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2013 lake trout in Canada.

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  • 2013 lake trout in Canada.

    This past w/e we loaded up the sleds and the rest of the gear and headed north of the border into Ontario. Was a bit different this year though as instead of staying as guests in some shacks in the sticks owned by a guy in Thunder Bay... We stayed at some shacks in the sticks owned by my Brother in Law. He has been working on this deal for a couple years and it all came into place this winter.

    Anyway not a whole lot of pics this year but here what I have.



    Here we are first AM on the lake, Mercury is at -38 deg F.


    Shack set up. Ck the steam coming from the auger still from when i drilled the holes...


    This pic has to be from second day cause i dont have my coat on... was a bit warmer at -22 deg F.








    Check out the color of these back country lakers, the bright orange fleshed fish to me seem better than the lighter pinkish fleshed fish. they both are good but that orange sure looks pretty dont it. thinking of trying some with that salmon recipe Butcher just did...



    Charbroil SFB
    GOSM
    MES
    Dutch Ovens and other CI
    Little Chief, Big Chief, No Name water smoker
    Weber 22" gold, Smokey Joe, WSM 22"

    Smoked-Meat Certified Sausage Head


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  • #2
    Dang that looks real cold.... fillets look great!!
    Brian

    Certified Sausage & Pepper Head
    Yoder YS640
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    • #3
      "E" looks like you all had a great time. The wife's from Thunder Bay. Been there done that. You are a better man than me. Cold as hell up there. All the best... to ya for the show...
      ---------------------------------------------------
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      • #4
        Wow! E! I can't imagine how yummy that fish must be. I couldn't handle that cold I don't think. It be worth it to taste the fish though. Just awesome!!!!

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        • #5
          They look really nice! Bet they tasted excellent too. Butttttt, that chit is wayyyy toooo dag nabit COLD! But yea if I had the chance I'd go.
          Ok, so where are the "cooked" pics????????
          Mark
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          "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
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          • #6
            sweet looking fish E!!! My favorite fish to catch is "back country"... MMmmm!!! please make sure you look at the modified recipe's... there are two that would work just fine, mine, and Mark's, mine just had less salt for sodium reduced :)
            www.facebook.com/butchcolquhoun _____________________________________________



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            • #7
              Originally posted by Mark R View Post
              They look really nice! Bet they tasted excellent too. Butttttt, that chit is wayyyy toooo dag nabit COLD! But yea if I had the chance I'd go.
              Ok, so where are the "cooked" pics????????
              Mark, It was cold to tell the truth, the electric start on my sled wouldnt work at all. Really glad we made extra firewood this past summer and had it all ready to go.

              No cooked pics cause none cooked, frozen solid on the lake. Been battling the flu last few days so not much of an appetite.

              Originally posted by butcher View Post
              sweet looking fish E!!! My favorite fish to catch is "back country"... MMmmm!!! please make sure you look at the modified recipe's... there are two that would work just fine, mine, and Mark's, mine just had less salt for sodium reduced :)
              Thanks, i will check both yours and Marks recipes out. Ever since i seen yours i been thinking about trying with some fresh lake trout.
              Charbroil SFB
              GOSM
              MES
              Dutch Ovens and other CI
              Little Chief, Big Chief, No Name water smoker
              Weber 22" gold, Smokey Joe, WSM 22"

              Smoked-Meat Certified Sausage Head


              sigpic

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              • #8
                Here is my recipie.... ( in grams)
                6 curing salt CURE #1 (original said 35 grams)
                35 salt (marks math would show 65 salt)
                4 onion powder
                4 garlic powder
                5 celery powder
                35 brown sugar
                2 allspice
                2 dill
                use 50 grams / 1 kilo (2.204 lbs) of fish
                put in fridge for 4 days (I vacuum pack)
                rinse off with luke warm water and soak for 20 min
                dry for a couple of hours, or till dry to the touch, ( a fan helps)
                cold smoke at a max temp of 24 - 28 celcius (75 - 82 F) for approximatley 16 - 18 hours or untill golden colored and dry
                www.facebook.com/butchcolquhoun _____________________________________________



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                • #9
                  Man, thats some fine lookin fish. Flash frozen even.

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                  • #10
                    Cat Daddy That is just the bestest...can't take that cold...I do appreciate the pics & that fish is awesome!
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                    • #11
                      Looks like cold, cold, fun E ! Nice job, great thread!
                      Lang 60 Mobile deluxe




                      Captain-N-Smoke BBQ Team(retired)
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                      • #12
                        Cool pics "E" ... You Rock
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                        • #13
                          E! You came all the way to Canada and didn't stop by and visit... Thunder Bay is only 2000 km away!! (1242 mi) Looks like you had a great time!
                          I was trying to count the number of lines you had in the water
                          Feel Better Brutha!!
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                          Whoa O Black Betty Bam-Ba-Lam!

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                          • #14
                            Being from mid Michigan and now living in North Georgia...I'll trade the heat for the cold anyday!! Would love to be able to take my old '95 Ski Doo Mach Z up there for a fishing trip some time.


                            Nice lookin' fishes...bet they are even better tasting!!

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                            • #15
                              fabulous looking fish !

                              Weather's right up my alley too
                              Made In England - Fine Tuned By The USA
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