I have three gallons of cubed deer meat chunk coyote bait I made a couple years ago. Loins, back straps, and hind quarter meat. Tainted it in a five gallon bucket with lid and t-shirt between lid and bucket to let gas escape plus kept bugs and flies out.
I only let it get to a very light taint, really mild. This was a fresh killed deer mind you when we started, got a salvage tag to take the road kill. Once lightly tainted we Then added sodium benzocaine at that point and some other stuff like beaver castor, mink glands, and rat glands.
When it was all cured I divided it into three separate gallon containers. One is "as is" with nothing further added. The second got a little cured salted fish and fish oil added to it, and the third got a little cultured egg added and some burnt bacon.
We caught animals on all three baits the last two seasons, and have some left to use up this year too. Coyotes didn't seem to show any preference for one or the other, they all worked and I expect it to perform equally well this year too.
The castor odor has mellowed out in it from what I remember it smelling like last year. But it still looks same like freshly preserved meat chunks. Thought about adding a little skunk to it but it worked fine as is last year so am hesitant to adjust it.
I made about three gallons when I started and I only have about $5 in the sodium benzoate in my cost in it, everything else was something I caught or had here that I added to it. The salvage tag was free from local sherif.
I'm sold on merits of making this bait in terms of saving cost for a few seasons.
Good luck and hoping myself to hear from others responding to your inquiry too. Thank you for posting this. It was my first real stab at a larger bait batch too.
Jim
Last edited by jabNE; 11/10/18 09:25 AM.