Lake Trout and Sucker Meat

[4x4bassin]

I have a backwoods trip planned for May to my favorite lake trout lake and i'm starting to plan/gather things now . A couple weeks

ago I salted up about 75 shinners (they turned out good) but there seems to be alot of info. on the web about using sucker meat !

I do alot of jigging so I was thinking what would be best to put on the bucktail , salted shinner or some sucker .

All I can think of is that the sucker is a bit more oily giving off a good scent trail but not sure . Is it worth taking up some sucker

strips as well .

We have good luck with the shinners but just looking for some more ideas from the board . Any one use sucker meat for lake trout ?

 

Thanks

[Fang]

While I haven't used sucker when jigging for lakers, I do tip my jigs in the summer with 2" Berkley Gulp minnows and it works. Usually jigging with bad boy type lures, Never really had the need to tip any spoons.

 

I have fished with some older gents on temagami who tip there spoons and jigs with the Uncle Josh ripple rinds, not sure if you can get those anymore but I saw lakers caught on that

[bushart]

Over the years I've had good success with sucker meat--incl jigging

 

I would freeze the suckers whole---take em out couple hours before use----find a rock before you launch

 

carve into chunks---scales skin--l'il guts and all---all makes a great scent trail

[NANUK]

Sucker bellies cut in 3 to 5" strips, jigged at the bottom can be deadly for big greasers.

[fishboy]

don't forget the good ol' frozen smelt...works in the Haliburton area

[pike slayer]

not sure if its legal.... but ive seen guys use lake trout skin and belly to catch lakers with good success

[4x4bassin]

Thanks guys !