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Lure of the week
Lure name: Rotating Power Minnow
Rotating power minnow
Company: Custom Jigs and Spins (https://customjigs.com/)
Lure type: Jig
Sizes and colors: Available in 2-inch, ¼-ounce and 2 ¾-inch, 3/8-ounce models in 16 colors, including black tiger, emerald shiner, Wonderbread Glow, fluorescent orange, silver, pink and clown.
Target species: Walleyes, crappies and yellow perch.
Technique: The rotating power minnow is primarily an ice fishing lure that’s best fished by dropping it to the bottom, then repeatedly snapping the rod tip up. Short rips, with the occasional larger one, produce best results. The same technique can take fish in open water, too, though. In all situations, what makes the lure successful is, in part, its swiveling eyelet. That eliminates line twist without requiring a swivel and gives the lure a lifelike action. Treble hooks on the bottom and rear, one with an eggy-looking attractor, hold fish that bite.
Sugg. retail price: $5.
Notable: Anglers who want to add a little sound to their fishing can opt for another version of this lure, the rattlin’ rotating power minnow. It has a multi-BB rattle built into the tail section. It increases the distance from which walleyes can hear and feel the bait, making it especially good for stained waters.
Tip of the week
Flintlock deer hunting is a sure thing in the sense that it’s always fun. In every other way? It’s primitive and accordingly chancy. Sometimes just getting your rifle to fire is an accomplishment in itself. You can up the odds it will go off by paying special attention to its touchhole, though. Make sure it’s clear. It if gets too packed, the powder will burn slow, almost like a fuse, and cause you problems.
Recipe of the week
Suzie’s swamped pig
- 6 bone-in pork chops, trimmed of all fat
- 1 cup long grain wild rice
- cream of chicken soup (12-15 ounces)
- 1 small onion, finely chopped
- Whole milk (12-15 ounces)
- 1 celery stalk, finely chopped
- ½ teaspoon salt
- 1 clove garlic, minced fine
- Black pepper to taste
Not everyone is wild about eating wild game. We’ve all got those relatives, right?
So here’s a recipe with tamer ingredients you can make in the Dutch oven at camp, or even at home for that matter.
Mix the soup, milk, rice, onion, celery, garlic, salt and pepper in the Dutch oven. Add the pork chops, “swamping” them so that they get coated with the soupy mixture.
Then, set your Dutch oven in the fire circle and put nine coals under it and 18 on top. Bake until the pork reaches 160 degrees, which should take an hour or so.
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