Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature may not be available in some browsers.
LIVE: Port Adelaide v Carlton - 7:30PM Thu
Squiggle tips Port at 63% chance -- What's your tip? -- Team line-ups »
Mate, when I go bottom bashing if the bait I drop down isn't hammered inside 30 seconds then something's wrong. I'm not interested in getting bored on the water, soaking baits for hours like you southern lot.
...and if I'm going shark fishing then I'm putting out a 2 to 5kg whole tuna, or mullet as bait, not a little bit of eel.
There are 2 basic forms of curing: wet and dry. A dry cure usually involvs useing salt or some other chemical to leech moisture out and then drying either in air or by applying heat. Its basicly the same principal of making jerky. a wet cure usually involvs a brine wich is a liquid containing a heavy concentration of salt or similar chemical and an acid like vinegar. The acid of the vinegar makes the liquid inhospitable to bacteria. Its basicly the same principal of pickeling (or corning). I have seen the two methods combined by taking a meat which has been brined and then air dried. From what I gather, you're basicly wanting to make "eel jerky" to use for bait. I would guess you could adapt pretty much any jery recipe and then air dry your eel (don't cook or heat it, it will change the texture and make it brittle) I use furnace filters and a box fan.
Mate, when I go bottom bashing if the bait I drop down isn't hammered inside 30 seconds then something's wrong. I'm not interested in getting bored on the water, soaking baits for hours like you southern lot.
...and if I'm going shark fishing then I'm putting out a 2 to 5kg whole tuna, or mullet as bait, not a little bit of eel.
Is that what they call tanking at Hawthorn?Patience is a virtue.