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Re: salt curing bait....

Posted By: RACFish
Date: Sunday, 1-14-18, at 1:58 p.m.

In Response To: salt curing bait.... (JeffW)

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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Messages In This Thread

salt curing bait.... -- JeffW -- Sunday, 1-14-18, at 11:46 a.m.
Re: salt curing bait.... -- RACFish -- Sunday, 1-14-18, at 1:58 p.m.
Re: salt curing bait.... -- JeffW -- Sunday, 1-14-18, at 3:27 p.m.
Re: salt curing bait.... -- RACFish -- Sunday, 1-14-18, at 6:36 p.m.
Re: salt curing bait.... -- RACFish -- Sunday, 1-14-18, at 6:39 p.m.
Re: salt curing bait.... -- JeffW -- Monday, 1-15-18, at 9:15 a.m.
Re: salt curing bait.... -- RACFish -- Monday, 1-15-18, at 5:56 p.m.
Re: salt curing bait.... -- Ricky Martin Caton -- Monday, 1-15-18, at 6:14 a.m.
Re: salt curing bait.... -- jarhead cpa -- Monday, 1-15-18, at 9:05 a.m.
Re: salt curing bait.... -- JeffW -- Tuesday, 1-16-18, at 10:51 a.m.
Re: salt curing bait.... -- jarhead cpa -- Thursday, 1-18-18, at 1:09 p.m.

 

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