How long does it take meat to rot down to a liquid

How long does it take to rot meat or animals like mice or minnows? Like how long until they turn into a liquid? One time when I was a kid we had just moved into town and I was playing with the next door kids and one of them found a bag sticking out of the ground and decided to pull it out and it was a dead cat that had been there so long it was rotted down very heavily and a bunch of liquid came out everywhere. How long does it take for meat to rot down to a liquid?

I would think that all depends on conditions. If your looking for fast , put it in a black bucket and set it on a black roof.

Don’t forget to vent the bucket !

Snake a few hot months but mouse only gets to a cream that I have gotten in to it depends on the amount of water in the meat. With snake you end up with a “water” and bones the most water of anything I have ever worked with. For most meats a good taint is all that’s needed, rotten baits will get you a rolling response in many cases.

I have found that preserving fresh meat then letting it breakdown will yield a sweeter smelling bait mostly with mice, after a few years it smells like candy a sort of caramel odor.

Dang Jerry I wish my processed mice smelled like Caramel. You need to sell that stuff.

You almost want to lick your fingers after making a set. (Almost)

Mouse goes pretty fast.

And once it goes, it GOES!

All depends on the heat. 90 + degree is best. When I was in New Mexico I had a hot room just a black closet on the outside of the shed. It was dark with no windows and would ger very hot I would put fish and chicken 50/50 into a gallon jar and within a week I would have a pint of cream on top a quart or so of juice in the middle and a pile of bones on the bottom. the juice was a good base for a LDC and a few drops of skunk tincture made it better yet. The bones just got tossed, but that heavy cream on top was the best lure for coon and caught everything from rats to coyote. A super good ( Loud )paste lure or base. Mice are best aged in a cool dark place. meat will have a different smell when rotted slow under ground or quick in the sun. kinda like a stew cooked on the stove or slow cooked all day in a crock pot. there both cooked but they are different. its not just the recipe but how its prepared.

Going to do a gallon of snakes soon, road killed bull snakes and rattle snakes only I stay away from the other snakes that produce offensive musks. I have a bunch of glass jars with new lids to work with they just need to be peeled.