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Tainting meat #6754935
02/02/20 03:20 PM
02/02/20 03:20 PM
Joined: Nov 2017
Posts: 5,471
West Central MN
20scout Offline OP
trapper
20scout  Offline OP
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Posts: 5,471
West Central MN
What is considered a "light" tain and "hard" taint? What would be the advantages of either?


Common sense is a not a vegetable that does well in everyone's garden.
Re: Tainting meat [Re: 20scout] #6756075
02/03/20 01:01 PM
02/03/20 01:01 PM
Joined: Nov 2017
Posts: 5,471
West Central MN
20scout Offline OP
trapper
20scout  Offline OP
trapper

Joined: Nov 2017
Posts: 5,471
West Central MN
Beuler.....Beauler......


Common sense is a not a vegetable that does well in everyone's garden.
Re: Tainting meat [Re: 20scout] #6761575
02/07/20 11:11 AM
02/07/20 11:11 AM
Joined: Dec 2006
Posts: 11,165
Central NC
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traprjohn Offline
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Joined: Dec 2006
Posts: 11,165
Central NC
light IMO, the chunk is still pink in the middle but gray on the outside

hard, chunk is gray all the way thru, smells STRONG, and CAN get a rolling response.

I say chunk, since I make chunk baits and don't grind.


www.sevenoakstrappingsupplies.com for trap mods and gear
The 10 Commandments are not suggestions.
Buy a soldiers meal EVERY chance you can.

Re: Tainting meat [Re: 20scout] #6762205
02/07/20 09:08 PM
02/07/20 09:08 PM
Joined: Nov 2017
Posts: 5,471
West Central MN
20scout Offline OP
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20scout  Offline OP
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West Central MN
K, thanks for the reply. I'm tainting some beaver and think I'll do half mild and half heavier.


Common sense is a not a vegetable that does well in everyone's garden.
Re: Tainting meat [Re: 20scout] #6776555
02/19/20 09:14 PM
02/19/20 09:14 PM
Joined: Jan 2020
Posts: 2
GA
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ldhfff Offline
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Posts: 2
GA
Continuing on this topic, I have left some ground light and dark turkey meat in an airtight container the last 5 days outside here in GA. The average temp has been between 30F and 55F so not very warm. I checked the meat this evening and it didn't appear to be "tainting" but simply growing mold. Am I doing something wrong or do I just need to leave it longer? Is mold normal? Thanks

Re: Tainting meat [Re: 20scout] #6776947
02/20/20 08:41 AM
02/20/20 08:41 AM
Joined: Dec 2006
Posts: 7,590
SW Pa
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Bob Jameson Offline
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SW Pa
Stirring the meat frequently would be in order to expose all the meat to the open air to keep the aging equal and thorough. Meat types all age and begin decomposition differently. Some will mold or begin to change color first to indicate breakdown is occurring. Use it fresh if needed it will work if on location.

Outdoor temps at this time of year as you described is not conducive to allow accelerated aging to any degree. You most likely wont achieve the desired results with your method. Move it indoors to a more heated environment. Temps and meat condition ground or chunk type will determine how fast and thoroughly it will age through out. You must stir or it wont be consistent in its exposure to equal aging.

Has the meat been treated with any seasonings or basting prior to the aging. Salt/ pepper etc. You have to think some of these things through at times to get your answers
Poultry does not age and carry the same odor as red meats when aging. Most cleaned poultry has little fat content unless you grind all the fat and skin with it. White meat has far less fat content then dark meats usually

Raw meat poultry will tend to sour not rot then to dry out eventually if some moisture is not added to it. The odor will be quite different then red meats like deer, venison or beaver. These meat type taints can advance quite noticeable in 3-5 days at room temps and begin to develop a wet greasy look to them.

Adding some moisture to any meat will help to accelerate breakdown. Distilled water is a good choice. Warmer controlled temps are the key to most all aging methods.

