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wooduck26

So my wife....

6 posts in this topic

...and I picked up some King Crab legs for dinner tonight.....and while eating them we accumulated a pile of bit and pieces we werent going to eat...its mostly fatty tissue that surrounds the meat inside the shell.....it has a very fishy oder.....which got me thinking..

Has anyone ever tried making "egg sacks" with any of this stuff for Channles? Ive got about a cup worth in the freezer that I am going to use this weekend....Ya dont know unless you try!

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I've been meaning to process fresh sucker or similar bait into a purée. Then taking the syringe used to inject broth and seasoning into meat and inject the purée into a hollowed out soft plastic bait. I just haven't had the time or found a old processor at a garage sale.

Definitely let us know how it goes. Should be as good as fresh shrimp.

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