Has anyone added MSG (monosodium glutamate) to their baits to enhance the odor? It used to be down graded as the cause of Chinese Restaurant Syndrome until actual studies were done on it. It’s the basis for Tone’s flavor enhancer spices. And it forms naturally in tomatoes, beets and so on, so we’ve all eaten it.

I have personally not tried it yet but have a few recipes saved that call for it. All of the ones I have are using fish with it. The formulas call for 4 oz of monosodium glutamate to a half gallon of ground fish or canned mackerel. May be something to add to the testing list for myself as well. I wish I had more information to share and someday hopefully will.

Reportedly it has no odor of its own. I’ve seen human food recipes that call for a quarter teaspoon per pound or a tablespoon per gallon. 4 oz seems like a lot unless using it both as a preservative and a flavor enhancer.

They very well could have been using it for that aspect as well. The few recipes did call also for a cup of pickling salt. I wish I had more information to give on it. We may have to do some testing and compare results as I've wondered before about its use and possible advantages.

Here is a US government study that discusses MSG and coyotes.



Coyote Lure Ingredients

Excellent article jordanthmn thanks for posting.