12-19-2014, 07:00 PM
I like to use carp that I catch in the summer. It freezes well and stays firm. You could still likely catch a carp on the lower Provo, Jordan R. or Bear R. if any of those are near you. I'm still playing around with freezing techniques but the last one that seemed to work well was putting a days worth of meat in a ziplock bag add a bit of water to cover meat and I added a tsp of salt to the mix, shake it up, squeeze out the air, seal and freeze.
I scale the carp and fillet the thin belly meat leaving the skin on so it will stay on the hook well. I cut it into portions that are appropriate to the fish I want to catch and the lure size I'm using. I also like to cut it thin like 1/8 to 1/4" thick so I will have plenty of hook gap. It's important to not overpower the lure you are using. You are simply inhancing your lure with scent and some extra movement. If you are using a 4" tube jig you might use a 2"L x 1/2"W x 1/4" T strip. If you are fishing with a 1/64 oz Rat Finke you might only need a 1/2"L x 1/8"W peice. I never use a peice more than half the length of my lure. You might get away with a 3" chunk if you are using a #4 treble for burbot.
[signature]
I scale the carp and fillet the thin belly meat leaving the skin on so it will stay on the hook well. I cut it into portions that are appropriate to the fish I want to catch and the lure size I'm using. I also like to cut it thin like 1/8 to 1/4" thick so I will have plenty of hook gap. It's important to not overpower the lure you are using. You are simply inhancing your lure with scent and some extra movement. If you are using a 4" tube jig you might use a 2"L x 1/2"W x 1/4" T strip. If you are fishing with a 1/64 oz Rat Finke you might only need a 1/2"L x 1/8"W peice. I never use a peice more than half the length of my lure. You might get away with a 3" chunk if you are using a #4 treble for burbot.
[signature]