Thank you for that feedback, really do appreciate it. And congrats on 600!

You betcha! Good pickup on the Mug club nugget there.

Hey! Im not 100% clear on the question. Are you asking about how much of the red 3-2-1 mix to apply? In this video I don’t strictly use the Red Hot Double from procure. If my assumption is right, I don’t have a set amount as skeins are different in size. I like a light dusting of the eggs both sides, then I cut into chunks. Then Bag and add a little more powder to shake around. This 3-2-1 cure is a way more forgiving for burning your eggs than straight procure powders where you have to be more careful on the amount.

Slamola powder is fish repellent

Don’t cure roe for Sturgeon bait, if that’s what’s your asking. If your simply asking about Sturgeon bait itself, I’d toss a kabob style of salmon meat & golf ball size of roe wrapped up in a women’s leotard. That combo is well suited for Sturgeon at this time of year.

@@BCFishingJournal Ok cool! I just heard you say you had some old bait and it's for Sturgeon towards the end.

I personally don’t let them go longer than 2 weeks in fridge. After that, I package them for freezer. I’ve never tested so not sure, BUT I’d assume if you keep them in Borax they’d keep a lot longer in fridge.

Depends on your preference. I've seen salmon caught on natural colored eggs, purple, red, pink and bright orange. Adding a dye can make your eggs more visible.

I’ve never tried, and wouldn’t try it as I’m not sure how that would impact the amounts or the consistently of the brine. BUT if you do and it works out, I’d love to know!

@@BCFishingJournal im gonna cut out a little section and just use borax and then powdered sugar and il try them both i’m going to fish for the whites on the vedder very early tmr so i will try it

@@icantcatchsalmon I love your adventurous spirit. Why not try eh?

It’s a good question Clay. To be completely honest, I’ve never used eggs that have been frozen over a 12-15 months. I’ve heard they’ll last longer (if done/stored correctly), but I prefer to keep curing new batches each year. That said, I have pulled out cured Chum eggs that have been frozen after 2 years and they looked and smelt fine (but still didn’t use them).

@@BCFishingJournal okay! I was just thinking on keeping extra eggs frozen for a month or two until im ready to fish them! So I should be plenty fine. I’ll have to buy that canning attachment for my vacuum sealer as well!

I've never tried garlic. Do you use it? If so, is there specific powder/liquid you use?

The liquid cure is great, I think it’s tough to mess that one up. I can’t recall what the dry time is on the liquid cure but I like to extend it a little more to ensure the eggs consistency are dry and tactile. In my experience a longer drying time is key. Do not Freeze them while they are still wet, that’s the big idea.

@@BCFishingJournal Okay thanks for the info, so I will air dry them first..

@@BCFishingJournal Also im using them for surgeon fishing

The drying process I’m talking about is after they’re done curing (not before).

Do NOT cure your eggs for sturgeon. Instead create golf ball sized roe bags, i recommend using women’s leotards for the wrapper. It’s doesn’t have to be pretty as Sturgeon are finding the bait primarily based on scent.

"Harmony" by Hallman via Epidemic Sound.

barf

It's real borax with 5% moisture added. Think of it like the plain white borax but with the colored powder added (like Cool-aid). I personally really like it for colored up water conditions. If you want to know more about that Borax from Pro-Cure, here is the link: pro-cure.com/product/borax-rocket-red/

Mark E cool, I’d be curious on how the 1/2 portion provided a better result for you. Thanks for the note.

You can add twice the cure with the same amount of salt.....try it....you will really be impressed. I like the slamola...dye is good. When you use enough cure to fully coat it the will last up to 4 yrs in my experience....great to keep for emergencies