akaShag

OK I have been away for a while. This happens a lot when I get distracted by things like long trips and hunting seasons. How come do we now have these dark colours on the site, that I can hardly read the words and stuff? No, this is NOT a complaint, I am HAPPY to be here, just wondering what, if anything, I can maybe do so I can read the posts better and not squint at the dark backgrounds. Doug

tagged for interest. Missed it the first time around, and I am always looking for a new spot!!! (This year it was Haida Gwaii....) Doug

BEAUTY squaretail! Around K-town we have MILLIMETRES of ice, hooray!!! But a couple cold nights will help this. And there are 19 days left in bow season, so maybe I am not quite ready to hit the hard water.......... Doug

Dave I would MUCH rather have your weather than this stupid HEAT we are still having here. Plus 21 C today in K-town, freakin' ridiculous. Doug

Hmmm. At MY camp, the shower is a galvanized pail with a cook pot for a dipper.............. Doug

"Many an hour's sweet happiness I spent in that neat little town." Used to fish there all the time in the 80s, and in fact wrote an article about fishing steelhead there with Michigan wigglers. I agree that spring run-off should flush the silt out to the lake, but the fall fishing might be tough....... Doug

I have not been here much of late and just saw this. Cliff, I am very sorry to hear of your loss, and pray that the Good Lord comforts you and carries you in your grief. Doug

AWESOME!!!!!!!!!!!!!!!

1. What Fisherman said. 2. In case you missed it, ALWAYS wear eye protection. 3.. Yes, ALWAYS Happy trails! Doug

I have had a number of dealings with Bushnell service over the years, and always positive. Most recently (last month) I asked if they could find a set of scope adjustment knob caps for an OLD Bausch & Lomb scope. Yes, indeed, and FREE! I have also had exceptional service from Burris, including stuff that was my fault, all repaired or replaced for FREE. The ONLY time I asked Leupold for a warranty repair it was turned down (and I know the guy at Korth!) Doug

It has been said many times before, but Dave, you are a MACHINE!!!!! And I wish you the best of luck getting everything major done before freeze-up. Still enjoying this thread........... Doug

Last time I was up there was the year of the massive fires. But by the time I left town I had cut down to smoking three spruce a day.............. I get tired just looking at the pictures of all that work!!!!! AWESOME!!! Doug

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

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

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

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

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

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.