When you taint meat for a bait is there a general rule regarding the amount of time you taint the meat and the expected reaction from target animal. I am asking because i have an excess of deer scraps from a friend that i want to make into bait. I have been lerking and reading the archives for a while and i see that everyone has a preferred a amount of time they like to taint meat but I'm trying to find the reason behind the preference. Any insight into the Alchemy of bait making is is welcome. And also i am ordering some books this weekend. (I know someone's going to ask)

Chunks almost the size of a golf ball, until gray on the outside and still pink or red on the inside.
Stirring at least every other day.
Then Adding solutions and or SB to stop the process. Again stirring at least every other day until gassing off is complete.
Don’t forget a one-way vent.. I use a small aquarium airstone epoxied in place.
Investing in all the books available is a smart move.
Don’t forget to join the free book/gear club, too.

Also, hope you put in vacation at work to attend the big Virginia convention next Friday through Sunday up in Bland Virginia.
Camping is free and the Big Walker Motel is in Bland as well as Many others in nearby Wytheville.
It is in a beautiful mountain valley and the leaves are turning and could some frost.
We often stay an extra day to cruise the many antique shops along interstate 81 in Wytheville.
Come by our tables and we can have bait making class!

Expected reaction for me from a canine for a bait is they better want it bad enough to dig for it. As far as why I taint it to the level I do is because I've tested and compared it until I understand what the coyotes (or target animal) preference is. Remember the target animal doesn't have theories or ideas they have the answers but it takes a little work to find the answers. Also remember different meats taint differently. I do think fresh, mild taint and heavy taint all can have a usefulness once you see the animals reaction.

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