misfish

Naw. Just a roast of beast and some veggies. Beast on sale at no frills. Cheap. Jigs dinners are very far and in between these days. Price of a small bucket of beef is off the charts, and way to much salt for me these days. Takes like 3-5 days to recover from one.

Sounds like a sober newfie.

We would hunt moose til 11 or so, then walk with 22,s for our birds. One guy always had a moose gun with him. We all shared our birds.

LMAO Joe. Was just typing and you pop up first. Great minds we have. LOL

Since that Senators game, they have me beleafing. Watched the 6min high light reels. Those byes are quick on the blades. Sparky did the job last night.

Busy busy here Sick as a dog again, but not letting it ruin my week off. Some troots for the smoker this morning Home and chunked up ( I gave the tweezer thing a try on the Y bones, and said f that ) I just sliced down the sides of them and removed. LOL Went with a wet brine this time My work was yet not finished, as dinner needed to be preped for tonight. Now I can rest. LOL

Think Im about the same. That boat catches musky off the bow, and bass off the stern.

Say what Nice to hear from you Jim.

http://www.freymondlumber.ca/

Let me guess, DON'T TURN IT OFF. LMAO We thought about that . LOL

New Samsung hooked up, WITH POWER SURGE protection. Walmart had a great deal. 42" HD 7. Got warranty as well. If we get 5 years out of it for the price I paid, way ahead of the game. I will take the other in to have a look see. If it,s a cheap fix, it will go on the wall in the bed room. LOL Thanks guys Now to get through friday, and I am fishing 9 days straight.

Ya Joe. I have noticed my BRAND NEW PC has been wonky about the same time. Everything is on power bars.

Swapped it out this morning Albert. No change. I think I will take it in.. Worth 30 bucks to have a look see.

Now I am seeing this and has good reviews https://www.cabelas.ca/product/68302?productVariantId=198292#BVRRSummaryContainer

Me as well. Been doing it the past 3-4 years. I also bring a back pack, that way I do not forget the rod. Cant forget 2 things. LOL I toss mostly wigglers, and flat fish. Thanks to Mikey.

Well we have a new one here. Just found it. Will try it later. TV is working and the voice is coming on. I dont want to here those nasty words. LOL Will post out come later. Thanks

Albert, how would this effect turning on the tv?

Yes

The tv is 5 yo. Works great. All of a sudden got an issue with the power on. Takes a bit to finally get it on. Unplug,plug back in numerous times. Have to use the push button on the side of the tv. Oh and the converter works ( once the tv comes on ), so it,s not the batterys. I really think this is a easy fix, but thought I would ask all my friends here first if any one else has had this problem and if they got it fixed. Really don't have a grand to burn on a new tv. Ya theres cheaper ones out there, and ya, get a couple of years for 3-4 hundo is a deal I guess. Sorry for the NF, but had too. B

What I read from Smittys link Footnote: Pink Salt, Prague Powder, Nitrites, Etc. Regular readers will remember this footnote from it’s original appearance in the Giant DIY Bacon Tutorial. If you already know my take on this stuff, feel free to skip. Pink Salt, also called Prague Powder, InstaCure or DQ Salt is a curing salt. You don’t use it for flavoring or seasoning – you use it to preserve meat and a little goes a long way. It’s called Pink Salt because it is dyed pink so no one mistakes it for table salt. It is not the same as Himalayan pink salt! I saw a website telling people they needed to use Himalayan Pink Salt to cure their meats and I almost choked on my slab of pate. Not the same thing! So, to emphasize: Himalayan salt – or any other fancy boutique finishing salt of any color at all – is not what you need here. There are two standard formulations of curing salt. Prague Powder #1 (also called InstaCure #1 and DC Cure #1) contains table salt and 6.25% sodium nitrite and is used for sausages, cured meats, pates, deli meats, et.c that are cooked – smoked, baked, roasted, canned, whatever. Basically any cured meat that isn’t long-aged like a dry-cured salami. This is what we use when we make Canadian bacon. You can get it here. Prague Powder #2 (also called InstaCure #2) is used for long aged dry-cured meats like prosciutto and hard salami. It has table salt, sodium nitrite (6.25%) and sodium nitrate (1%). The nitrate acts as a kind of slow-release preservative for very long-cured meats. We don’t use it to make bacon or other short-cured items. “Wait!” I hear some of you saying, “Nitrites! Oh my God, evil toxic additives.” Hold on a second – before you slam your laptop lid in disgust, let me break down my position on Pink Salt for you. Remember our old frienemy Mr. Botulism Toxin? (See: How Not To Die of Botulism) Did you know that botulism was first described “as a ‘sausage poison’ and ‘fatty poison’, because the bacterium that produces the toxin often caused poisoning by growing in improperly handled or prepared meat products.” (Wikipedia.) Even botulism’s name comes from a cured meat product: botulus is Latin for sausage. Sodium nitrite in the form of pink salt, when used according to established standards, prevents the growth of C. Botulinum and the development of the botulism toxin in cured meats. That’s why it’s in there. As an added bonus, the nitrite enhances color, flavor, and texture in the cured meat. Okay, so on one hand we have this established risk of botulism growth in improperly cured meat products. On the other hand we might have the potential risk of nitrites. So we have to ask ourselves, what is the risk from nitrites when used according to established guidelines? I believe the answer is – little to none, but of course this is something you should investigate if it concerns you. For more info, I recommend The “No Nitrites Added” Hoax by Micheal Ruhlman. I am, personally, firmly in the pro-Pink Salt category.

I am seeing pink salt, and a curing salt. Large bag of speed cure pink salt at Cabelas is 12 bucks. Very large bag. There is a small bag of white ,meat curing salt for 2 bucks. I got next week off. River fishing is prime time, but I have a full loin. I do not want to screw it up, and dont want to get sick. So my question is, do I want the pink, or the white ??????? https://www.cabelas.ca/product/94032/wild-west-curing-salt https://www.cabelas.ca/product/89621/cabelas-speed-cure-1-lb

SWEET I love the way I can zoom in on it. So cool.

You blew right pass some great fall smallie grounds. LOL

Look who is back. I was down the road this morning, thought about a drive by over to Wasaga, but thought you might not like the 10 am wake up call.

IMO, there are toooooo many roosters in the hen house. Need workers, you know, like the queen bee does. Shes the main attraction, the rest feed her needs.