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I work with the restaurant industry and there they’re required to wash, rinse off the soap and food residue and sanitize followed by complete air drying. (There are about 200 sanitizing chemicals on the market. 170 degree water for 1/2 a minute is effect as a sanitizer too.). If there is still an odor to the food contact surface after proper cleaning, they do it again.

Washing and rinsing alone doesn’t kill all the bacteria or mold, and certainly doesn’t sterilize the surfaces. In what’s called biofilm, there will still be some left. The sanitizing rinse knocks down (but again doesn’t sterilize) the bacteria and mold to the point our bodies don’t see what’s still there as a threat.

In a nutshell, you’ve got to get all the residues off everything. This may mean power washing at the car wash, doing all pieces in your wife’s high temperature dish washing machine or hand scrubbing the crud off everything. Then sanitize and air dry. If you still have an odor after things dry, do it again. You have to get the biofilm off if you expect the next batch to be good.

PBW (Professional Brewers Wash) is a cleaner used in home breweries.

Star-San is an acid based sanitizer used after cleaning.

bet they would work for cleaning lure making vessels!

I just put all my stuff in a large pot and boil it a few minutes then rinse. It will get rid of pure quill so I figure that's good enough. Now castor on the other hand is still detectable after boiling!