akaShag

My guess, is, so will you, Brian.

Happy WIFE, happy LIFE. 'nuff said. Doug

WELL DONE!!!!!! SACRILEGE!!!!!!! Feed them hot dogs! Doug

Looks very tasty indeed Rick!!! Tonight here it was BC spot-tail prawns alfredo with fusili pasta, yum yum!!! This leaves me with ONE package of prawns left.................. But I hope to have more by the end of August!

You have many gifts, Bunk, and top of mind are fabulous tale-telling and passion for big fish. I really enjoyed reading this report! And yes, Nipigon is now on the Bucket List. I guess it always was, but now it is for sure! Doug

I'm with you Brian. And yes, I always take off the silver skin, they seem to take the rub better that way.

Brian, that beats the snot out of left-over "Venison-aroni"................which is on the menu here this evening. Doug

back to smitty55......... I use the same smoker and really should buy a new power cord, the one I have has a melted plug.......... and BTW those moose sausages last night got a good dollop of Iron Arse BBQ Sauce. I bought every bottle they had at the two "Ride for Dad" booths a month or so ago. Thanks for the steer on that! Doug

amazon.ca has the Little Chiefs too. Not sure about free shipping on them. the moose sausages were quite tasty but so far are being rather coy about getting their picture taken...........

and from Amazon.ca: https://www.amazon.ca/dp/B000ZL182I/ref=pd_lpo_sbs_dp_ss_2?pf_rd_p=1977604522&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=B000VYAX2U&pf_rd_m=A3DWYIK6Y9EEQB&pf_rd_r=BTR6FJ1M9PVNRP0W4DM6 in stock and free shipping...........

Luhr Jensen still makes the Big Chief and Little Chief. Know anybody coming up for a fishing trip from Ohio? http://www.jannsnetcraft.com/smokers/ Doug

You're trying to get me into kaka with the missus!

Yukon Moose Sausages (Mild Italian) are going on the BBQ shortly. I made these with a buddy up in Whitehorse when I was up there ice fishing in March. YUM YUM. Doug

.............and there's nothing DIRTY about a feed of fresh fish!!!!! Doug

No I mean you have to wash your socks after you flavour the beans with them...............

yes indeed, you would need to wash your socks afterwards!

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?

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

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

Fishing first, canning later!

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