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Re: salt curing bait....
Posted By: RACFish In Response To: salt curing bait.... (JeffW)
Date: Sunday, 1-14-18, at 1:58 p.m.
Just finished 2 1/2 lbs. for trip to Fla.
Used Morton Kosher Extra Corse salt. Kind of reminds you of salt that goes on soft pretzels.
Whole process takes about 2 weeks. Then I vac-pack them in 2 doz. pieces per pack.
If you use frozen, thaw, de-shell and dry real good. Place in large Tupperware container in layers, then store in refrigerator.
Hope this helps.
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