I don't see or hear people talking about it. Has anyone used it? I have a woodchuck that I was thinking about salting.

not saying it couldn't or shouldn't be done but you would be better off in my opinion to cube or grind your ground hog and place in glass gallon jars to taint add some castor and ambrette ... let age ... then preserve with sodium benzoate or regular pickling salt ... or one of the many bait solutions available nowdays would work for you

then end product will be much more attractive than salted red meat

if you wish to use fresh then i would suggest grinding or cubing and freezing ... i assume it would be ok i never do it this way so really cant say

only thing i salt as bait is fish ... all read meat is cubed , ground and made into bait

have fun

I have a hard time using groundhog for bait. It just makes such good jerky.
Go ahead and try a little salt cured and see if it works for ya, and use the rest as PS said. you might find it will work great and have found the new superbait!

i was wonderin about salted meat too, but what id really like to have is more of a step by step, do you just cake it in salt? do you smoke it? grind it, strip it, or cube it? ho long will it last? im gunna try some groundhogg bait this year just to be different, probably freeze it, but my freezer is full of fish

if i were to salt red meat for bait i would go about it just as as i would salt fish ... using plain table salt ... *i would chunk it and would also probably lean towards deboneing the meat ... wash/rinsed and free of blood etc.

using plastic buckets with tight sealing lids ...

i put about a inch of salt in the bottom then place a layer of meat (doesn't hurt to remove excess moisture before placing in bucket) cover lightly with salt and keep repeating until you run out of meat or the bucket is full ... making sure each piece is well coated and covered with salt ... put lid on and seal tightly

yes you could smoke the meat prior to salting

salted meat will last a long time once cured

but personally do not see this as a feasible method of bait making ... many better ways to make and preserve meats as bait with greater attraction potential to boot!


**** let me clarify the use of pickling salt ... it can be used just as sodium benzoate but used at approximately twice the volume ... for example two cups of pickling salt vs one cup of sodium bezoate per gallon of meat ... and i have had good results using less than that quantity ... with that said i prefer sodium benzoate

but this is not the same as "salting" meat

I think I am going to give it a shot. I have plenty of bait around so I might as well experiment a little with it. Like PS said, I'll debone it and clean it up real nice and salt it like I do the fish. I don't have any beaver castor, what would be a common ingredient to add for the farmland fox or yotes?

thanks ps

When I originally made lure many were salt cured,
Follow the advise Possum skinner gave, Benzoite, glycol and glycerine give baits a better smell

were do you get that stuff?

Most of the bigger trap supply houses Cumberland, Schmitt, Minnesota, Sterling, Montgomery

I dont know if Nick Wyshinskis baits and lures book is around. But if would be a good beginning

Wily Carrol had some fun lure formulas for out west

Musk (any), Skunk (light), Bobcat glands, Yote or fox glands, urine, honey, fish oil, ambergris (sp?), lovage oil, many many more... Unless you mean common as in household items, then I am not sure.

DT those are great. Thanks!

Mink gland added to most fresh meat baits works great on fox and yotes.

Mink urine works plain too for a mix up when gang setting