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.
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"...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."