Re: Tainting meat [Re: Bob Jameson] #6777080
02/20/20 10:27 AM
02/20/20 10:27 AM
Joined: Dec 2006
Posts: 11,165
Central NC
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traprjohn Offline
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Central NC
Originally Posted by Bob Jameson


Outdoor temps at this time of year as you described is not conducive to allow accelerated aging to any degree. You most likely wont achieve the desired results with your method.

.


until you put it in the Hotbox, you were sposd to make out of someone's free dead freezer with a light bulb in it, and indoor/outdoor thermometer set up backwards.

Its in Nick Wyshinski's book. You were sposd to ask loved ones for all 3 of his books for Christmas. Didn't they get the memo?


www.sevenoakstrappingsupplies.com for trap mods and gear
The 10 Commandments are not suggestions.
Buy a soldiers meal EVERY chance you can.

Re: Tainting meat [Re: 20scout] #6777193
02/20/20 12:06 PM
02/20/20 12:06 PM
Joined: Nov 2017
Posts: 5,471
West Central MN
20scout Offline OP
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20scout  Offline OP
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West Central MN
Keep it in sunlight to help prevent mold from forming but yes you should stir it occasionally.


Common sense is a not a vegetable that does well in everyone's garden.
Re: Tainting meat [Re: 20scout] #6777238
02/20/20 01:03 PM
02/20/20 01:03 PM
Joined: Dec 2006
Posts: 29,750
williamsburg ks
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danny clifton Offline
"Grumpy Old Man"
danny clifton  Offline
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Joined: Dec 2006
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williamsburg ks
i taint my bait for 3 days in hot summer weather. then i add sodium benzoate and methyl paraben. mix it in good. put the vented lid back on and let it sit for a year. that following summer i spice it up. its good that fall but better the following year. can also spice it up when you add the sb and mp.

letting it sit and age like that it loses that stink from methane. gets a sweet smell. critters like it


Those who would give up essential liberty, to purchase a little temporary safety, deserve neither liberty nor safety. Benjamin Franklin (1706-1790)
Re: Tainting meat [Re: 20scout] #6777714
02/20/20 09:33 PM
02/20/20 09:33 PM
Joined: Jan 2020
Posts: 2
GA
L
ldhfff Offline
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Posts: 2
GA
Thanks to everyone for the feedback. I have moved it indoors and will stir it daily in the warmer temps. This poultry was not treated with anything as it was wild turkey killed last spring. I also have assorted venison and elk that I can taint to try different meats, times, etc. I am not in need of the meat for bait right now so waiting however long it takes is not a problem. I'll add some liquid as suggested and stir, watch, and wait. Thanks!

Re: Tainting meat [Re: danny clifton] #6782591
02/25/20 11:58 AM
02/25/20 11:58 AM
Joined: Nov 2017
Posts: 5,471
West Central MN
20scout Offline OP
trapper
20scout  Offline OP
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Posts: 5,471
West Central MN
Originally Posted by danny clifton
i taint my bait for 3 days in hot summer weather. then i add sodium benzoate and methyl paraben. mix it in good. put the vented lid back on and let it sit for a year. that following summer i spice it up. its good that fall but better the following year. can also spice it up when you add the sb and mp.

letting it sit and age like that it loses that stink from methane. gets a sweet smell. critters like it


So Danny, would you consider that to be a light or heavy taint? I let mine age about a week in 50 ish degree weather and then added SB. It's now aging in my shop (40 ish degrees) until next season. Hope to do some testing with it late this summer.


Common sense is a not a vegetable that does well in everyone's garden.
Re: Tainting meat [Re: 20scout] #6783018
02/25/20 08:20 PM
02/25/20 08:20 PM
Joined: Dec 2006
Posts: 29,750
williamsburg ks
D
danny clifton Offline
"Grumpy Old Man"
danny clifton  Offline
"Grumpy Old Man"
D

Joined: Dec 2006
Posts: 29,750
williamsburg ks
20scout it stinks to high heaven after 3 days. a year later it does not. you call it whatever you like


Those who would give up essential liberty, to purchase a little temporary safety, deserve neither liberty nor safety. Benjamin Franklin (1706-1790)
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