Technique: There are solid body crankbaits and jointed crankbaits. Most of the latter have one ring connecting two body pieces. The Viper Sunfish is a crankbait that has five joints, all held together by Kevlar. The result is a lure that wiggles as it swims through the water, clacking all the while, to draw predators by sight and sound.
Sugg. retail price: $9.99 and $14.99, depending on size.
Notable: The father and son behind this business started out making saltwater lures, but they later branched out to freshwater lures, too. A video of this lure in action is available on their Facebook page.
Tip of the week
If you are a paddler, you know all about dry bags. They’re waterproof, roll-top bags that buckle closed. They’re perfect for protecting extra clothes, sleeping bags, tents or anything else from getting wet on a canoe or kayak trip. What some don’t realize is that dry bags – especially ultralight ones — also great for backpacking, especially in winter. Put clothes and other gear in the dry bag, then put it in your backpack. It will keep your equipment dry should you get caught in a rain or snowstorm.
Recipe of the week
squirrels, cut into pieces (2 back legs, 2 front legs, back)
cup cold butter
cups seasoned flour
cup hot sauce
teaspoon cayenne pepper
tablespoons white vinegar
teaspoon garlic powder
teaspoon Worcestershire sauce
Who doesn’t like hot wings? Well, with a few weeks left in squirrel seasons in most places, here’s a recipe for making them with wilder fare than chicken.
Heat oil in a
skillet over medium heat. Meanwhile, roll the squirrel pieces in the seasoned
flour. Let it sit for a few minutes so that the crust adheres.
Next, fry the
squirrel pieces for 8 to 10 minutes per side, making sure you’ve got a
tight-fitting lid on the skillet to catch. Then, remove the lid and fry the
squirrel an additional five minutes or so per side. The idea is to go long
enough that the breading gets crispy.
squirrel and drain on paper towels.
Finally, put the
squirrel in a bowl with a tight-fitting lid or even a sealable plastic bag.
Mix the hot
sauce, butter, vinegar, Worcestershire, cayenne, garlic and salt. Pour it in
the bowl or bag with the squirrel parts. Toss until everything is well coated.