I trim pork chunks in one of three ways:

1. Trimming down the sides to create a narrower trailer when seen from the
top. That sort of turns a frog into a short, split-tail eel. This creates a
smaller, more compact bait.

2. Slicing a layer of fat from the entire belly, creating a flatter
trailer -- more like a ribbon than a chunk. Do this if you want to let the
bait drop faster while keeping a large profile for bass looking down and
your hopping jig or up at your spinnerbait. If you're going to slice away
the surface layer of fat, it will expose a fresh, white fat surface. Didn't
BASSMASTER hints section this month suggest trimming several baits at once
and dropping them in a bottle with some RIT dye? Problem with that is, I
never think of trimming pork chunks in advance -- just as the need arises,
so I end up fishing with the belly flashing white. Who knows if that helps
or hurts... I doubt a reliable study has ever been performed to test it.

3. Cutting transverse slits -- across the fat belly at right angles to the
hook shank -- so the belly ends up looking like slats on a roll-top desk.
That makes it flutter a little more when you hope your jig or swim your
spinnerbait on retrieve.

Joe Haubenreich
www.secretweaponlures.com
First real spinnerbait innovation in decades!


"John Bailey" wrote in message
...
Can anyone tell me what people mean when they say they prep their pork
baits? I think they make slits in the fatty side so that it flexes
easier, but I'm not sure. Would you make the slits crossways or
lengthwise? Any other tips?

--
John