, they should buy out an existing lodge. Figure out WHERE you want to live, see who the top lodges are, and buy one of them. The best way to make a small fortune out of the lodge business is to start with a large fortune. Doug

awesome report, Chris! Looks like a fabulous trip! Doug

For a different treat, use a smoked pork loin to start with. Marinate in apple juice, garlic, brown sugar (or maple syrup) and seasoned salt, in a plastic bag overnight in the fridge, then smoke LIGHTLY (one pan of smoke). Smoked pork loin is fabulous, done in the oven and then served with smoked pork gravy!!!!! And I had not thought of stuffing one until I saw this - I have done the stuffed pork loin before, but never with a smoked roast. I am thinking this experiment is going to happen quite soon. Doug

I don't know about WMU 82, up the Bruce, but around here the best time to get frogs is on a rainy night back of Verona, there are hundreds of them on the road. Some are not so thick any more, but the ones that only got run over once are still pretty good. Best frog legs I ever ate were in Algonquin Park around 1982, caught them with my hands. Second best were frozen frog legs I bought in a grocery store in Westport Ontario and I believe they were a product of Vietnam. Like these ones: https://www.wagjag.com/deal/toronto/30-off-frogs-legs But anyways, having eaten a lot of frog legs from frogs I personally caught, I can say with 100% conviction that it is a heck of a lot easier (and cheaper) to buy the frozen product. JMOYMV and BTW Huck, being an ignorant prick on here is not a good way to make friends and influence people. Just sayin'

Bud, there are four full racks of ribs going onto the Q. Even with rationing, that is going to kill my second last bottle. I had a spit left in my THIRD last bottle, added some Italian dressing and some wine, swished it around, and put it on some BBQ burgers tonight. So yes I am down to my last pair............... Doug

I LOVE ribs!!!! They are on the menu for my Summer Solstice BBQ here at the house on (of course) 21 June. And I am going to sacrifice one of my last bottles of Iron Arse BBQ sauce to make them extra special!!!! Doug

mmmmmmmmmmmmmmmmmmmmmmmmmmmmm

Yep! So much to do, so little time.............