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Schools Out

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  1. 1 Cut fillets into 2in squares. Make a brine of 1/2 cup non-iodized salt to 1 quart of water

    2 Place fillets in a nonreactive container and cover completely with salt water brine for 24 hours. after 24 hours drain and rinse fish.

    3 cover fillets with white vinegar for 24 hours then drain

    4 pack fish in sterilized jars with onion slices and cover with cooled pickling solution

    5 wait at least 2 weeks before eating

    pickling solution

    4c white vinegar

    3c sugar

    1c white wine

    2 raw onions sliced

    1/4 cup pickling spice

    in a large non-aluminum pan mix sugar into vinegar, heat but DO NOT BOIL add white wine onions and spices, now boil and cool

  2. I have a recipe that I will be putting up as soon as I dig it out. But before my fish goes in the pickling brine I do an overnight of saltwater (proportions to come) and then an overnight of white vinegar. The straight vinegar overnight will take care of just about anything in there. Also the brine will disolve the Y bones in pike and pickeral..so you dont need to take them out. I have kept it for up to a year in my fridge. Its best after about a month

  3. you shouldnt have a problem. If either the lure weight is too light to allow it to slide down easy or the clips blow up the line there a few fixes: I)some boards have adjustments so you can adjust how they run. a board that runs farther back than farther out to the side will allow the clips to slide easier. II) the higher up a mast is the better the clips will slids (gravity) III) if your clips are having trouble sliding or blowing back up you can always pinch a few 1/4oz split shots on the metal part of the release between the clip and the hook that goes on the planer board line.

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