Chris can you sometime discuss your spreads for Browns,Lakers,Steelhead,Cohos and Kings Spring Summer and Fall.Thank you for helping us catch more fish.Big Thank you to Tangled Tackle and Dreamweaver
@@tangledtacklefishing Thanks Chris! Last night I put the strips in the borax/salt mix in my work truck (night shift) and then added water before I went to bed this morning. 😂 I'm driving out to fish shortly. Thanks again
Not a dumb question. They are pre brined but this does help them last longer, and you won’t have open packages stinking everything up in your refrigerator using this process.
Interesting recipe I had not seen before. Here in Oregon most bait brines use a smaller amount of mill salt to make the meat more resilient, powdered milk to tighten a scales and laundry blueing to make the scales more reflective. Not sure if it works any better just food for thought. I enjoy your channel and learn stuff not discussed out here.
Once done, How long do you keep the brined strips in the solution in the refrigerator??
They can last for months.
Thx a million! 😊
Has anyone ever used or tried using shad strips for kings?
Chris can you sometime discuss your spreads for Browns,Lakers,Steelhead,Cohos and Kings Spring Summer and Fall.Thank you for helping us catch more fish.Big Thank you to Tangled Tackle and Dreamweaver
So you leave them in the brine when you take them on the boat. Do you keep it on ice when on the boat
Yes. I like to keep them cool.
Chris, another brining question... Would this work for unbrined whole bait or is that more involved?
Yes it’s the same recipe I’ve used in the past for whole bait.
@@tangledtacklefishing Thanks Chris! Last night I put the strips in the borax/salt mix in my work truck (night shift) and then added water before I went to bed this morning. 😂 I'm driving out to fish shortly. Thanks again
Do you ever add herring oil or scent to brine. Like egg cures do??
I do not, but I'm sure you could. Just be careful adding too much.
This may be a dumb question Chris, but aren't the strips from The Big One already brined?
Not a dumb question. They are pre brined but this does help them last longer, and you won’t have open packages stinking everything up in your refrigerator using this process.
Thanks Chris. I just assumed open them and use them. I will have to try this. Maybe I'll finally get some bites on meat 😉
You can absolutely just open them and use them. But you will need a place to keep them once finished. That’s where this comes in handy.
Can you add food dye or the fire gel?
I've never tried it but I'm sure you can.
Interesting recipe I had not seen before. Here in Oregon most bait brines use a smaller amount of mill salt to make the meat more resilient, powdered milk to tighten a scales and laundry blueing to make the scales more reflective. Not sure if it works any better just food for thought. I enjoy your channel and learn stuff not discussed out here.
Very interesting. I might have to try your method also, although I think both serve the same purpose.
Every time I brine them just sucker spoil on me and make my fridgerator stink
Why 20 mule team soap?
It's not soap. It cures the bait.
@@tangledtacklefishing it doesn't leave a scent on the bait?
Every time I brine the bait they spoil and make my whole fridge raider stink
It's important to use a air tight container and they should not spoil using the method I showed for a long time.