Homemade Bait Curing

Bait curing is the process of removing salmon and trout eggs from inside a freshly caught female salmon or trout and treating the eggs to allow them to be stored for a prolonged period of time without damage. When eggs are stored in a freezer without curing, the ice particles that form within the eggs damage the membrane around the egg, resulting in eggs that are unable to be used as bait for fishing, according to Lake Michigan Angler.

  1. Preparation

    • To prepare eggs for the curing process, the blood of the fish should be removed immediately after the fish is caught. Also, the eggs should be removed from within the fish and wiped clean, as any water used will be absorbed into the eggs and make the curing process more difficult. The eggs should be cured within three days of catching the fish to avoid degradation, Steelhead University reports.

    Air-Dry

    • The air-dry cure allows the salmon or trout skeins to dry naturally overnight, absorbing moisture from within the eggs in paper towels and newspapers. The eggs are placed on about 20 sheets of newspaper or two pieces of cardboard, Lake Michigan Angler reports. On top of this, several sheets of paper towels are placed to absorb excess moisture. The eggs are then placed in a refrigerator overnight to dry. The next day, the eggs are frozen in plastic bags. When the eggs are not dried properly before freezing, they can become slimy and unusable as bait.

    Borax

    • The borax curing method is suitable for eggs formed into a skein. This method allows for a longer storage period than other methods of curing, according to Lake Michigan Angler. This curing method requires the combination of powdered borax, canning salt and sugar, into which the pieces of skein are placed. Pieces of skein cured in this way can be stored for up to one month in a refrigerator or for more than a year in the refrigerator.

    Egg

    • The single-egg cure is designed to cure single salmon or trout eggs instead of pieces of skein that can be placed on the end of a hook as bait. The single eggs are dipped into boiling waste containing canning salt for between five and 15 seconds, according to the Lake Michigan Angler. The eggs are dried with paper towels before being frozen in plastic bags.