akaShag

Rick, any muscle meat is fine. You want it lean, ie no fat, and you don't want much gristle so the shanks would not be very good. Any non-gristle stew meat would be just fine. And for your crew you'd want to can it in one litre jars, seven at a time. When you get your moose meat we can chat over the phone about spices etc etc. Doug

Rick, a standard canner load would be nine jars the size of the one I gave you, and that would take about fifteen pounds of boneless fatless moose. If you have a gas stove or an older model, but NOT a ceramic top stove, you could up-size to a double canner. The weight of a double is too much for a glass or ceramic top stove. Doug

Yes indeed and did I already tell you the smoked sturgeon was delicious!!!! When you get that moose meat this fall I will talk you through the canning. Doug

backatcha, Rick! It was really nice to put a face to a name and shoot the breeze, And yes we had some of the smoked sturgeon last evening for an appetizer, it is DELICIOUS!!!!! Sorry we did not get a chance to do some cooking and FISHING,,,,,,,,,,,,, next time! Doug

Three man lift.............

Metal roofing is pretty darned heavy, will you need to barge it in, or wait until next year's ice road? Or ????????? I said it before and I say it again, AWESOME!!!!!!! Doug

If that thing had been roped on, it probably would have come back around and smacked him in the head................. ...............but when I had smaller outboards, for sure, I used to have them securely attached to the boat with a strong cable and locking padlock - against loss and theft both. Of course, well-prepared thieves just bring heavy-duty bolt cutters.

Now THAT would ruin your day...........

There are no flies or bugs up there anyways.............

Next for a set of firefighter turnout gear, helmet, oxygen rig...............

double tap

Pray for northwest winds and heavy rain...............I watched the fires popping up every day around Great Slave Lake when we were there a few summers back. You would go past a bay and everything was normal, return an hour or two later and the whole hillside would be on fire, it was absolutely apocalyptic. Good luck, Dave! Doug

You gonna have a square dance there for 16 people?????????????? "Take your partner, dosy doe........."

scuro2, you are giving sage advice. And as Bunk now knows (about me), we older anglers are less ABLE to do the stuff we did when we were in our prime. No matter how good the water, I can only handle so many hours a day. That amount is less if it is hot and sunny. No such thing as 16 hour days, and a week of them would be signing a death warrant for this old codger. so yes, make hay while the sun shines. And you only live once. Doug

No forest fires? When I was up there a couple summers ago, you couldn't BREATHE without inhaling freakin' smoke!

Sounds like we are sending our heat out there Dave. Humidex today was about 40, stinkin' hot................

Dan, that's awesome! But an 18 hour day would put me down for about three days!!!! Thanks for sharing. Doug

You won't be hurting for natural light, Dave! AWESOME!!!!! Doug

Nothing wrong, and everything RIGHT, about good leftovers, Brian. Tonight was BBQ Pork chops, and yes indeed there are leftovers! Doug

UMMMMMMMMMMMMMMMMMM Those were not bucket mouths, my friend, guess you have been up north too long. But they are very nice smallmouth bass........

Dave I have said it before and I say it again, You are a MACHINE!!!!!!!! Doug

Frozen is fine, we'll thaw them before we brine them. Those northern lakers are not as terribly fatty as the ones down here, if memory serves me. But in general, the smaller fish are better. You do own a smoker, correct? Doug

Put some lakers aside and we will do them up when I visit!

WOW!!!!!!! And I did think my Coleman Extreme cooler was pretty good..............

WHEW!!!!! Six hundred bucks buys a lot of ice...............or gas to run a genny to run a fridge................