Re: Meat tainting question,,,,,
[Re: contender]
#249722
07/04/07 11:47 AM
07/04/07 11:47 AM
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Anonymous
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Anonymous
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New to trying to make my own bait. Coyote or fox bait. Meat tainting. How do you do it? I need the basics answered. Container? How long do you taint? When do you add sodium Benzoate? I either dice the meat into small cubes or grind it. (personal prefferance) I put the meat in this bucket or one set up this way... It is very important to keep flies out but you need to let gases escape (or it will explode), so I put the lid on tight, use silicone on the hose where it enters the bucket and put the end in water so flies can't enter but the gases can bubble out. I let the meat taint til it looks grey and starts to bubble around the edges like so... but when it is stirred it is still fresh in the middle. (you can taint it as rotten as you want, this is just how I do it) I then mix in castor, rat glands, and a few secret things. I also mix in one pint of glyceryn or glycol per gallon of meat as an anti-freeze and one pint of sodium benzoate (disolved in one pint warm water) per gallon of meat to preserve it. (I've been told a cup/gallon works but I don't risk it.) Put the lid back on and let it sit 2 weeks stirring every other day or so until the ingredents are intermingled good and the SB has totally stopped the tainting. Then bottle it. ~ADC~
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