How do you split up camp duties?

[Hodgey1]

@Greg got me wondering how most people handle the whole group trip to Kipawa, like planning, food purchases, chores, cooking, dishes, bait management and such. I'll start

My group has morphed quite a bit in my 3 mens trips. I handle: Planning, food purchases, water, all cooking. I try hard each trip to get someone in charge of the cooler ice management, keeping bait alive and dishes. For some reason dishes have never been a problem but ice and bait management has been. I am also the cashier and total up and pay everything and send bills out after the trip is over.

Also, I am interested in what people spend on food costs. I have been planning and purchasing all food for 3 trips now and each time it come out to be around $120 USD per person for the week or $17 a day. We eat pretty good to I must say. That does not include any alcohol, which is the only thing I leave totally up to each person to supply their own. My alcohol costs this year for my brother and I was $76 USD per or $10.85 a day. Not Bad EH?  I'll look up my total trip cost and report later, but each year I think its a great value!

[Greg]

$120USD or about $140 to $150 Canadian is reasonable and usually in my target zone (..like you, I do all the planning & purchasing and publish a meal plan weeks in advance, that way everyone knows exactly what they are getting when and are able to state early "don't forget this item" or "can we add X to meal Y this year?").

Booze is each person's responsibility to purchase and bring what they want - so that is outside the purchase plan.  I usually bring a bottle of Rye I purchased at some point during a duty free stop coming back from a Caribbean trip and some beer.  Unfortunately, for beer, we can't compare Canadian to US prices... you win.

[Jay Thomas]

Grocery costs for our August 2019 trip for 4 guys was $556 Canadian or $139 per person. Ice, crawlers, leeches and satellite phone rental came to $391 or $98 per person.

I make all the arrangements for our trips, buy all the groceries and other supplies, cook most of the meals and clean all our fish. Doing the dishes, keeping the cabin clean and barbequing steaks/shrimp is done by the other guys. Each of the guys brings along a bottle of something (rum, scotch, wine) to share with everyone else. Similar to Greg, I email the guys a proposed menu for both dinners and breakfasts well in advance of our trip to get concurrence or make changes. The other guys settle up with me usually on the first day of our trip.

Jay

[johnny walleye]

WE TOSS ALL THEY MONEY IN A FUND HAVE ONE PERSON IN CHARGE ,THAT PERSON PAYS WITH SAID FUNDS AND ANY MONEY AT THE END IS SPLIT OR PUT IN FOR NEXT YEAR.

[Oarin]

Jon and I aren't breakfast eaters and seldom fish the mornings, so our fist meal is lunch. It usually consists of Zweigles Pop Open Hot Dogs, both red and white, sausage patties, and Taylor Ham egg and cheese sandwiches. I buy these when on sale and freeze them for the trip, so the cost is minimal  For our diners we eat really well, two meals of thick rib eye steaks, lamb chops, pork chops, shrimp jambalaya, and any other meat Jon wants from his butcher. The only thing I buy are the shrimp, as I am very picky as to where it comes from.( see Hodgey post on eating fish) I'd say the cost is around $100-$150 total, when you include the side dishes. Jon does all the cooking and I do all the cleanups. Works for me!

[Hodgey1]

and Taylor Ham egg and cheese sandwiches.

Oarin, your menu sounds like a winner! Are you from NJ? We bring the entire 6 Lb roll for the week

[Oarin]

Yeah, Jon's menu is great. I'm from the Rochester,NY area, but Jon lives in Lyndhurst,NJ. His Taylor Ham sandwiches are great!

[Hodgey1]

Jon lives in Lyndhurst,NJ. His Taylor Ham sandwiches are great!

That explains it. I attribute needing a Statin to my Taylor Ham/Pork Roll intake

[smitty55]

Jon lives in Lyndhurst,NJ. His Taylor Ham sandwiches are great!

That explains it. I attribute needing a Statin to my Taylor Ham/Pork Roll intake

I'm a foodie so I'll wander off on this tangent too. Being a Canuck I can say I've never heard of Taylor Ham/Pork Roll before. I do a fair bit of smoking still, started with my first Big Chief back in the late 80's. I make my own back bacon and smoke lot's of pork chops when they go on sale and freeze a good portion of them. They're half cooked when they come out of the smoker so they are quick to prepare.
So, this Taylor Ham had me intrigued and I did my research and I must say it sounds like something I would like to try making at home, just for something different. A much higher fat content than back bacon but that's OK , what the heck eh. For those special times right, hehe.
Probably good sliced thin in a grilled cheese with thin slice onion too, that's how I most always do them anyway, with ham or bacon or even salami.

I have a sausage feature on my meat grinder, I've thought about trying sausage a bunch of times but never did yet, this will definitely be added to the list. I found this tonight while looking for recipes. A good read. https://wedlinydomowe.pl/en/viewtopic.php?t=6212

Cheers

[Hodgey1]

@smitty55 , I would kill for a sample of homemade Pork Roll. I’ve been eating it for over 50 years and not once have I had it made from scratch. The link you posted for making it seemed like a great place to start. The only thing I would note being a fellow smoker/foodie/sausage maker is, Ive always loved the “tang” of the Taylors brand as compared to other brands like Cases. Everything i know about the tangy flavor of smoked meats is derived from a culture and the meat is fermented. That sort of thing takes sausage making into the black belt level, which I haven’t reached yet. Let us all know if you decide to tackle Pork Roll.

[Hodgey1]

I think i need to assign a camp mate to make some pork roll for next years trip 

This recipe uses a culture and I think appropriate to achieve the proper tang: http://lpoli.50webs.com/index_files/NewJerseyPorkRoll.pdf

[puckster_guy]

 You guys are making me hungry. I do all the cooking at home and at camp. I need to get  a good smoker and learn that end. I'm already a charcoal grill master and smoking would be the next step. Sausages? One of these days...

[smitty55]

I think i need to assign a camp mate to make some pork roll for next years trip 

This recipe uses a culture and I think appropriate to achieve the proper tang: http://lpoli.50webs.com/index_files/NewJerseyPorkRoll.pdf

Hmm, quite similar recipe except for the starter. Also I thought that it was supposed to smoked, no mention of that with this recipe, so that seems strange. Also I don't know offhand how I would maintain that temp and humidity for 12 hours. The poaching would be no prob as I have a Sous Vide cooker.

Edit: I see now that they do mention at the bottom that it could be smoked, but the original Taylor brand was not. I certainly would want to for sure.

Cheers

[Oarin]

Smitty, peameal bacon is yuumy and pretty easy to make too.

[Hodgey1]

Edit: I see now that they do mention at the bottom that it could be smoked, but the original Taylor brand was not. I certainly would want to for sure.

I would recommend trying to get your hands  on the original Taylor’s ham and try it. I know that might be difficult to find in Canada, as it is difficult to find here anywhere besides New Jersey. I do not think that I have ever tasted even a hint of smoke on the original.