I was going to preserve about a pound of old ground turkey meat by using some borax, at least, I was. I only have boric acid at the moment and i'm not sure what the difference is. Do I have to go out and by borax or can I use boric acid in staid since I found that I don't have it. Is there a difference? All I was gonna do was simply mix 2 - 2 and1/2 heaping tablespoons to about 1 or so cup of water that is salty to an extent and then pour it in the jar (one pint) of meat just covering it with the water solution. So, does it matter whether or not you use one or the other, also this whole thing is a hail Mary experiment since i've never done it and its hard to find exact information sometimes, I'm trying to use information I have found to concoct something that works and is preserved at room temperature so I never need to refrigerate it, also how long do I have to let it set before I can jar it so it doesn't explode? One last thing I was gonna do was add a quarter teaspoon of garlic powder since others have said it attracts animals and makes them approach it differently.

You need borax or sodium benzoate.If the meat is tainted,you do need to keep the lid loose until things settle down.This can take 1 or 2 weeks with some meats.You will see the product settle when it stops working.

Thank you, that's really helpful

Just be aware, borax makes bait very non-palatable.

So apply accordingly.

Ive done some testing with glycerin and feel confident in saying it reduces the attractiveness of baits even though we can't smell it. With out testing my guess is borax would be worse.

I would be inclined to use canning salt instead of borax even though you will need to keep it in the freezer to keep the mold off .