Read this on another forum and tried it our recently. It worked great!! Best looking firm anchovies I ever had and they stayed very firm and lasted several days. You may want to try out the wet/dry brine.
"...your best bet is to do a liquid brine followed by a dry brine - more than likely you have re-frozen a pack that was not totally used up on your last trip...nothing wrong with that as long as you cure them sooner than later. [bait companies won't want me to tell you how to save your bait - but it is possible] I have about 100 freezer burned packs of bait that I put thru a process to bring them back to usable baitfish. Hmmm maybe I'll write a book about it! LOL
Yes, simply brine your bait for about three to five hours in liquid brine and then pack into a layered dry brine. Keep cool, do not freeze."
"The advantage to using a wet brine is that the salt cure and other agents used in the formulas [scent,uv,other] allow for the ingredients to absorb into the bait for a fully cured end result. The dry salt brine pulls the excess moisture out of the baitfish, but because the bait was pre-cured, I have not had any issues with it being too dried - in fact the process that I use also saves what is known as normally un-usable or shot, ie. freezer burned or end of trip uncured baitfish into usable bait that catches in most conditions."
Just got back from the west coast and using the brine described at salmon university.com. Not sure which ingredient makes the difference, but the was a definite increase in the hits on the side where we used that brine versus just salting.
I would definitely recommend using it.
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