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vetting

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About vetting

  • Birthday 04/22/1982

Profile Information

  • Gender
    Male
  • Location
    Milwaukee, WI
  • Home Port
    Milwaukee
  • Boat Name
    Fish Licker

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  1. Im pretty sure cured fresh water salmon arent safe to eat. Same thing with cold smoking fresh water salmon.
  2. Its a DIY - we can walk you through it with more pictures. You are going to pay through the nose if you take it somewhere. For aluminium, you can probably go with a rectangular access hole and then just patch it with a new piece of metal, a little bit of 3m 4200, and some machine screws.
  3. Cut an access hole and put a plate over it or one of those round marine access covers. You need to do a plate or at least the largest fender washers you can use. You have no idea how much stress is on rod holders when you run dipseys or snag something with a rigger. I know a guy who ran just a 3 rod horizontal holder with boards and one dipsey mounted to a track with just lag screws. First big 20lb king ripped the whole darn thing into the lake along with the holder and 3 rods.
  4. I bought some heavy duty zip bags that are slightly larger than a flasher - got them from a shipping supply seller on eBay. I then put them in a rectangular clear box. I got sick of wrapping the fly leader around the flasher and having them kink the leader when storing in a flasher box. Plus I can store more in less space this way.
  5. I currently run a Raymarine Sport/Wheel Pilot - the newer EV series. Boat is 26ft fiberglass with Cable steering with a Power Assist, Mercruiser 5.7L, and Power Assist. Right now I run a Yamaha 9.9 High Thrust kicker with a ez steer bar. Since I dont leave the main engine running while using the kicker, I lose the power assist. Its probably a little rough on the Sport Pilot but its held up 4 years so far cranking back and forth on the actual steering wheel. I know one day its going to eventually wear out and I dont think they service the Sport Pilots. So Im thinking about starting to gather the parts needed to convert to hydraulic steering. Can anyone point me in the right direction to get started with parts lists/info?
  6. I have 15 or so of Daiwa Sealine SLW50H reels that I used for Weighted Steel and Leadcore. I take about 45 trips a summer and more than half of the reels now have issues with the level wind getting stuck. The actual level wind guide get stuck which jams up the reel. Last year I busted off multiple 20lb+ fish with the drag peeling out only to have the level wind guide get stuck and then bust the line. The reels are about 3 years old, so the average reel (every reel doesnt get used every trip) has around 80 trips on it. Since the level wind guide is only plastic, eventually it wears out the upper hole that rides on the metal rod and then it gets enough play that it jams on an angle while fighting a screamer. Is there any alternative to just replacing it with more plastic parts every few years?
  7. If I pulled the trigger, I think I would go with the hull mount. Then you have the choice to make to install the 1 ducer or the double.
  8. Here is my before an after wrap. Used 3m 1080 premium. Was $450 in materials and $400 labor.
  9. Anyone try the newer 3d sonars like Raymarine RealVision? Looking to maybe add a new toy to the boat this year, so was thinking about adding additional sonar.
  10. I just did a 2 foot stripe down the side on mine to cover up old grey gelcoat. Looks awesome 4 years later with just a few dings. Its not a DIY job through by any means. Wrapping the entire thing above or below the rubrail is even further from DIY.
  11. Currently have 20 lbs of fillets in the fridge submerged in brine. Going to be my first smoking of fish in years, so hopefully Im not to rusty. I picked up a electric Masterbuilt smoker, so I can set the temp to whatever I want. I see that time/temps are all over the place for recommendations. For smoke I'm using a Amaze'n smoke pellet maze, so I can run whatever temp I want and dont have to use the smoker to actually produce the smoke. I was thinking doing a 4 hour smoke. Hour at 145 2 hours at 160 1 hour to at 180 Basically I'd like an internal temp of 160 since this salmon is all fresh and hasnt gone through the freeze for 30 days to kill everything process.
  12. Is it a 1/2 cup of soy sauce? There is a strange character in the original post - likely from a copy paste. How many lbs of fish is the stock recipe good for?
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