|
Post by rye on Jul 15, 2008 21:27:14 GMT -5
I've got some fish and beaver meat frozen waiting to be ground up and prepped for bait. I have a question on it though.
How long will bait stay stable and at what temps? Should I make it then, mix it with the sodium benz then refreeze it?
How do you handle the bait you've prepped for the season adn how far in advance can you start?
|
|
|
Post by UncleFester on Jul 16, 2008 13:10:33 GMT -5
Rye, I have a batch of beaver that I just finished tainting last week in this heat. I mixed in the SB to stop the tainting process and put the jar in the OUTSIDE Fridge. You can freeze it, or put it in the fridge and it should keep indefinatly after it has been preserved with the SB. There are more experienced bait makers on here that hopefully will see this and put their .02 in.
|
|
|
Post by biscuit on Jul 16, 2008 13:29:29 GMT -5
I also would like to know how much SB to add to diffrent meat beaver, mice, and fish
|
|
|
Post by beaverstop on Jul 16, 2008 13:31:05 GMT -5
I make different formulas at various times during the year. It has been my experience that fish does not last unless frozen and thawed just prior to use. The red meat based baits seem to only get better with age. I leave them in the shed in 5 gallon buckets and both glass and plastic jars through all extremes of temperature.
I'm not a bait making pro, I just enjoy tinkering and catching critters on something that I made. No names for them, I just call them "this stuff" or "that stuff."
I gave G3 a jar last year that was probably close to 5 years old. It seemed to work OK for him in his area. I gave him a different formula at the fish fry that I am interested in him testing. It has a unique characteristic when opened. We are probably 150 miles or so apart, so what works here may not be so hot there. A fellow near you made a very good bait/lure based on blue crab years ago. Occasionally a 20 year old jar will surface that still catches critters.
Making a short story long, but just go make it and use a proven formula/preservative. Be aware that it will continue to "work" for a few days after the formula is applied.
|
|
|
Post by rye on Jul 16, 2008 14:37:38 GMT -5
thanks for the info.. I am goign to get a few more buckets full of baitfish before I start grinding them up..need to order some SB too.
1 pint to 1 gallon right?
|
|
|
Post by beaverstop on Jul 16, 2008 19:00:01 GMT -5
I use various formulas that have some preservative in them plus about a cup of SB dissolved in a cup of warm water per gallon of meat.
|
|
|
Post by Ldsoldier on Jul 16, 2008 19:16:24 GMT -5
What are you using for bait fish? Alot of times you can go to a golf course and catch buckets full of bream all day or worms, crickets, beetle spins, etc...
|
|
|
Post by rye on Jul 16, 2008 19:55:14 GMT -5
left over Manhaden and mullet. I net my own bait when I fish and there are a lot of dead poggies at the end of the fishing day. I save them and freeze them down.
|
|
|
Post by rye on Jul 31, 2008 14:03:48 GMT -5
Jimmy,
You hit on something else I'd read.. some of the suppliers for SB warn it can take up to 7 days for it to kick in. I plan on keeping it in a big plastic jug during this time in the fridge.. you reckon this will keep it cool enough to not spoil while the SB kicks in? My aim is to keep the fish as fresh as possible rather than allowing it to taint. as you would beaver meat.
|
|
|
Post by UncleFester on Jul 31, 2008 17:31:24 GMT -5
When I did mine I mixed the SB into it well and it went right into the freezer Rye. That is how a man who makes alot of the stuff every year, told me to do it. He said you could freeze it or put it in the fridge.
|
|
|
Post by Bottomline on Jul 31, 2008 18:34:59 GMT -5
Sean is right on the freezer or refrigerator to prevent tainting further. I give the SB 10 to 15 days to stop the meat...........stirring every other day. After you have "stopped" the meat for this period of time, you can add your goodies to your meat. Stir once a week, but do not tighten the lid until the gassing period has finished.
|
|
|
Post by rye on Aug 1, 2008 6:45:50 GMT -5
Thanks guys... I appreciate it... I have some SB on the way and some jugs too.. .we'll see how this pans out... Looks like my season will be short though.. I'm leaving in Jan to head back to the big stupid sand box.
|
|
|
Post by beaverstop on Aug 1, 2008 10:28:42 GMT -5
Maybe I missed something. You said that you wanted it as fresh as possible. Just divide it up freeze it in the amount that you intend to use. No need for preservative.
|
|
|
Post by Ldsoldier on Aug 4, 2008 18:53:10 GMT -5
Think they'd let you take a couple of 330's to help deal with the "vermin" out there? ;D
|
|
|
Post by rye on Aug 5, 2008 7:06:17 GMT -5
LD.. I've seriously considered taking a few #2's with me.. there are a ton of critters living in the river bed down that way Beaverstop, no.. you didn't miss anything.. when I said fresh as possible, I also meant I didn't want it to sour in the set over the course of one or two warm days. I learned last year that Jack Mack is a great bait the first night.. after about 2-3 days.. they won't get near it.
|
|