Greybeard's salted shrimp...

[Railroader]

A couple weeks back, I used a suggestion from Greybeard, and layered peeled shrimp bites and kosher salt in a cup. Stored the thing in the freezer overnite and fished with the bites the next day. Worked well, but all that was biting was tiny whiting and clearnose skates.

I put the remainder in the freezer when I got home and forgot about it. Found it today when I was gonna do some more for a trip this week, and the ones from two weeks ago are still good, and this was stored in an open styrofoam cup....:eek:

Just finished making up another two pints, to be stored in Gladware with screw down lids. I'm betting that these would last all year.

The bites don't seem to ever completely freeze either, so no burn.

I'm completely sold on the "salted shrimp" idea, VERY easy, and VERY convenient in actual use. Stays on the hook MUCH better...

Fish seem to like it, too.

Thanks a bunch Greybeard!

Here's the formula, for those who missed it.

Get a container.

Peel and cut fresh shrimp into bait sized bites.

Layer of kosher salt, layer of shrimp bites.

Continue till out of shrimp or your container's full.

Store in freezer/cooler, whatever.

[rattler]

you can salt bait and keep it in the refridgerator...some pore off the liquid some don't...depends on the bait...you can put food coloring in before you salt them(red shrimp, blue squid, etc...)...works for me

[Railroader]

you can salt bait and keep it in the refridgerator...some pore off the liquid some don't...depends on the bait...you can put food coloring in before you salt them(red shrimp, blue squid, etc...)...works for me

Cool.....Might do that.:cool:

[Railroader]

I read somewhere that if you do use table salt, make sure it's NON-iodized. Why, I don't know.

[Fisheadgib]

My wife has a small bait business where she sells salt cured shrimp and frozen sand fleas to a couple local bait shops. I have made tons of the shrimp. You don't have to place it in the refrigerator or freezer. We keep it layered in salt in big plastic tubs with cheese cloth tied accross the top. We keep the tubs in a cabinet outside as it gets a little odiferous.:D After about 3 to 4 weeks, the moisture is drawn out of the shrimp and the pieces are very tough. At this point, the shrimp is cured and does not discolor and does not need to be refrigerated. It's handy to keep in a tackle box for those sudden impulses to go fishing when you don't want to waste time picking up bait. It works every bit as well as fresh peeled shrimp but is much tougher.

[Fishbreath]

I read somewhere that if you do use table salt, make sure it's NON-iodized. Why, I don't know.

You're best off just using the Kosher salt...works great and its not that expensive...