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Wild Turkey
Tied by John McBride |
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Thread: 3/0 mono
Tail: Embroidery thread; gold-sparkle
Hook: Nymph
Wing: Ringneck pheasant tail fibers
Abdomen: Super-fine yellow chenille
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| Tying Instructions |
Grandads original was tied with gold jewelers wire & wild turkey.
For cost and availability I revamped it to chenille and ringneck
pheasant tail fibers.
Start thread mid-shank and wrap to bend, tie in the Emb. thread
and the chenille. Trim Emb. thread to hook gap length.
Wrap thread to eye, (leaving about an eyes width to the eye.)
Half hitch twice. I put a drop of head cement on thread and
spread with bodkin. Wrap chenille to this half hitch and tie off and trim.
Pull a few fibers from a pheasant (or turkey) tail and tie on
top, trim to hook shank length, trim at tie in and wrap over
this for the head. Whip finish, and a drop of head cement and
you are done. |
| Fishing Tips |
Recipe: Bluegill Fillets
- 1 cup pancake mix
- 1 egg (slightly beaten)
- 1 can 7-up
- salt and pepper to taste
Combine pancake mix, egg, and 7-up.
Dip fish in mixture and let dry in fridge for 20 min.
Dip in fresh mixture, (the second time) and deep-fry, or skillet
fry in butter, or oil.
Recipe: Salad Dressing
- 1/4 Cup Canola Oil
- 2 Tabl. onion flakes
- 1 Tabl. Celery Seed
- 1 Cup Sugar
- 3/4 Tabl. Paprika
- 1 Cup Catsup
- 1/2 tea salt
- 2/3 Cup Vinegar
Mix oil and vinegar together in a large bowl, then add dry
ingredients and stir till well mixed. Makes about a quart.
I place mine in a cleaned out catsup squeeze bottle. (You
just emptied one to make the recipe.) Keeps for months in the fridge!
I used this at the restaurant where I used to have
all-you-can-eat-fish-friday's. |
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