corkyking
03-10-2003, 02:05 PM
(from several sources that I've cut and pasted into my save files-wish I had the author as I would give them credit)
"Lower your jig to the bottom - kind of slow as they will hit on the way down, if they don't then take up a crank on the rod and jig slowly about a foot at a time. Now here's the important part - when you get one on don't be in a hurry to reel it in, just keep a tight line and slowly work him to the surface. All his buddies will come to investigate and grab the wiggling hooks. If you do it right it's 6 on at a time
……don't really measure anything, but the technique is a lot like making ice cream the old fashion way. Basically put 3-4 pounds of ice in a 5 gallon bucket, dump in a cup or two of hay salt (cheaper than table salt), and add enough saltwater at the dock to make the bucket weigh about 10 pounds, so as you fill it up with herring you can weight it periodically and quit at about 20 pounds so you don't get a ticket (the limit is 10 pounds). Then you add ice to near the top of the bucket and dump on another cup of salt, mixing it a little with the fish. What this does is super-cool the herring, as the addition of salt to ice dramatically lowers the temperature of the water. you leave them in the brine for as long as it takes me to get home, then remove them from the brine, put them on cookie sheets, and freeze them until stiff enough to vacpac them without crushing them. The sooner you do this the better, as the longer you hold them in ice the softer they get
……..here's the trick - kill your herring in an iced salt brine as you take them off the jig, take them right out of the brine as soon as you get home and lay them on cookie sheets, freeze them for an hour or two until they are fairly hard, vacpac them, and then freeze them the rest of the way. These baits will outperform all but the best Ballard Bait, and you can keep some for over a year that still work just fine. The whole trick is to super-chill them with the iced brine and never let them get above 32 degrees during the whole processing scenario - that way no belly burn."
Anymore tricks you'd like to share would be appreciated.
thanx
"Lower your jig to the bottom - kind of slow as they will hit on the way down, if they don't then take up a crank on the rod and jig slowly about a foot at a time. Now here's the important part - when you get one on don't be in a hurry to reel it in, just keep a tight line and slowly work him to the surface. All his buddies will come to investigate and grab the wiggling hooks. If you do it right it's 6 on at a time
……don't really measure anything, but the technique is a lot like making ice cream the old fashion way. Basically put 3-4 pounds of ice in a 5 gallon bucket, dump in a cup or two of hay salt (cheaper than table salt), and add enough saltwater at the dock to make the bucket weigh about 10 pounds, so as you fill it up with herring you can weight it periodically and quit at about 20 pounds so you don't get a ticket (the limit is 10 pounds). Then you add ice to near the top of the bucket and dump on another cup of salt, mixing it a little with the fish. What this does is super-cool the herring, as the addition of salt to ice dramatically lowers the temperature of the water. you leave them in the brine for as long as it takes me to get home, then remove them from the brine, put them on cookie sheets, and freeze them until stiff enough to vacpac them without crushing them. The sooner you do this the better, as the longer you hold them in ice the softer they get
……..here's the trick - kill your herring in an iced salt brine as you take them off the jig, take them right out of the brine as soon as you get home and lay them on cookie sheets, freeze them for an hour or two until they are fairly hard, vacpac them, and then freeze them the rest of the way. These baits will outperform all but the best Ballard Bait, and you can keep some for over a year that still work just fine. The whole trick is to super-chill them with the iced brine and never let them get above 32 degrees during the whole processing scenario - that way no belly burn."
Anymore tricks you'd like to share would be appreciated.
thanx