In the past, I have used mostly fresh beaver meat in my canine sets, this year I want to preserve some and try it, I have tainted ground & chunked beaver meat:
Question:
When I add the sodium benzoate, should I leave it out at room temperature and stir it occasionally?
Stir it in and let it work for a given time period and then freeze it?
Or “D”… none of the above?

I'd mix it with a small amount of water to dissolve it first then mix it in and stir every couple of days for a week or so then leave it out at room temperature. Ive actually done a little bit of testing of SB and it actually looks like it might slightly improve the attractiveness of meat from the results I've witnessed.

Yes sir, I’m making 3 different baits right now. One is ground and the other 2 are cubed. I wanted bigger chunk bait but I think I went to big. Probably 1.25x1.25. Ground looks good and most of the taint smell has tamed but the cubs seem to keep tainting. They got 2.5 cups of SB/gal dissolved in warm water. Any thoughts. Thanks

I am very new to using SB but the batch I used was smaller chunks than you and I mixed dry just enough to cover the pieces with the powder. Like flower on a fillet. They didnt taint at all and have been at room temperature for a year still smell fresh

Pm sent

Appreciate the input, I originally thought about posting it in the Lure Formulators Forum but timing was an issue and thought there would be more traffic here this am.

1 cup SB per gal/meat
dissolved in bout 1/2 cup warm water
pour in and mix well
stir well every other day until it has gassed off with your 1 way vent

at local feed store they should have shoulder length 1 time use gloves for birthing calves, work great for mixing, pulling all up from bottom.

Thanks for all the above and the PM’s. Does anyone else have something to add?

I’ve been mixing it about every other day- the consistency seems a little rubbery.
Everything is cut into 1/2” cubes... it’s cheese curd squeaky- is that normal?