I'm just going to keep asking and see what I can learn. When and why would you use one over the other when preserving ground meat? There must some differences.

I used salt when I was preserving buckets of ground crawdads. S.B. for about everything else. Cost may be one factor and effectiveness may be one also. Taste to the animal or avoiding attraction to deer,cattle ect.

Do you think the salt does a better job on crawdads or is there another reason?

It did do a good job on them. It was also because I had learned it from someone in the know. Im sure S.B. and some M.P. would also work just fine. At the time it was affordable for me. I did wax the threads on the jars I sold it in. The salt would rust the metal lids if I didnt do this. I will add that this was bagged,granulated livestock salt.

Excellent, thanks for your response. Gives me something to start with at least.

I’ve read on several occasions that SB is not appreciated by coon and canines. Apparently they don’t be like the taste. So, if you’re making something you want them to eat, use the salt.

Note, I am NOT a lure or bait maker

I prefer salt for fish, SB for red meat.

Salt of course will make anything even more desirable to many non-targets.

Salt in “preserving” quantities often makes things less palatable.

Glycerin also makes things less palatable, fyi.

For lure makers, has anyone used monosodium glutamate (MSG) as a bait preservative or odor enhancer?

Ttt

I use SB in my mackerel bait as salt will ruin the treated plywood/screwed/glued boxes.

I’ve been reading about the preservation aspects of
Propylene glycol—it’s a good one and not toxic
Ethylene glycol—better preservative but very toxic
Glycerol/Glycerin—same product. Works well
Salt — works well and actually improves flavor

I’m leaning towards non-iodized salt because it’s cheap ( meaning I’m cheap!) and it enhances the odor/flavor when eaten. What I’ve read is the mix ratio is 1:4 or 1:3 salt to fish. Then it’s a matter of time — weeks for it to do its preservation.

I suppose one could do the ceviche method of soaking fillets in lime juice which chemically cooks them.

Sodium benzoate is said to make the flesh taste undesirable. For those who catch everything that works the bait this is a non-issue. I don’t and I want them to come back when I’ve rebaited.

I tried a non-preserved ground up fish in some DPs. It got “ripe” in about 3 days. But, the riper it got, the more the critters loved it.