mamona

There are still some exceptions till June 14th https://www.ontarioparks.com/covid19

I am not watching TV shows, just YouTube. Plenty options to choose from. Uncut Angling mentioned here is/was really good one.

Lovely report, well done!

Andrew posts links to the new content from his blog regularly here. I actually enjoy reading them a lot. And no, it is not money grab.

This ^. I picked up $10 Daiwa from CT one day (just for a kid). It did not survive one weekend.

Nicely done, love it

I love it. But kinda missing your photos with fish

Were you on the water? Really nice shot.

Well done, I completely forgot about the cave existence🤦‍♂️

I am wondering if there will be anyone enforcing the law at a boat launch.

Looking great! Good thing my wife does not see these photos... I would be digging in the dirt instead of rigging my pike rods.

I am glad you had a great time

OMG, they are flying. It looks like they have auto kill switch as well.

More info https://www.sail.ca/en/store-notice

Hopefully it will be not that bad. No trips for me, rigging my yak this weekend.

Ribs were on sale again

Ha, both are on my list

So maybe eat them? How to Cook a 'Murder Hornet' https://skillet.lifehacker.com/how-to-cook-a-murder-hornet-1843298411

Me too, no need to be crazy accurate. Honestly, this recipe is all about what you feel like.

@akaShag I am using regular kitchen scale with tare function. I sum up meat amount, in this case 3000g. If I want to know how much I need salt for example, then I do 3000x1.8% = 54g I hope that helps.

Simple version pork neck - 1.5kg pork shoulder - 0.5kg raw bacon (no skin) - 1kg Salt - 1.8 % (no Cure just salt) Black pepper - 0.2 % Red ground pepper - 0.1 % Marjoram - 0.05 % Onion flakes - 0.25% Water - 20% Potato starch - 3% Grind using 5mm plate. Mix all together. Fill jars compacting as possible, leaving around 1/2" space on top of jar. Rim of jar should be very clean before placing a cover plate (Mason jars). Then follow a manual for the canner. You can cure the meat for 2 days before canning. Possibilities are endless. You can use any meat, depends on your liking. I am finding that adding more fatty meat makes final result a bit tastier.

Very interesting, enjoyed the video.

beautiful photos of amazing dishes, this thread becomes my favorite

Wooow, that looks really awesome. No veggies?

@fischerman it is kind of spam, more like luncheon meat.