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Early in the morning I was catching them on a straight slow retrieve and then by mid morning it was the chop-pause-chop retrieve that got it done
You are better off colliding with a brushpile head-on or ticking the top of it than you are plowing into the bottom of it and reeling the bait all the way overtop the over
After a few hours of hot-smoking (100-150 F), your fish is ready to be eaten or kept for up toroughlyfour weeks, depending on how long it was cured
But by and large, the benefits of this line dont really prop it up well against fluorocarbon or braided line
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