Jig N Pig

ash · Post by **ash** » Tue Nov 22, 2011 9:05 am

OK - its getting to be that time of year where I have been known to unscrew my jars of Super Pork and unleash them on Bass - but my stock is thin. So any rumors of someone buying out the Super Pork line of products? Any new lines of product that are = to or better then Super Pork ?

I say bring back the Bo-Hawgs Pork Chunks so that i can get on with my jig fishing

Cooch · Post by **Cooch** » Tue Nov 22, 2011 10:46 am

Make yer own!
WinCo, big sale on Pork Shoulders, $.99 per pound. Strip the hide, xacto knife, some black n blue die, best damn chunks on the planet!

You don't need no stinkin BoHawg! HAR!

Marty · Post by **Marty** » Tue Nov 22, 2011 11:01 am

Cooch, when you say Pork Shoulders, $.99 per pound you are talking about the rind?

jloo283 · Post by **jloo283** » Tue Nov 22, 2011 12:45 pm

I can no longer keep this secret so here it is.

Soak them rinds in Aisan style fish sauce (costs about $3 for a big bottle), garlic, and fresh chilli peppers for as long as you want. It'll stink like hell but works great

milehi · Post by **milehi** » Tue Nov 22, 2011 7:31 pm

Just a question on the subject. Been using Unckle Josh for 30+ years, and it seem like I get soo many really wacked ones lately. I've done the glycerine thing but no way. Anyone have a solution?

Oldschool · Post by **Oldschool** » Tue Nov 22, 2011 7:52 pm

J & T Tackle (805/577.7663) still has a good selection Super Pork on the self.
You can dye pork with Rit dye and make up heavy salt to "super float" rinds by boiling sea salt 1 cup salt to 1 cup water.
Uncle Josh has introduced MEAT rind trailers; frogs and beavers and I have not tried them yet, still have a good supply of pork to use.
Tom

thukidad · Post by **thukidad** » Wed Nov 23, 2011 2:42 pm

jloo283 wrote:I can no longer keep this secret so here it is.

Soak them rinds in Aisan style fish sauce (costs about $3 for a big bottle), garlic, and fresh chilli peppers for as long as you want. It'll stink like hell but works great

Not a secret, I use the exact same method except for the chili pepper on my chunks.. just make sure you wash your hands after putting on the chunk.. WHEW!

godzilla · Post by **godzilla** » Wed Nov 23, 2011 6:46 pm

jloo283 wrote:I can no longer keep this secret so here it is.

Soak them rinds in Aisan style fish sauce (costs about $3 for a big bottle), garlic, and fresh chilli peppers for as long as you want. It'll stink like hell but works great

i do use fish sauce sometimes too works well lol

jloo283 · Post by **jloo283** » Wed Nov 23, 2011 8:43 pm

Dudes, you're cool!

supermat · Post by **supermat** » Fri Nov 25, 2011 6:39 pm

I've been using a lot of the new Uncle Josh MEAT product line. I'm really impressed with it. Its not as durable as traditional pork (no skin) but it moves really well and gets bit (in my opinion) better than traditional pork.
Matt