Someone comment on a post about putting garlic in your predator bait and being pleasantly surprised. Was he being serious or was that a joke ? Does the smell of garlic resemble Asafoetida?

I use the authentic asafoetida material and have for a lifetime but I have heard the same regarding garlic but can't vouch for the effectiveness vs real.

Thanks Bob.

Is garlic used for “curiosity “?

I had read something about garlic several years ago and didn’t give it much thought. Had a buddy give me a well known bait that he bragged about but I could not get a coyote to change course even a little bit to check it out . I added a 1/4 teaspoon of ground garlic for the refrigerator and had immediate action at that dirt hole set.
Although I had good results with garlic in this instance , I don’t think I would go crazy with it . I added a 1/4 teaspoon to a 4 oz. jar and could smell the difference. I put a tablespoon in 2.5 gallon of fresh ground meat and could not smell the difference . I would be willing to bet that a coyote can smell it though “ they sure seem to like it “ lol !

CARMAN says its similar in its chemical make up as asafetida. I think id stick with the wild garlic it doesn't have the sweet undertones

i farm, spring veggies are loved by coyote, they'll destroy watermelon, squash, zucchini, tomatoes, peppers.........they've NEVER even so much as touched garlic. not saying it won't work, but i do have my doubts.

JetCat. I think perhaps just a little garlic. Personally I like some but I don’t chew it alone. lol

This particular bait was about to get pitched before I added the garlic. I personally am not a garlic fan, the only reason I used it in this particular bait is because I have a mind like a steel trap and don’t forget anything , lol ! Seriously though I don’t even remember who wrote the article about garlic having similar qualities as asafetida but did remember that it could be used in a pinch. I don’t get near as many test subjects as some of you guys so when I get a few positive results I have to proceed with caution as I don’t wish to scare the next visitors into the neighboring county .

All this being said you have to remember I originally added the garlic to a well known bait that my buddy swears by , I have seen many folks within these pages brag on this same bait and yet I had no indication that it was worth keeping. Now that I’ve added the garlic I will continue to use it , I’m a tightwad that hates waisting something with out giving it a good chance but this stuff was about to be tossed. I guess you could ask why did everyone like this bait and yet I could not get a coyote to investigate the stuff without the garlic ?

golf ball finding good ingredients is not easy. I think people are always saying leave bait and lure making to the "experts" because of the stuff they are buying. Everything from urine to fish oil to glands. Junk is easy to find and the results on a trapline reflect it. A lot of, in fact most of, the big name supply dealers are the absolute worst places to buy lure or bait ingredients including urine. They are great for buying traps cable and tools but the rest not so much.

Danny as I dabble in this bait making one thing I’m finding is the ingredients don’t matter as long as they attract the critters you want. The part that I’m fighting is mold , I find something that works and the next thing I know it’s getting moldy. It seems that the only home ingredient that I’ve found to combat the mold issue is 100 proof alcohol. A lot of ingredients will not mold but once you add meat it needs to be frozen or it will mold.
Does anyone use any simple household ingredients to stop mold ?

methyl paraben is very good if used in reasonable proportions. The biggest problem some have is not solublizing the material prior to adding it to your batch of lure or bait. This will give you the best contact and to stir things thoroughly.

I like reading others first hand learning experiences. Thanks for sharing. Its interesting to me that one ingredient can take a bait from you going to pitch it to good enough to keep it.

Bob I dissolved my MB and SB in about a half gallon of warm water per about 4 1/2 gallons of meat. Is that about right? Some of it was a little soupy after about 2 weeks . I drained all the excess water off after a couple weeks. Is that the right procedure for extended storage of the meat.

Typically within 12 hrs or so the entire volume of slurry is absorbed into the meat. I don't know the volume of preservative that has been used in your batches however our batches of meat are like jello blocks over night. The meat will take the form of the container it was in. The material is absorbed completely, there is no run off left of moisture.

I dont know if you added other moisture to your meat at that stage or not like Glycol or glycerine? That would interfere with the preservation process if you did that in the beginning.

Water,SB, MP and I did add a couple measuring cups of salt also as extra measure. About 20 oz SB and 8 oz MP to 4 to 4 1/2 gallons of horse meat

Different meats will have varying absorption properties. I haven't worked with horse meat enough to give my experience over the long haul.

However the chunk and grinding of the meats will have a great affect on the absorption speed as well. I know cat meat, beaver and most all other wild meats very well. They all will absorb preservatives quite readily when ground then processed. They will get rubbery in texture initially. The process will take some time to fully penetrate the meat to preserve it properly. Week to 10 days more or less.

Chunk meats will process more slowly. After a couple of weeks of soaking and stirring any leftover brine can be poured off to your liking and saved for later use on another batch or used for making a liquid brine for another project that needs it. Ground meats always absorb faster and more thoroughly in my experience. Its a good idea to pierce chunk meats generously with a large BBQ fork to help with the penetration process.

The exterior meat color will turn a shade brown to grey but the interior should remain pink or near red.

You can cut way back on the MP for the batch size you are treating Seth. I would say about 50%.

Thanks Bob

From what I read in that add that Danny posted it would appear that vinegar will stop mold . Has anyone tried this ? If so what kind of vinegar works ? I realize that vinegar may add a smell to your bait or at least change the final smell but in my experience what I like the smell of won’t always catch a coyote !