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Tweaks & Hacks for More Fish on Ice
Crappie Tips for the New Year
Using Lures That Glow
Wilderness Family Outfitters, Saskatchewan
Ash Rapids Lodge, Ontario
KaBeeLo Lodge, Ontario
Ghost River Lodges, Ontario
Add Snares to Increase Your Trapping Versatility
Fly Fishing for Panfish is Simple and Fun
The Simplest Way to See It All
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Award-winning Xplore fish finders zero in on the best place for a bite with more precision and detail while MEGA Live 2 sonar delivers real-time views of fish, structure and your lure.
A Road Map to Ontario Spring Walleyes
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Discover Nelson Lake in Hayward, Wis.
Smoking Fish

When smoking fish or fowl, your brine recipe is very important. Here’s a good one I’ve been using for years. You need a big enough pot to hold the liquid. For every gallon of water, add 1 to 1-1/2 cups of canning salt. Regular table salt will also work. The amount of salt is based on your taste.
Then, no matter if it’s 1 or 2 gallons of water, add the following:
1 cup brown sugar
1/2 cup of pancake syrup
1 lemon wedge, squeezed and added to pot
1 large onion, quartered
1/2 to 1 teaspoon ground cloves
Cayenne pepper (optional)
Heat this mixture until the salt and brown sugar are dissolved. Let stand until room temperature. Put your fish into a plastic bucket (never use aluminum) and pour the liquid mixture over the fish, which should be fully covered with liquid.
Put in a cool place for at least 4 hours––overnight is better. Dry the fish before smoking (the drying doesn’t have to be perfect) and enjoy!







