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Lure of the week
Lure name: Snap Jig
Snap Jig
Company: Berkley (www.berkley-fishing.com)
Lure type: Jig
Sizes and colors: Available in 3/16-, ¼- and 3/8-ounce sizes in eight colors: black, black shad, chartreuse, firetiger, green pumpkin, pearl white, purple pearl and watermelon pearl.
Target species: Largemouth and smallmouth bass, walleyes and crappies.
Technique: The Snap Jig can be fished both vertically over structure and for suspended fish in open water and ice, or cast and retrieved for side to side and backward and forward with a darting action. It naturally falls on the glide. What’s really different about this jig, though, is its extended bait keeper. The design allows anglers to easily slide bait onto the jig, while the ridges secure the hold. That keeps baits from getting lost.
Sugg. retail price: $5.99 for a package of four.
Notable: The Berkley Snap Jig is meant to be paired with soft plastics. It has a unique secondary eye for stinger hooks, treble hooks or blades.
Tip of the week
Archers are looking to get a deer right now. So, too, are those using inline muzzleloaders. If you shoot one and have to track it, remember to look up as well as down. Meaning, look for blood on the sides of trees, on tall weeds and grass and on stems of brush. They can offer clues that will lead you to a down animal.
Recipe of the week
Venison jerky
Ingredients
- 1 pound venison muscle meat, cut into 1/8-inch-thick strips
- ¼ teaspoon onion salt
- 4 tablespoons soy sauce
- ¼ teaspoon garlic powder
- 2 tablespoons liquid smoke
- 4 tablespoons Worcestershire
- ¼ teaspoon pepper
- 1 tablespoon ketchup
- ½ teaspoon salt
Directions
Put the soy sauce, Worcestershire sauce, liquid smoke, ketchup, pepper, garlic powder, onion salt and salt in a plastic bag. Mix well.
Put the jerky meat in the bag and refrigerate overnight. Agitate occasionally to distribute the marinade.
Preheat the oven to 160 degrees. Place the meat directly on the racks, spaced so that they don’t touch. Put a pan below to catch drippings.
Cook six to eight hours or until the meat reaches the desired consistency.
