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Quick
Cure’s Guide for Perfect Bait
If you have questions not addressed in these instructions,
see our FAQ page
What you
will need:
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Quick Cure
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Paper
towels
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Medium
sized bowl
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Wide
mouth glass or plastic jar or container
-
Two
lids for your container, one with several ¼ inch holes drilled in it
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Scissors
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Rubber
gloves (the dyes in Quick Cure may stain your hands)
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Dust
mask (repeated use may cause respiratory problems)
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If you
start with a bad egg, you will finish with a colored bad egg. Remember
that!!!
 Remove
the eggs from the fish immediately and put them in a bag on ice. When
eggs sit inside of a dead fish, the blood coagulates in the skein and it
is very hard to remove. If you are in a situation where you can’t remove
the eggs, then you should bleed the fish so that the blood does not settle
in the eggs.
 Your
eggs should never be rinsed with water. Water will weaken the scent and
the milking ability, and you will end up with wet bait. The skeins should
be wiped clean with a paper towel, and they should be at room temperature
when you start. If you have a closed skein of eggs, then cut one side
of the skein open (lengthwise) so that it opens up like a butterfly when
it spreads it’s wings. If you have an open skein of eggs, you can skip
this step. Once the skeins are butterflied, you should cut them into bait
sized pieces. Remember that it is easy to make big bait smaller, but it
is impossible to make small bait bigger.
The
pieces should be laid on paper towels. When they are all cut up, you
should lay some paper towels on top of them and dab away any excess
moisture.
 Take a medium sized bowl and pour in some
Quick Cure.
 Pick
up one bait in one hand, place it in the bowl, and using your other hand,
“flour” it like you would if you were flouring chicken. Make sure that
you get Quick Cure in all the little crevices. The bait should be coated
with the cure. Use the hand you used to flour the bait to pick up the
bait and place it in your juicing container. By using different hands
(one hand only touches uncured eggs, the other only touches eggs with cure
on them), you will keep your Quick Cure in the bowl drier, and you will be
able to cure more baits with less cure.
When the container is full,
attach the lid with NO holes, turn the container upside down, and set it
aside. Be sure to remember what time you were finished. Let the
container sit for 45 minutes to one hour, then pick up the container, turn
it right side up, rotate it around several times, and set it down right
side up. Then, let it sit for another 45 minutes to one hour.
 When
the eggs are done juicing, remove the lid with no holes, and replace
it with the lid with holes drilled in it. Turn the container upside down
and let the juice drain out of it. If you are doing a large amount of
eggs, you may want to use a large pan with a screen that is elevated so
the juice can drain off of the eggs. If you are doing a small amount of
eggs, you can drain them directly into an empty sink or use a 9 x 13
baking pan with a small cooling rack (the same kind you would use to cool
cookies when they come out of the oven). If you drain them directly into
the sink, make sure that no water is allowed to touch the container or
eggs. Let the eggs drain for at least 12 hours. The longer they drain,
the drier your bait. If you want really dry bait, you can rotate the eggs
while they are draining. This will add air in between the baits and will
make a drier finished product. Once they are the consistency that you
prefer, then you are finished.
You
should not refrigerate your eggs for at least 48 hours. If you are not
going to fish with your eggs in the near future, then you can store them
in a vacuum-sealed glass jar. You should not use plastic to store them in
because the chemicals in Quick Cure will absorb the plastic smell. The
sealed jars can then be stored in a cool dark place. They do not need to
be refrigerated or frozen once they are sealed.
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