akaShag

Did you dip those toes that are in the picture into the beans to give them some more flavour?

The short rods were basically all anybody used in open water for splake, whities, browns, bows, you name it up on Georgian Bay back in the 80s. Mind you, most were custom tied rods and slightly longer than your average ice rod. And yes, jigged vertically, most often with roe. It was my favourite fishing of the year!!! And that was when I was spending lots of days in the various rivers and streams chasing steelhead. As much as it was a blast to tie into a chromer on the long rods, it was just fabulous jigging the short rods for good numbers of often good sized fish.

My biggest whitie weighed 12.49 lb on a grocer store butcher scale. I had weighed it with my spring scale in the boat and it was showing about 14 pounds, which was close to Terry Frook's record of 14.6 as I recall, so we hauled up the anchor and drove to a grocery store to weigh in my "potential" Ontario record. Well, it was a full two pounds under the record.................and we did eat it.................and never even took a picture of it!

Good memories, and thanks Brian for that trip down memory lane!

Doug

Did you go for a dip in the lake when you were there?

Doug, did you see that smoked sturgeon I posted?

 

Youll have to try some when ya get here

Indeed I did Rick.

Yes I have eaten this before, it is good stuff.

Now if we catch a bunch of whitefish and if you have a smoker, we could can a batch of smoked whitefish, it is the BEST!!!

Doug

Everyones eating good tonight boys

Nope, just got back from a flying visit down to see my folks, and my wife was also away all weekend. She took a "COOKING CLASS" on Friday and brought home some of the stuff she cooked.

How about left-over curried fried rice? mmmmmmmmmmmmmmmmmmmmm how can I throw this into the compost without getting caught at it?????????

OIM I am going to get back onto the 401 and head the rig West, save me some perch!!!

Doug

Sounds perfect!

 

Just remember we still need to fish lol

Fishing first, canning later!

Jeebus spiel that looks fantastic!

 

Also, when doug visits I cant wait to can some bacon!

Deal.

You'll need a 5 kg box of premium bacon and a roll of parchment paper. Or for the size of your family, maybe we should do 1 litre jars, in which case you'll need more bacon! The 500ml jars will take about a pound each., so I bet we could fit the better part of a kilo into each big jar!

Doug

I really HATE stringers.

But I guess there is no room on the small boat for a cooler and ice............

NICE whities, I am jealous!

Doug

OK some time ago I promised to write up a "how to" for canning your own side bacon. Here goes.

First the recipe/instructions:

CANNED BACON

(February 2016)

Buy premium bacon to make this. A 5 kg/11 lb box is about right for a canner load. Lay the strips of bacon on aluminum foil, or parchment paper, on cookie sheets in a single layer. (Fist picture, below)

Clean-up is about the same for foil and for parchment paper, but the latter is wider and covers larger pans better. Cook the bacon in the oven at 375 for about 20 minutes per pan, until just about fully cooked but not crispy. (Second picture) Cooking bacon in the oven keeps the slices nice and flat.

Drain the slices of bacon on paper towel and allow to cool.

Take about 24” of parchment paper, cut off the top 2” or so, and lay strips side by side (some overlap is OK) to about the 21” mark or so. The strips should be about ½” shorter than a 500 ml Mason jar, so trim to length with a knife. (third picture) At this point, with the bacon laid out flat, you can brush it with maple syrup or other flavourings. Fold the parchment paper top and bottom over the bacon, (fourth picture) then roll it tightly towards the paper end. It should fit snugly into the (wide mouth!) Mason jar – if it is too tight remove a slice or two, if it is too loose add a slice or two. (Last picture)

Take the off-cuts and place them in a shallow jar like a salmon jar that will fit on top of the 500 ml jars in the canner. These pieces, NOT in parchment paper, will be used as bacon bits or whatever.

Process the jars at 10 lb pressure for 90 minutes. The jars should seal with no problems, and when cooled off there will be a bit of bacon fat in the bottom of the jars.

To use the bacon, open a jar and it can be eaten directly or warmed in the microwave for a few seconds and then eaten like regular cooked bacon. My first batch lasted just fine for over three years in my pantry. It’s DELICIOUS!

Now the pictures:

ENJOY!

Doug

So how come this is not a sticky yet?

Is there a magic number of posts to a thread so we don't have to go looking for it?

Just curious..................

Doug

 

Thanks Doug. The butcher wrap wasn't labeled and even the guy giving it me said he thought it was a steak.

I was unsure.

 

I am however sure I'd like more.

 

Best of luck in your quest.

Thanks!

Some folks would also call that a loin chop. Like many meat cuts there is more than one name for lots of stuff.

Next try for elk will be September in the Kootenays (in BC).

Doug

Elk Loin Steak from the look of it, and yes elk is absolutely my favourite game meat.

And shooting an elk is one of only two things on my "bucket list."

Doug

Hey there OIM, when did you change the picture on your handle? I am going WAYYYY out on a limb here but I am guessing that is not YOU in the picture!

Doug

I had numerous issues with this site until I finally, kicking and screaming, switched over to Mozilla Firefox as my browser. All of the issues went away.

And I have Windows 10 too.........

Doug

I am thinking, single siwash.............

Nice lakers guys!

Doug

 

Dang doug. That some nice chowder.

Yes sir it is, and you could stand up a spoon in it, nice and thick! Before I added about a cup of cream I was worried the chowder was going to stick to the bottom of my pot............

Darn, I forgot all about taking a photo, made up a seafood chowder today. Started with cut up side bacon and some butter, then diced onions and celery, potatoes and water to cover them. Then a LOT of perch fillets, a couple cans of baby clams, a bunch of shrimp and a can of my own canned BC Sockeye, and some cream, seasoned salt and fresh ground pepper.

I had three bowls for lunch!

But now it is all put into containers.............well it just looked like a seafood chowder anyways!

Doug

Tonight it was roast venison bottom round, a smallish roast, like half the bottom round off a medium sized deer. Took it out of the oven at 118 F, tented it with aluminum foil, and carved it at about 135, delicious!

I considered doing up OIMs recipe with thin-sliced meat and mozza on crusty bread, but wifey is not really a bread enthusiast, and I got home late. Maybe next time............

Doug

 

DOH!!! Forgot about it Doug and I was just down there last week.

Thanks for reminding me.

No worries Dave, you are BUSY with this amazing project!!!

Doug

This still an AWESOME project, with unbelievable progress being made. Well done Dave!

Doug

PS) Any luck on that licence plate?

http://www.beyondallergy.com/food-allergies/avocados-reactions.php

 

Cheers

VERY interesting indeed!

Avocado for you who like it, go for it. I'd just as soon eat bear snot.

And the fresh crappies were FABULOUS!!!! <<<<<burp>>>>>>

Oh was it ever! Can't wait to get some more....I need my own boat!

Thanks for the recipe. I see it included a whole whack of stuff I just do NOT eat, like avocado and cabbage, yeeeeeshhhh!!!!

Vegetables are what FOOD eats.

But tonight it will be fresh caught crappies! First feed this year and I am surely looking forward to it! They will not go into tortillas, in fact it might just be pan-fried crappies and a fresh salad to keep my wife happy.

Doug

and the recipe would be..........................????????????????

We were out on Thursday, drove all over the lake, not a bite. But the crappies have to turn on SOON!!!