Killin' It Posted May 12, 2013 Share Posted May 12, 2013 Anyone do their own, if so would you please describe the process, brines ect.I messed with the DW heads last year a bit and enjoyed them, but do not want to spend 8 dollars for 5 strips. Thanks,Dave Link to comment Share on other sites More sharing options...
Jason Grimm Posted May 12, 2013 Share Posted May 12, 2013 http://www.youtube.com/user/meatfishing/videos?view=0?feature=mhee Link to comment Share on other sites More sharing options...
prop nut Posted May 12, 2013 Share Posted May 12, 2013 if you can clean a salmon you can cut up herring whole is cheaper but a lot more work you can chop it up and use it with out brining if you use it the same day brining just preserves and stiffens it up a bit for use strips are just a convenience they are already brined much easier to ship don't have to stay frozen if packed in salt just start rite behind the gill plate filet one side off the herring down the backbone chop the head off and you have two strips "A" side still has the tail on it "B" side is just a strip the large blue label herring you can get two strips from each side of the herring check out this video from the calumet marine web site under forums and bait shop http://calumetmarine.proboards.com/index.cgi?board=fishing&action=display&thread=318 Link to comment Share on other sites More sharing options...
JWheeler Posted May 12, 2013 Share Posted May 12, 2013 I cut my own out of whole herring, a lot more bang for your buck. I have not brined mine to this point, we cut on the fly. Ran out last year, and a good buddy of mine had cut his own strips out of the whole herring and brined it. Simple mix that he explained, and what I found was that the brined herring strips he made last longer than fresh cut. They were more durable. They all catch fish Link to comment Share on other sites More sharing options...
Rascal Trophy Fishing Posted May 12, 2013 Share Posted May 12, 2013 One thing for sure is, it's a very stinky process. They also seem to work best after the big morning bite is over, or the mid-afternoon bite is slow. Link to comment Share on other sites More sharing options...
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