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The dock is IN

Dustin Carlson at Twin Cities Chapter of MI Tuesday April 9

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You've recently seen Dustin on Next Bite TV wrangling with a bunch of Minnesota muskies up to 54 inches.  And a bigger one snapped his rod in two.  But that's nothing.  Dustin guided his uncle to a 48.5 by 28.5 Tiger Muskie that had an estimated weight of 49 pounds, and may have been a world record.  Although Dustin is part of Northland Muskie Adventures and guides in the Duluth/ Vermilion area, he fishes around the State, often with other guides and TV personalities.

Greg Ide

(Dustin has a replica of the Tiger Muskie in his booth at the Minnesota Muskie Expo)

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Great job Dustin. But now I'm wondering if the Saint Louis will ever be quite as good as it once was. Neither Minnesota nor Wisconsin have stocked for many years. Are we actually losing a great fishery?

Greg Ide

(last year a single St. Louis 48 incher cost $2600 in repairs. Luckily insurance covered that)

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  • Your Responses - Share & Have Fun :)

    • Thanks for some of the tips. I will try it in the next couple of weeks when i have time. I have read to smoke till about 150 internal temp does it make a diffrence if it goes to 130 or 150?
    • that makes 2 of us. Not sure what the deal is but going back and looking at old posts its doing the same to those pics as well. and there were no issues with those prior.   maybe has to do with the site being down over the weekend and some changes were made? @Rick
    • Looks good to me rundrave.  Is it just me or my phone, but the pics are on roids and I need glasses to read what's typed all of a sudden...
    • I've done both wet and dry brines with much better results with the dry. As grainbelt stated you can mix up whatever sweetness you like. Here's a simple one but pretty good. Its ALL per pound of meat.   1- Tbsp of tenderquick  1.5 Tbsp brown sugar  1/4 tsp black pepper  1 tsp garlic powder ( optional) Mix all the spices together and coat the belly , depending on the size you might have to cut it in half,  this is when you do that and stuff em in two 2 gallon ziplocs.   You can add some maple syrup to the bags as well,flip them  every day for 6 or 7 days then rinse them off real well,  put them on a wire rack and place back in the fridge uncovered. Next day smoke , and like grainbelt said your target internal temp is around 130, let them cool off and wrap up in plastic wrap for the next day of slicing. It might sound a lot of steps but its not that bad, with great results!! Good luck.    
    • If anyone here is in the market for an electric smoker, give me an IM. I will soon be listing my MES 40 that has only been used 1 time. It is barely even seasoned!
    • Not yet, but I have been thinking of trying one....
    • I figure any fish that doesn't get into my boat was a wall-hanger for sure. 😀
    • I've never bought a car/truck over $15K, so yeah.  It would take a powerball jackpot before I was in the market for a dealer showroom boat.
    • Dry brine with Mortons Tenderquick, amount directions per pound are on the package in a ziplock in the fridge. Add seasonings like onion, garlic, black pepper, maple sugar or brown, allspice, cinnamon, nutmeg. What ever you prefer. Take meat out of brine and let sit in Fridge overnight. Smoke around the 130 degree mark for 12 hours (for my liking) or as smokey as you like. Cut into 1/8" slices and cook in the oven 425 degrees for 20 to 30 min to your desired crispness.