KIDNEY SLAPPER

intresting i use 3.5 gram jags out the boat sometimes in 4mtrs of water no issues.
if im fishing deeper and if the weather is playing up i will go heavier.
in saying this i use hand lines out the boat.
 
 
on the jetty i use a rod slow start and stop retrives with twichtes in between.
 
one time i threw out my jag and i was like why is it floating🤔🤔 lol on closer inspection the 3.5gram lead weight fell out😆😆

I always look for the ol' stains on the jetty if there is fresh sprodge that would be the area I would try first 
above weed 
then again ....What would a port soaked river fisher know 
 
and that don't mean I fell in the Port River ...

The only other thing to consider is water quality.
 
I had read/heard the water around Brighton was like 'mud' last week, so did the water look murky?  Saying that, water should preferably be clearer for a better chance.
 
Yesterday on the Pt Noarlunga jetty, the water 'ok' but not clear - no-one (and there quite a few trying) caught a squid that I saw.  However, on Sunday a few squid were caught.

Remember when on a jetty fish with wind in the back otherwise the jag will come back towards you. currents can make it intresting lol😎

intresting i use 3.5 gram jags out the boat sometimes in 4mtrs of water no issues.
if im fishing deeper and if the weather is playing up i will go heavier.
in saying this i use hand lines out the boat.
 
 
on the jetty i use a rod slow start and stop retrives with twichtes in between.
 
one time i threw out my jag and i was like why is it floating🤔🤔 lol on closer inspection the 3.5gram lead weight fell out😆😆

congrats underpants
well deserved😆

congrats underpants
well deserved😆

did someone say pork liver 😂😂
yummo😆

And Pasteta, which is made from pork liver and bacon  

Chicken Liver Pate and Lambs Fry & Bacon all in 1 post - really           
Each to their own I know and I'm glad you enjoy the "different" delicacies  .... but   ........ where's 'Ralph'
 
Enjoy

Picked this baby up yesterday for Bream and light fishing.
 
It's a Certate 2508PE with an Atomic Arrowz Bream Surface 3-8lb rod.. 
 
 

I don't mind it ether, but I prefer & love lambs fry & bacon that I make from my Mum's old recipe. ..

dont knock it till ya try it doobs😂😂😂
its the best ....just had some pasteta for breakfast lol

Maybe you should try it when you get the munchies after a few, doobs.

haha.
 
Play on my words...
 
Play on my Doobs...
 
One things for sure...
 
I won't eat a can or two..
 
 
I'm getting better as it flows my bro

theres a chicken pastesta too...

Brrrr, shivers ..... liver....brrrr, shiver

Bravo bratko bravo...grew up on pasteta and still have it for lunch couple of times a week...nice bread roll PASTETA sliced onion with sum pickles and I'm in heaven lol...

Pâté. Love it or hate it. I like it and the missus loves it which comes in..... handy .
 
Most stuff you can buy is c**p, with a few, often expensive exceptions. So i set about making my own and it's actually pretty easy and freakin delicious.
 
I have evolved the following recipe from a few others to personal taste and final quantity:
 
 
Pâté
250g cleaned chicken livers
75g butter
1/2 red onion, diced
1 small garlic clove, crushed
6 peppercorns
2 whole cloves
3 allspice berries
4 coriander seeds
3 anise stars
60ml port
60ml cream
 
Jelly
60ml water
60ml port
1tsp gelatine power
 

 
Pâté
 In a spice grinder/mortar & pestle grind: peppercorns, allspice, cloves and coriander seeds until fine and set aside.  Melt 1/3 of the butter in a skillet over medium-high heat; when foam subsides, add onion & garlic, cook until softened. Add ground spices & anise when onions are nearly cooked.
Remove onion mix to heatproof bowl. Add another 1/3 butter to pan then livers; cook livers on one side until they begin to brown, about 2 minutes, then flip them and cook the other side. Be sure to keep heat relatively high so that the outside of livers sears and inside stays pink. Think ‘medium-rare’, you need that moisture.
Remove livers to bowl with onions. Add port to pan and use it to clean the pan. Add to bowl with onion, livers and their buttery juices, remaining butter and cream.
When cool enough, purée mixture until it is smooth – food processor or barmix in the same bowl.
Scoop pâté in ramekins, smooth top. Set aside. Jelly
Combine the port and water in a small, heatproof jug/cup. Sprinkle the gelatine over the top and stand until the gelatine is softened. Heat in microwave and stir until gelatine has dissolved, and let it cool. Slowly pour jelly on top the pâté, over the back of a spoon. Refrigerate for at least 2 to 3 hours or until fully set. Preferably a day or 2.  
Serve with bread or crackers, cheese and a bottle of red. Enjoy

some bro crickey i never put up a report😣😣😣😣😣😣

Gday KS,
 
Have you tried your lamb ribs?????

and cooked by a cheif😁
YUMMY
we know whos cooking at our next s&h meet😉

and cooked by a cheif😁
YUMMY
we know whos cooking at our next s&h meet😉

and cooked by a cheif😁
YUMMY
we know whos cooking at our next s&h meet😉

Well with Fathers Day the other week, and with this jerky post put up and with Harris Scarfes having the Kitchen Couture dehydrator on sale at $49.95 (instead of the usual unbelievable ridiculous price of $199.95).
I thought the kids can get me one 
 
First effort, Cajun Beef Jerky and didn't turn out too bad, but have had better ones.
 
Used Corned Beef Silverside as already cured.
 
1/2 water
1/4 cup white vinegar
1/2 tsp garlic powder (didn't have any)
1 tsp oregano
1 tsp thyme (didn't have so used basil)
1/2 tsp salt
1/2 tsp cajun hot powder (should be 1 tsp, but erred on side of caution)
1 tsp paprika
1 tsp pepper