Ron

I kinda miss the days trailering to the Niagara in early January.

Nice touch to the Lund!

I've sold my boat, bought a 10 footer to strap on my ATV. Going back to my grass roots and hitting the back lakes I've discovered in my late teens/early 20's. I've spent most of September in Wawa to Chapleau this year.

When you say bulk, How many? What style head? What weight? What colour? Depending on quantity and where you live, I could arrange drop off.

Nice! Guaranteed, a good time had by all. Cheers

The lift has been post posed until April 12th.

Cobourg fish lift tentative date is April 5 at The Mill Restaurant. Students requiring volunteer hours bring your forms. Bring chest waders or rubber boots and a net if you got it. open to all volunteers young and old. Start up time is 8:30am

https://www.psseasoning.com/products/no-504-german-salami-seasoning?_pos=1&_psq=No.+504&_ss=e&_v=1.0 This one we have used in the past. Enough for a 25lb batch.

Hey Doug. We use a combination of commercial and home blend seasonings. There are a couple of FB groups with different seasoning recipies. The 1 German recipe was from PS Seasoning from the states, that's where the "Venison" casing came from. The other casings coligan and natural, came from a local supplier, Outpost Packaging in Hastings, Ontario. Their website is a little to be desired but they are a large commercial distributer. Majority of the local grocery stores that do in house sausage making get their supplies from here.

Nice solid lamer! Man look how black she is.

Well.... go big or go home... I built a smoker capable of holding about 300lbs of meat. The last few weekends, my nephew and I got into processing our wild game as well as pork and beef. Over the 2 long weekends we did up 110lbs of summer sausage, 15lbs pepperoni, 5lbs fresh Chorizo, 12.5 lbs dried Chorizo (7 week wait), 50lbs Willie's pepperettes, 12.5lbs Maple Habinero pepperettes, 12.5lbs Teriyaki pepperettes, 25lbs Homey BBQ, 30lbs moose sausage in hot Italian, mild Italian, and a new one to us, Philly cheese steak (will do this one again). To top it off, about 50lbs of brats. After all the processing we had 9lbs of cubed bacon left over. It got a 7 day cure and double smoked.

That cold snap turned everything upside down!

Welcome to one of the best forums still around Darrin. Cheers!

I had 2 favorite cars. First was a 73 Cutlas with the 350 Rocket for a motor. A lot of high school memories with that car. One story, working at a gas station, I got to know the OPP guys quite well as they always got gas here. Working midnights, one buddy cop came in with a couple spray bombs of green paint. He told me to get the rear quarter panels painted as there was an APB on my car. After high school, I owned a 1981 Subaru Brat. That thing was bomb proof! I raced it on weekends, spent Monday getting it back together so I could get to work, only to race it again the following weekend. I even made Petersons Offroad Magazine with it! (these are just images off the net).

Nice!