Gentlemen ..... I thought I'd as here as the fur trapping guys operate in the cold. I need to work in less chilly conditions and would rather not create a fly blown nightmare for myself, inside forty eight hours.

Best suggestion I've heard, so far, is to use smoked fish. Seems it doesn't rot so quickly and flies aren't that eager for it. However, I'd find meat a whole lot easier to source.

Just wondering; Is there any way to keep a meat based bait attractive when the air's not cold?

Thankyou.

Though some folks can answer that on here, you might ask that on the trap talk, way more guys formulating their own fresh baits than on the ADC forum. (Though again, some can answer, you'll get more folks who do this all the time on the other forum "trap talk."

Justin

NaC7H5O2

Making a slurry of warm to hot water and common household granulated salt, borax, zinc valerate,methyl paraben and sodium benzoate are a few common meat preservatives that are used in varying proportions to the volume you are trying to treat.

Citric acid is another option. Or just raise the salinity of your bait...a high concentration of sugar will also preserve your product.

Thanks, guys. I'll go to TT and repeat, just to mop up any more input from there then.

Meanwhile, it just so happens that I have a full tub of citric acid powder to hand! Absolutely no use for it. Bought it for a one off purpose, long ago.

Looks like it's coming together

go to bait makers and lures, but bob hit the nail,

Smoked meat and fish seems to lose it's odor strength after a short time. Maybe if it were dried out then ground into a powder which can be used as a tracking agent instead of a liquid trailing scent.