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Outdoors extras, including a steelhead bait good for salmon, too |

Outdoors extras, including a steelhead bait good for salmon, too

Mike Seate
| Wednesday, December 5, 2018 8:54 p.m
Lil' Corky Cluster

TIP OF THE WEEK All those squirrels that seemed so obvious, and oblivious, during the fall archery seasons? They can be hard to hunt in winter. Only the wiliest survived, and tough conditions can keep them denned up for long periods of time. But late-season squirrel hunting can be fun and productive if done right. In cold weather, start a little later in the day — say 9 a.m. rather than daybreak — to catch squirrels enjoying the sun. Look for squirrels to be on the ground more often than in the trees, as most of the mast will have fallen. And, with all the leaves gone, consider a .22 rifle instead of a shotgun, as you can reach out further with it.

LURE of the week

Lil’ Corky Clusters

Company: Yakima Bait Co. (

Lure type: Imitation egg sac

Sizes and colors: Available in three sizes — 11/32-, 7/16- and 9/16-inch — and 30 colors, including sherbet, rocket red, pink clown, luminous green, black, chartreuse flame, glitter pink and luminous spot.

Target species:Steelhead and salmon.

Technique: These are imitations of egg sacs. What makes them different is they’re buoyant, meant to float just off the bottom of a stream or river. That is said to get them down to the fish but result in fewer hang-ups. They’re best used in drift fishing, casting upstream and letting them ride into fishy-looking spots with the current.

Sugg. retail price: $1.89 for a 6-pack, $3.30 for 10.

Notable: While these are meant to be fished by themselves, as a lure, they can also be used in conjunction with live bait. Rigging a cluster just up your line from bait can help to keep it off the bottom and attract fish.

recipe of the week

Smothered pheasant


• 1 pheasant, cut into serving pieces

• ½ cup shortening

• 2 cups sliced onions

• 1 cup milk

• flour

• salt and pepper to taste


If you’ve got any leftover birds from earlier this fall, or plan to get more in the late season, here’s a simple but good recipe.

Cut pheasant into serving pieces. Roll them in flour that’s been seasoned with salt and pepper.

Brown meat slowly on all sides using shortening in a Dutch oven. Top with sliced onions, then pour in milk.

Cover tightly and cook over low heat on top of the stove or bake at 325 degrees. In either case, go until the meat is tender, usually about an hour.

Bob Frye is the editor. Reach him at 412-216-0193 or See other stories, blogs, videos and more at

Article by Bob Frye, Everybody Adventures,

Copyright © 535media, LLC

Categories: Outdoors
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