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Thanks guys and gal!!

Food porn added to original post.

Plans were put in place last week to head north and meet up with a buddy for a trouting yesterday. The weather forecast was calling for crazy winds but we were going regardless as we knew we would be somewhat sheltered on the small back lakes, and brought the portables as back up. The alarm sounded ...

Syrup is running pretty thin.... but there should be plenty of walleyes left.

Might be another week yet to get out to where you want to go. She's firmed u a lot more (surprisingly) since Friday.

MIKE!!!!!

Good too see you back on the site. These trout reports have been missed. Congrats on the PB.

The salt water fish are sweet, but Like Len said, those speckies take the cake.

Keep the reports coming!

Hit the Quinte ice for the third time this season this morning. Two weeks ago today we were fishing on 4-5" of nice black ice. We fish a high current area and likely one, if not the worst spots on Quinte for consistent ice. Two weeks ago were not quite able to get to our "early ice seconda...

Report of the year right there bud.

This baby is hitting the homepage as soon as I get on my computer again.

Thanks for taking the time to share this with us Chevy.

Like Len said, you're all growed up from the time you joined the site.

Glad it all worked out for you. I would be very cautious hanging meat out for 8 hours without curing salts in it. I would never hang fresh sausage at room temperature for 8 hours. Dry them in the fridge. Meat without added curing salts (nirtrite) should be be more then 4 hours between 4 and 40 degre...

My Dad always took all our geese and made sausage and it was as good as store bought. He always added pork and pork fat to about 50% goose and 50% Fat Pork and it was good considering the goose in it. He just always put it into patties but it could have been stuffed. All wild game needs a fat added...

OK. I don't see that you are doing anything wrong in the making, it's int he cooking. It is a sin to boil sausage before you cook them. If I BBQ, they go straight on the grill. If I fry (and I am short on time), I sear them a bit, add a little water to the fryer pan (1/8"-1/4"), cover and ...

I am sure I can get you on the right on track. I need to ask you a few questions before I can offer some pointers. As for the dryness: When you say sausage, I assume you mean "fresh sausage"? Fresh sausage meaning one you need to cook (not salami, kielbasa or anything like that which has c...

Hands down the best featured report to date!

This highlights not only what the fishing community is about, but what the fish-hawk.net community is about. A lot of guys met your dad through this site, whether it be in person or just "virtually".

Mverick, I couldn't imagine the emotions going through your mind that day. Condolences again, and hats off to you for showing up and cashing in. Also hats off to Rob and Kim. That was a stand up move and something Maverick and his young lad will get to see every year. Great write up during tough tim...

That horse shoe is gonna hurt when it comes out... it's gotta be a big one. Lol.. In all honesty, good fishin... I know you've patterned your fishing for a lot of years and it's a cake walk (most times) eaxh body of water and species you target. Me needs a muskie, small, or crappie trip with ya this...

Just like my lack of hunting over the last two years, my meat processing has taken a back seat to major landscaping jobs, home reno's, etc. etc. as mentioned in my first hunting report this fall. Anyways, my "meat room" is still not totally setup to my liking, but it is functional. My free...

Duck opener came and went so fast this year. My duck boat is buried in my barn, which I am slowly trying to tidy up and get out. I had a swamp as a backup plan for this year, however with the extreme draught, the swamp was rather dry. We had a plan for the swamp, put it in motion, and it worked out....