mmontelongo
New member
Wanted to share a method I’ve been using to get the most out of my bait—and save a few bucks in the long run.
After a fishing trip, I take any leftover fresh bait I used (or sometimes people on the pier hand me theirs when they’re packing up) and preserve it for future use by salting it down. This process turns your bait into a sort of fish jerky that stays tough, smells strong, and is still super effective.
Here’s how I do it:
3. Lay the Bait: I place the bait on top of the salt bed, making sure none of the pieces are touching.
4. Pickling Salt Layer: I use pickling salt next—it’s finer and packs in around the bait better. I cover the bait with a generous layer. (I’ve also experimented with a small layer of garlic powder that I think works)
5. Repeat: Add another layer of kosher salt, and repeat the process if I’ve got more bait.
6. Storage: Lid goes on, and it all goes in the fridge or a cool dry place. (I put mine in my greenhouse with the lid off to help it dry much faster) The salt draws out moisture, firms the bait up, and preserves it. It’s basically jerky that fish love.
Not only does this keep the bait from going to waste, but it really stretches out your bait budget over time. I’ve had fish smash salted shrimp just as hard as fresh.
Also once you get your bait out, let your salt sit in the sun for a day and it’s good to use again.
Hope this helps someone else out there! Tight lines.
I’ve attached some photos of a bag of squid someone gave me on the pier last night.
After a fishing trip, I take any leftover fresh bait I used (or sometimes people on the pier hand me theirs when they’re packing up) and preserve it for future use by salting it down. This process turns your bait into a sort of fish jerky that stays tough, smells strong, and is still super effective.
Here’s how I do it:
- Dry the Bait: As soon as I get home, I pat the bait dry with paper towels—shrimp, mullet, squid, whatever I’ve got. I also remove any shells or heads from shrimp.
- Kosher Salt Layer: In a large Tupperware container, I lay down a bed of kosher salt about 1 inch thick.
3. Lay the Bait: I place the bait on top of the salt bed, making sure none of the pieces are touching.
4. Pickling Salt Layer: I use pickling salt next—it’s finer and packs in around the bait better. I cover the bait with a generous layer. (I’ve also experimented with a small layer of garlic powder that I think works)
5. Repeat: Add another layer of kosher salt, and repeat the process if I’ve got more bait.
6. Storage: Lid goes on, and it all goes in the fridge or a cool dry place. (I put mine in my greenhouse with the lid off to help it dry much faster) The salt draws out moisture, firms the bait up, and preserves it. It’s basically jerky that fish love.
Not only does this keep the bait from going to waste, but it really stretches out your bait budget over time. I’ve had fish smash salted shrimp just as hard as fresh.
Also once you get your bait out, let your salt sit in the sun for a day and it’s good to use again.
Hope this helps someone else out there! Tight lines.
I’ve attached some photos of a bag of squid someone gave me on the pier last night.
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