Question about Liver
When you cure liver why exactly would you want to do this other than to toughen the meat? I was under the impression that cats go for the blood scent that might be the reason for the garlic??? Does the curing the liver also mean there is no refrigeration is needed?
I did try the garlic with the addition of Cayanne on fresh liver and it outperformed the regular liver 5 to 1.
Once again sorry for the dumb questions.
I was reading from the link below:
- Kenny Poe
1. Welcome to the BOC!
2. No such thing as a dumb question. (Ive tried alot)
3. The garlic helps to attract the cats
4. It also "toughens" up the liver, so it stays on the hook better.
5. Refrigeration (imo) is a must. That liver will spoil and become unaffective.
How long do Ya'll usually cure your livers?? Also what is the best hook to use with the cured livers?
Thanks for the info!,
i do it for 2 hot sunny days, hard to come by this year!!
2hot days on waxpaper, and dont refridge. the smell is what the kitties like
- Jerry Trew
Don't forget the salt! And don't forget that it MUST be NON-iodized. We've had enough brothers have poor or no success using regular iodized salt to feel pretty positive that it's a no-no. I've tried livers cured with garlic powder and ones cured with anise side by side, and couldn't tell the difference in bites. But they both had salt. My theory is that blood is salty, so the cats home in on the salt taste. While I don't refrigerate the livers while out on a fishing trip, between trips I keep them in a ziploc bag, inside a plastic coffee can, in my bait fridge. They'll last almost indefinitely that way.
Question to anyone who has used brown sugar curing the livers. Did you use salt, or just the sugar?
I have great success with garlic salt and cureing with a jerky dryer. Usually takes a couple of days to make and is alot cleaner to me than setting it outside where the flys can get to it.
Thank you for the info. Note to self buy a small fridge to keep bait. Got an earful today because a couple of crawlers made it out of my little bucket
hahahahahha:lol: The wife did not find it to funny!
- Matt Hardbarger
The guy that made that thread you were reading does not know what he is talking about. lol
I dont cure until leather tough, just gizzard tough I guess is a good way to describe it. Tough enough to stay on the hook but still a little flexible. If you dry out too long it can become brittle.
Good luck with it buddy.
- Jerry Trew
I used to cure mine till it was the consistency of well done steak, but after seeing others cure theirs till it was hard, and seeing them have just as much success with their liver as I do with mine, I've started curing mine till it's kind of hard, on the basis that the harder you cure it, the longer it will keep. Either way, it quickly absorbs water and softens up when you put it in the water.