akaShag

I agree. But I'll go up to 27" ish

a two pound pike is not worth the trouble. a 27 inch pike IS worth the trouble.

a two pound bass is delicious.

Doug

Roof looks great! Your landing looks about 6" short though. If you had cut closed stringers it would have worked better. Stairs can be tricky, but they are a favourite of mine to build.

 

S.

When you go up there to give him a hand please let me know. I can come along to supervise and catch fish to feed us all..............

When this mansion is finally finished, I hope you will enjoy many a happy day up there RELAXING, instead of WORKING! It is looking fabulous!

Doug

Raw Moose muscle put into jars and boiled doesn't sound too appetizing. I have to ask what does it taste like? I know you think it's good but what can you compare it to?

Yes it is pretty darned good.

If you took raw salmon and ate it, you might not prefer the taste and texture. But if you had some CANNED salmon, you might think that is pretty good stuff.

Same idea exactly. Canned moose, deer, goose, etc is delicious.

Doug

ill do a few different ways and see what works better.....

I will be interested to hear how it goes with liquid. As a very general rule of thumb, raw meat goes into the jars without liquid, and cooked meat goes into the jars with liquid, and HOT.

But "everybody" says you cannot pressure can thickened soups, and I have successfully canned split pea soup several times, and that is pretty thick stuff............

Doug

i hear 1/3 cup of liquid is a good thing,prevents jars from breaking,seals better

I have not added liquid to moose, deer, goose, duck, all of which go into the jars raw.

Doug

ive been watchingmoose bottling on youtube all evening.....im a chef though so im sure ill do fine....

 

ill add pork fat,,maybe ill make a red wine/beef stock for the liquid,sautee onion,garlic and fresh thyme....

If you are going to can RAW moose, I suggest you not add liquid of any kind. A bit of onion, garlic, salt pork, whatever, is fine, but don't add liquid. When it is pressure canned, the moose makes its own "gravy." If you are going to can cooked moose, yes you will need some stock, and you should start with a hot pack.

Doug

has anyone ever done bottled moose?i had it last year and it was incredible right out of the jar!

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 don't have heat yet sooooooo..............................

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.............

you never know...I squatted on Big Island on Balsam Lake once before and regularly had cows walk through our "campsite". We released all cows

good one!

fish are gross....what you need are a few big honking steaks and a pile of chicken wings...now that is eating!

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

What event would that be? I may be off to the trailer if the weather holds from drowning me, this whole summer has been like water torture.

handover at the school

i vote manitou for the most fertile

 

pretty sure hes had 4 babies since this thread started

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

Not going into any details, but I know a person who does WETT certifications on a regular basis and some of the horror stories he has told me would make a clowns shoes curl. Rusted out stove pipes, clay chimney liners disintegrated, cracked fireboxes, improper clearances such as stove pipes virtually touching trusses or wall studs, you name it, he's seen it and people curse him when he won't sign off.

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.............

Phil was the forward

Got it.

Phorward Phil

Simon lives there?

 

Lol for a $1000, what is Ken dryden?

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...........

Weberswoodstoves.com

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