Rigging with Red
Using Whole Red Label Herring with Super Mag Heads
Red Label Herring right out of the package
is EZ! So, if you're looking for long convoluted steps and
explanations ...prepare to be disappointed!
Basically, it as simple as snipping off the head and
inserting the bait into one of my Super Magnum Meat Heads. Then,
push a toothpick thru the bait head and insert the hook thru the bait.
Hook insertion the ensures the fish get hooked up.
1. Break the seal when thawing meat for usage. This is a MUST!
2. Have brine aboard and use it for preserving thawed, or used meat. Do not throw away bait. Just recharge in the brine for the next outing. Keep brine cold, ...that goes without saying.
3. Use the toothpick hole on the
rear of the meat to pull a bend in the bait when trolling slow.
Deep cold water lethargic Kings in 44 to 38 degree water love
meat. Bait should roll, but not twirl like a Mepps Spinner.
5. Brine is no big deal. I use my hands to measure. A handful of Borax Laundry Freshener and a handful of Kosher salt to large pickle, or salad dressing jar, ...then pack in the bait and fill with water and flop the jar over a few times.
6. You can weld the John J rig: Undertaker 3 Fly Meat Rig and King Kryptonite 12" Reel Flasher on your deepest rigger from May thru September. This is a no brainer and has proven itself to produce all season long, as long as there's fish under your boat. Try it, you'll like it!
7. All products featured in the
above can be purchased at:
8. The Red Label I'm selling is from the 2008 batch from the Fish On Bait Company. I know this stuff is good and fully tested. Bait varies from year to year and will only sell the best that falls within the requirements of the MDNR. Frozen bait will keep for close to 4 years and be in prime shape for 3 before the bait dehydrates. After 4 seasons it will disintegrate in the water no matter how you dry brine it and toughen it up! Not to mention the loss of natural scent ...the absolute most overlooked part of our Great Lakes Fishery. Click to purchase Red Label Herring
9. For more information in fine tuning your meat program, please let me suggest you visit our Encyclopedia of Tips and Tricks by clicking here
10. All products featured in the article can be purchased at my webstore: www.michiganangler.com
This article was
completed on 4/19/09 by Captain John King
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