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Posted (edited)

So I cut up some herring to run left some natural and some brine in star Brite. I find it to soft, do any of you salt your bait? Or use a pro cure like eggs to firm up the flesh? Green as grass with cut bait so any tips would be great.

Edited by tlr426
Posted

You can use a cure to help firm them up. I use non iodized salt and it holds up well. I like the salt because I can freeze them with the salt and it doesn't make that much mess on the boat. Just a wet rag to wipe your hands

Posted

The salt really helped today. Some of my larger strips wouldn't roll. Wonder if I need to get different heads for larger strips. The small ones spun nice

Posted

for almost any cut bait head you will need some adjustments. Always deploy in the water next the boat and watch for the roll. Make small bends as necessary to achieve the roll your looking for. Once dialed in send it down

  • 2 weeks later...
Posted

I use regular sea salt put the meat in a zip lock add the salt shake it and stick it in the fridge or freezer. if your feeling adventurous you can add some jello mix for scent and the color will absorb into the meat. 

Posted

does anyone jig alewives out of the lake and use for cut bait ?

Best bait there is and fun too especially on blow off days

post-144505-0-07203100-1437685839_thumb.jpg

Posted

is that in the pond or the lake?

We fish for them in the bays

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Posted

What do you catch them with ?

Can they be caught this time of year ?

Use a sabiki rig. Have to cut one hook off so it's legal, can only have 5 hooks. Not too many left now. Usually first three weeks of June they are there. Most have moved back out to the lake now

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