I've been looking into salting my baits, this is got to be the way forward, there's only a certain amount of times you can re-freeze bait before it starts going off and throwing loads or giving it away at the end of a session 🎣 Great video very informative 👍
I've found Kosher rock salt (ice cream salt) to be best. Big chunks that let the bait breathe as it cures. Straight sodium chloride rock salt is $9 a bag at Lowe's. Also poke some holes in the bottom of you're salting container, that helps alot.
I just started salting my own bait recently and have 2 questions. I noticed on a few websites, people mention refrigerating the salted bait (squid/clams) during the salting process. Do you feel this is necessary? I feel it is not and would slow down the curing process due to the moisture that refrigerating creates. Obviously the point is to dry out the bait right? Also, when purchasing clams, I was trying to chose between buying the small fresh clams or 1 big fresh clam. I ended up buying both to see which would give me more clam for the dollar. Well it turned out that buying the 1 big clam (5"-6" in width) gave me clam for the dollar, where-as the smaller clams didn't, because you're paying more money for water weight (water trapped inside of the clam), as well as the weight of the shell attached to each clam. Do you think there would be any difference using cut up clam from the 1 big clam vs using the whole clam from the smaller ones?
Let me start by saying thanks, so the fridge will dry them out faster, not suggested i will say that they will last 3 to 6 months without refrigeration. but it depends on humidity. also using larger clams just means an added cost you can always put more clams on a hook.
What happens if you don't remove guts? I just salted some whole mullet but didn't gut them and some shrimp also didn't peel them wish I would have seen your video before I did that.
The way I understand is that besides the salt firming up the bait it also preserves it and salt will lock in the smell. It may still have a small sent. Refrigerate it it's up to you but I would until after its cured. And I would put into another container and add fresh salt. Dont throw out the 1st set of salt i read you can put out in the sun to dry out? And reuse it? For me i would have to keep it in my garage and even tho it will be salted and no need for refrigerator and it will be in a plastic container with lid. MY garage could have more moisture then if it was in the fridge? BUT on the other hand I would have a 2 batch of bait going before I used up 1 first batch, But with this salt method no refrigerator is need.
Yes i would recommend it as well. There is a company that sells thier left over salt as a brine and it is pretty expensive, so no reason you cant do it at home.
lurefishingMNL as long or as little you want. but you have to keep it stored in salt for it to last. i mostly just pack bags or tubs and leave for at least a day but it is ready to use at any point.
Just store them in a bucket with well closed lid in your garage. No problem with critters at all. Heck, I even had a plastic zip bag of salted haring laying under my back porch for months during a scorching hot summer - no idea how the bag got there but I think my dog can be blamed for that one - and not a single critter in or on it. And the bait was still perfectly fine to use. No bad smells, meat not dissolving and still nicely rubbery and firm, ... As if I had just salted it the day before. Crazy, huh.
Head contains alot of meat as well, but, most predator fish target and lock on to eyes. That is also the reason alot of fish have spots, to confuse predators.
sorry such a late reply, at any time. the curing process for long term storage is not stopped by opening and getting bait out. shrimp are simple just peel em first, then the rest apllies. and again we here appologize for such a late reply.
I've been looking into salting my baits, this is got to be the way forward, there's only a certain amount of times you can re-freeze bait before it starts going off and throwing loads or giving it away at the end of a session 🎣
Great video very informative 👍
AC Angler True once you start salting you will never go back.
Thank you for sharing, we'll definitely try this❤
I've found Kosher rock salt (ice cream salt) to be best. Big chunks that let the bait breathe as it cures. Straight sodium chloride rock salt is $9 a bag at Lowe's. Also poke some holes in the bottom of you're salting container, that helps alot.
We've tried tons of different salts over the years and walmart has table salt for .67 a lb.
Thanks man. Nice and clear explanation.
np
which one is better, open or close the container while curing the baits? thanks for the tutorial.
Close the container to not build excess moisture.
