akaShag

You could turn that side pork into bacon.............

back to m2b2, you and I did not do bacon today but both of us did pork. Mine was a pork loin roast with oven vegetables and gravy, mighty fine............. BACON tomorrow methinks. Doug

back to mr b, when we fish the East Arm of GSL, I will bring some with me............ Doug

Spiel, that looks AWESOME. Brian, I forgot about Einrich's pickled fish recipe, I should take a read through them again! Doug

OK I promised to write out how to pressure can fish and smoked fish. I can't do cut and paste here, but go back to page 56, reply #1118 I think it is, and there are my step-by-step instructions for pressure canning raw meat. Reading through it, the steps are EXACTLY the same for fish and smoked fish, same time, same pressure, same everything. The only real difference is the spices, and in general I use seasoning salt, dill seed and just a bit of garlic powder on the chunks, then ON TOP of each jar's contents, a quarter teaspoon of seasoning salt. As I recall, you do need to put salt in with the fish so it cans and keeps properly. But I have been doing this for decades, so maybe that is just a notion in my noggin........... Note that the salt often gets a bit onto the jar rim, so it is especially important to wipe them clean before you put on the (hot) snap lids. Salt on the rim will likely cause the seal to fail. Once again, it is raw fish, or 'barely" smoked fish, that you'll want to can. If you start with cooked or dried smoked fish, that is a hot liquid canning you'd need and is not the same. When I say "barely smoked" I mean fish that has taken the smoke flavour but is not yet cooked through. One pan of smoke in my Big Chief electric smoker is good. I do often put diced Vidalia onions, about a tablespoon per jar, in with my fish. The smoked fish generally turns out spectacular, and makes a fabulous topping for crackers. Just add a couple tablespoons of mayo to the jar contents, liquid and all, mash it up with a fork, and serve. Doug

Thanks Brian, much appreciated. One of these fine days I am thinking I will make a rolled venison or moose loaf, then do the bacon wrap thing. No promises of pics, though............. Doug

A question and a comment: 1. Are all you baconators using fairly THIN sliced side bacon? I was just looking again at this (and yes, thanks Brian!) and thinking it would be a lot trickier with thick slices of bacon. Is this a correct assumption? 2. Last night after a late return from the hunt camp (long story.........) it was time for a venison stir-fry with broccoli, red onions, Vidalia onions, red peppers and celery. Served on basmati rice, mighty toothsome. No pictures of that one, wifey was watching..........and she considers it highly bizarre behaviour to take pictures of meals to put on the Internet on a fishing website............... Oh yeah, BTW, tomorrow is INTERNATIONAL BACON DAY. (I am not making this up...........) Doug

I use those same loins for making sausages. They also take the smoke very well, and a smoked pork loin roast with smoked gravy is DELICIOUS. (And I bought two of these loins yesterday.....) Doug

Back to SirCranksaLot........... Look at my avatar, that's me........... Facial hair is a GOOD thing!

Nice to see men with facial hair............. Doug

Well I was rooting around in one of the freezers, looking for something else, and came across a package of pork tenderloins that I had forgotten. Fortunately they were packed in that cryovac plastic armour and not at all freezer-burned. After they were thawed, I skinned the bits of fat and silver skin off them, then cut the thinner bottom pieces off, then halved the top pieces width-wise, so I had six fairly similar sized pieces of meat. I drizzled them with maple syrup, dusted them with Fish Crisp Smokey Maple seasoning and some garlic and let them marinate for a bit, then into the smoker for one pan of hickory chips, then finished them off on the BBQ on indirect heat. VERY tasty, even if I do say so myself.........

back to Meegs, thanks for that information. Yes when we fished out of Winter Harbour the SMALLEST waves were eight footers. And we were in an 18 foot boat............. Second day, all of the commercial fishing boats came in and tied up alongside to wait out a gale, you KNOW that is going to be dirty weather, and not something a small boat is going to like.............. Doug

Yep, I am a dinosaur. And I KEEP some of the fish I catch, and I EAT them!!!! And I hunt poor defenceless critters, kill them in cold blood, and eat them too!!!

1. Thanks aplumma for answering my question. 2. Back to OhioFisherman, yes so it would seem, just read the <<<<ahem>>>> advice being offered...........

thanks aplumma for answering my question. Doug

How would I tell?

YES I am an old fogey, so let's get that out of the way first. NO I do not want Google Chrome, it interferes with other stuff. Just about every time I am here, "a problem with this website caused Internet Explorer to stop working" and it has to re-load the program. Or sometimes just kicks out completely. No cut and paste, no hyperlinks, etc Is there a technical reason? Doug

No wonder you don't post very often, you are out there slaying fish - and lots of DANDIES too! Doug

Awesome trip, and an excellent report. I have fished out there (Port Alice, Alert Bay, Winter Harbour) but did NOT have success like you enjoyed. Well done, you! Doug

Chicken was on the menu here as well. Some more of that buck a pound stuff (factory chicken) I bought a bit ago. This was a package of drumsticks, nice meaty ones for sure. Into my (*&%$%^#^&**((^%$$^&*) slow cooker they went, but this time on HIGH, with a quart of last year's canned tomatoes, a bunch of spices, and a can of Diet Ginger Ale. Four hours on high, and the chicken was very tender and succulent, but scored somewhat lower in the flavourful department. Two drumsticks was enough for me, so they were really quite a nice size, and did I mention they were CHEAP!!!! The broth will make a decent soup base, and the six leftover drumsticks will make a meal plus meat for a soup. All for about four bucks. Doug

I've never made the stuff, only drank it...............

Back to Old Ironmaker, you got THAT right. When it burns with a blue flame in the spoon, that's a good batch. Doug

Plum brandy

be vewy afwaid, be vewy afwaid..................

I do not believe I would care much for that stuff, no offence to anybody that might like it. Tastes differ. Like, I love pan-fried deer and moose liver, and I cook deer and moose hearts several ways, all of them delicious. But lots of guys will not eat organ meat. I get that, and I get the fact that not everybody likes the same stuff. I don't see myself eating brined beef any time soon............ ...........so back to Cliff, I do have a buddy who makes "corned beef" out of venison and he loves the stuff. But I have never tasted it and I am not likely to do so......... Doug