FILTHY OAR

Good one, LMAO.

walleye wings, anyone do it ? My first time and they were delish, tempura battered.

Brisket point and pork belly burnt ends, yum, also did home made beans but forgot to snap a pic. Burnt ends were butter tender and did not last long, also the wife made another batch of beef barley soup with the ojus and added lots of the brisket meat. Can ya'll see me getting fatter LOL

I was going to get her mounted to match the 15" I already have mounted to make book ends but had no means of preserving the fish, would of been a waste so back she went.

Anyone else do it, this is my second year . next time I make bacon I'm using this syrup in my brine. This is what I yielded from 25gallons of sap.

Gotchya, I new that from your postings but thought you made a thermo cover ? I use a welding blanket to cover my smoker in the winter months, works really well.

mmmmmmmmm wings, they look delish

What are you getting out of your set up ? The pellet smokers I've had Pit Boss 820 and upgraded last year to the GMG Daniel Boom plus, both go over 500f and as low as 150F

It was actually 3.5hr's to reach an internal temp of 150 deg F and I smoked it @ 210deg F with a blend of pellets, cheery, apple and maple. I just fired a pc up and OMG, I will never buy store bought bacon again, the best thing is you can slice it however thick you want it.

I don't have one yet but my buddy bought the 10" slice at PA, I'm borrowing that tomorrow to slice it up and will probably get one down the road, always wanted one anyway.

She's out and resting, once it's cooled down I'll slice into it and cook some to test the final product.

bacon is on the smoker, see you all back in about 3hrs

Call Otter for a warranty replacement.

Hi Doug, got your PM, I'm going to pass on the offer but thank you... only because I've resorted to making my own receipts as I'm no longer a fan of the kits and really only make home made bacon and jerky, I do smoke allot of things but not for preservation, if I ever ( which might be soon ) get into making pepperoni and sausage I'll revisit your offer. Cheers Jeff

There is ice out there believe or not, there was 3-6" were we fished, gotta be careful and spud your way out, there was even snowmobiles and quads out on the weekend ( crazy f**krs ) If you not that eventerous or familar with the area and ice in general please don't go out, if you do don't venture out past the pack ice. No ice is safe ice so please use your better judgement and if you do go out please do not go alone and bring all the necessary safety gear. Jigging the DR for walleye is my favorite time of year.

Perch can be caught all year long, was just out on the ice this past weekend at Mitchells bay, was a slow day but better than sitting on the couch. first ice out is a good time for ST Clair, St Lukes area and MB produces perch. The DR out front of the casino also produces perch

Thx BC but I'm down in Windsor, I'll buy it by the 1kg bag from Amazon $22 bucks, I make a lot of jerky so it wont go to waste.

Yo aka, my buddy just let me know he ordered 3 whole pork bellies from costa home delivery service through Instacart, give it a try.

Never had brown sugar bacon ? google it. Allot of brine reciepts for home made bacon call for it, figured while I was at it I would add some maple syrup, it's bacon gonna taste fab anyway no matter how it turns out LOL when it's done I'll slice and vac seal it in portions for 2.

Got it from Sobey's $3.88/lb like BC mentioned. I do use a cure, part of the brine mixture. I make allot of jerky so I have lots of cure that came with some jerky kits I bought, I don't use the kits anymore and I'm out of cure now so need to order some.

Just picked up this 14lb pork belly yesterday for home made bacon, all trimmed up and into a brown sugar, maple syrup and peppercorn brine. Will brine for 7days and then into the smoker, pic's to follow

Cut a square out, slap it between a bun and have at er lol

Hi BC, since it was a large brisket and I decided to smoke the point fpoor burnt ends another day I just seared the flat in the oven and into the slow cooker , so no smokey flavor in the soup, just lots of beefy flavor.

Had to share this, my wife just made the best beef barley soup with the left over brisket. She saved the ojus from the slow cooker and added it to the broth, this made a world of difference in the taste, soooooo beefy OMG.

Decided to hold off on the burnt ends as this was a big brisket and I would of been all brisketed out after eating the slow cooker flat. I spice rubbed it and put it in the oven for 30mins to sear it then in the slow cooker for 11hrs, turned out pretty good, was so tender it started to fall apart on the bend test. I'll post up some pics when I do the burnt ends on the smoker. Diner and 3 days of sandwiches for lunch.