I just started salting my own bait recently and have 2 questions. I noticed on a few websites, people mention refrigerating the salted bait (squid/clams) during the salting process. Do you feel this is necessary? I feel it is not and would slow down the curing process due to the moisture that refrigerating creates. Obviously the point is to dry out the bait right? Also, when purchasing clams, I was trying to chose between buying the small fresh clams or 1 big fresh clam. I ended up buying both to see which would give me more clam for the dollar. Well it turned out that buying the 1 big clam (5"-6" in width) gave me clam for the dollar, where-as the smaller clams didn't, because you're paying more money for water weight (water trapped inside of the clam), as well as the weight of the shell attached to each clam. Do you think there would be any difference using cut up clam from the 1 big clam vs using the whole clam from the smaller ones?
Let me start by saying thanks, so the fridge will dry them out faster, not suggested i will say that they will last 3 to 6 months without refrigeration. but it depends on humidity. also using larger clams just means an added cost you can always put more clams on a hook.
What happens if you don't remove guts? I just salted some whole mullet but didn't gut them and some shrimp also didn't peel them wish I would have seen your video before I did that.
They go bad
what type of salt should i use? is that iodized salt?
Non idionized salt, any kind
Do you put them on the refrigerator
No need
will it work on canned sardines Curios so stay on hook better TY
No
due to the smell is there any reason it cant be refrigerated?
You can refrigerate it just no need.
The way I understand is that besides the salt firming up the bait it also preserves it and salt will lock in the smell. It may still have a small sent. Refrigerate it it's up to you but I would until after its cured. And I would put into another container and add fresh salt. Dont throw out the 1st set of salt i read you can put out in the sun to dry out? And reuse it? For me i would have to keep it in my garage and even tho it will be salted and no need for refrigerator and it will be in a plastic container with lid. MY garage could have more moisture then if it was in the fridge? BUT on the other hand I would have a 2 batch of bait going before I used up 1 first batch, But with this salt method no refrigerator is need.
Can you reuse the remaining salt for salting other baits?
Yes i would recommend it as well. There is a company that sells thier left over salt as a brine and it is pretty expensive, so no reason you cant do it at home.
Im gona do this right now with some clams and muscles i got.
Easwood SD Clams and other shellfish become SUPER BAIT, be carful not to catch too many fish. Subscribe to stay in the loop on all the great tips.
How long does your bait need to sit in the salt before you can use it?
lurefishingMNL as long or as little you want. but you have to keep it stored in salt for it to last. i mostly just pack bags or tubs and leave for at least a day but it is ready to use at any point.
Jelsma Outdoors appreciate the info
lurefishingMNL no problem, if you have any ideas or other questions feel free to ask.
Jelsma Outdoors
Great video 📹
Thanks, oldie but goodie.
Does iodised salt work ?
Joshua Wong No the iodine will degrade the quality, its better to use non iodinized or sea salt kosher salt, or even ice cream salt.
After I salted my own clams can I keep them into my Refrigerator or can i keep them outside
You can keep them outside but you might get kridders trying to get them. i use a small fridge outside and i dont plug it in.
Just store them in a bucket with well closed lid in your garage. No problem with critters at all. Heck, I even had a plastic zip bag of salted haring laying under my back porch for months during a scorching hot summer - no idea how the bag got there but I think my dog can be blamed for that one - and not a single critter in or on it. And the bait was still perfectly fine to use. No bad smells, meat not dissolving and still nicely rubbery and firm, ... As if I had just salted it the day before. Crazy, huh.
Jelsma Rod Co knitters don’t like salt. Usually stay away from things that can dry them out.
Hi it's me crio
spiderboy 8080 hey check out all our videos, sign up for JOD patreon for our special playlist and other perks.
K I'll try
I've caught more fish off of fish heads then the body.
Head contains alot of meat as well, but, most predator fish target and lock on to eyes. That is also the reason alot of fish have spots, to confuse predators.
What about salted shrimp
Would that be good too
Reeling N' Revving I can do a whole video just on shrimp if you would like, but it is just as simple and they have stay on the hook alot better.
Shane Jelsma nah it's fine I'll try this out with squid and shrimp.
How long does your bait need to sit in the salt before you can use it. What’s the cure time? And I’ll be doing shrimp
sorry such a late reply, at any time. the curing process for long term storage is not stopped by opening and getting bait out. shrimp are simple just peel em first, then the rest apllies. and again we here appologize for such a late reply.