I mixed 1 can of sardines, an hard boiled egg yolk, one teaspoon of blood from beef, one tablespoon of bacon grease, two teaspoons of salt, a small drizzle of honey, 1/4 teaspoon of liquid smoke, and a 1/8 teaspoon of almond extract. I used 2 tablespoons of borax to preserve it. What do you guys think of this recipe?

I think the salt would have preserved it , I would be afraid the borax would give it a bad taste.

Agreed
Can you smell each ingredient?
Did you add each ingredient and sniff it each time , so ya know that none will over power the others?

You cant smell each individually but it seems to work off of each other nd it smells like a blend. I figure that an animal will smell better than me anyways and detect what I can. I just mixed together what sounded good in amounts that sound pretty alright and im gonna hope for the best and see what happens.

Some ingredients work better at a level the human nose can't detect is my experience. I think your approach on this formulation is probably how most of us started but we don't learn much about lure making doing it that way. When you learn the reaction of each single ingredient and at what levels its most attractive you will be a more effective lure maker.

I think it might be decent on coons. As mentioned leave out the borax and the liquid smoke and almond might be cut back considerably.

I used borax for a few seasons and didn't do well with it all all. Sodium benzoate or just plain canning salt did much bette with those as a preservative.

So just to update everyone I took some out before adding borax and added some more salt to it and it preserved it. It hasn't smelt any worse really it's the same. I can't believe it. I wonder what the salt does I mean I thought it would dry out to nothing but it made it a little pasty but it's the same. Does it kill the bacteria? How long will bait made with salt last? Can I throw in a small amount of citric acid to made it last longer or something? I'm really surprised by salt and its power.

Really I don't see much in your formulation that would need preserved. The canned sardines are already preserved, hard boiled egg yolk is somewhat stable by itself, bacon grease doesn't need a preservative and honey can act like a mild preservative itself. Other than the blood all the other ingredients are pretty stable.