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Sunset Lodge

3.12.19 Sunset Lodge Fishing Report, Nw Angle Of Low

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Hello from the NW Angle!

Fishing is really starting to pick up, which usually means Spring is on the way! 

Fishing on the Minnesota side has been best at first and last light, which can make for long days on the ice this time of year.  The Sauger bite has really picked up with a lot good sized eaters coming out of 21-25 ft. The most effective colors for both Walleye and Sauger have been Chartreuse, White, any Glow/lighted/UV (specifically red) and hammered gold. When fishing at depths less than 20 feet, keep an active presentation. Northerns tend to be most active in the early afternoon which is a good time to take a break from jigging and put out a tip-up.
 
Fishing on the Canadian side has been good since the last snow storm and continues to produce Crappie and Walleye. A light setup for crappies with plastics or larvae has been productive.  

Slush is still frozen in well-traveled areas but it plentiful off trail.  

Fishing will continue to improve as the weather does, there is still a lot of time to fit in a last minute ice fishing trip!!

Sunset Lodge
 

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  • Your Responses - Share & Have Fun :)

    • They are good. Greg had 2 kinds and one of them had sage. The new owners rarely make the sage links but those were my favorite.     Yes, do we know you?     👍
    • and then finished them on the grill???  interesting!!  for the taters!!
    • I found this picture and it had the recipe. Brad Woods They sure look good.   Ingredients 1 lb - 85/15 Ground chuck ¼ lb - Breakfast sausage meat ⅓ cup - Bread crumbs ½ cup - Parmesan, grated ½ cup - Cheddar, shredded ½ cup - Onions, finely chopped ⅓ cup - Jalapeño peppers, finely chopped 2 tbsp - Milk 2 Eggs ¼ cup - Worcestershire ¼ cup - Your favorite rub/seasoning ½ cup - Barbecue sauce 18 to 20 cubes of extra sharp cheddar cheese, ¼" thick Preparation Preheat your smoker to 225°F;   Place the ground chuck,ground sausage,egg, parmesan,onion,grated cheddar, bread crumbs,barbecue sauce,Worcestershire and milk into a large mixing bowl.Combine everything thoroughly;   Use your hands to form meatballs that are about 1.5 inch in diameter; Press the 1/4 inch cubes of cheese into the center of each meatball; Use your hands to form the meatball again covering the cheese completely;   Smoke the meatballs with your favorite wood until 160° internal temperature; Baste with sauce during the last 30 minutes if you like; Total smoking time should take around 1 hour.
    • I sliced the potatoes, put them in a bowl and microwaved for 8 minutes. A fork can go through but not real easy, al dente. I whipped up some Louisiana hot sauce mixed with sour cream to go with the potatoes. 
    • links, and I loved them!!  question, does your wife's name start with the letter S???  and as for Greg and I we got along as long as he followed the rules...  
    • Still do. Are you talking about the rope or links?
    • That was 2 owners ago. Greg was a good guy but he might have been hard for an inspector to deal with. He had a cabin up near Battle Lake that he used to let me use it when he was not using it. Now he built a house on the property and lives up there.   The main person who owns it now used to be a co-worker of mine back in my grocery store days. I've been friends with him for probably over 25 years. That plant is now state inspected instead of federal.     I've been to that one a couple of times. They have some good stuff too.
    • Or take the necessary precautions to protect yourself without requiring the government do it for you.
    • that has already been discussed Del......   
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