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▬▬Set ups used▬▬
Jigging World Night Ranger MH -
Shimano Stradic 2500 -
15lb Jbraid -
15lb Berkley Leader -
Jigging World Hybrid -
Shimano Stradic 3000 -
15lb Jbraid -
25lb Berkley Leader -
Fished w/
EliasVFishing Peanut Shads -
1 oz S&S heads -
For Specks -
Z-man 3/8 oz Headlockz -
Zoom Trailers -
Zoom Fluke -
Kayak used -
Fishfinder -
Cooler Bag -
Smoker -
Simple brine -
2 quarts water
half cup sugar
half cup kosher salt
1/4 cup soy sauce
couple bay leaves
two cloves crushed garlic
tablespoon pickling spice
hefty dose pepper
(brine your fish skin on overnight, make sure its covered best of your ability non reactive container, air dry for a few hours next day in a cold area, put a table fan over it to dry it out)
jalapeno brine (ADD LOTS OF JALAPENOS TO MAKE IT WORK)
Cup pineapple juice + 5 jalapenos diced up.
Half cup salt and half cup sugar to two quarts of water.
Brine over night. Also play with layering jalapenos over the fish, I tried it again and it came out much better second go!
Smoke skin on about 2 to 2.5 hours around 200 degrees. I found that worked best for the speckled trout and bluefish. Can go for a little longer if you want a "dryer" finish.
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