Would appreciate anyone’s recipe / procedure for salting or brining bait.
I have salted bait with success, but am not sure on brining.
Always looking for new methods.
Thanks
Would appreciate anyone’s recipe / procedure for salting or brining bait.
I have salted bait with success, but am not sure on brining.
Always looking for new methods.
Thanks
Bump
I’ll take about half of the next days bait and create a brine with warm water (half bucket) and “Bionic Brine” (about a cup). Add bait and top bucket off with ice for the night. Next morning, I pull bait out of brine, bag, and top coat with “bionic”. Baits seem to last most of the day if bites are not to be found.
Thanks!
Will this brined bait last if frozen for any length of time?
I am looking for a better method for preserving bait for the off season when bait is hard to find. I salted mullet last fall and fished these most of the winter. At the very end the baits did not appear to hold up as well nor catch fish as well.
Fresh bait is always better. Brine, dry, then vacuum pack. Vacuum packing done right tends to stave off freezer burn and bait retains better color and texture.
Thanks!
I agree. Fresh bait is better.
I always like to have a backup in case I can’t locate any fresh bait to catch, particularly in the off seasons.
to experiment w/, I’d try adding salt & stirring until the salt quits dissoving, or
some adds salt till a potato, or egg floats.
Then you soak the meat for 2 days.
Then hang it in the sunshine.
Let me know how it goes & how long it lasts in the heat.
<Christ returned in 1844>