Does anybody have a good minnow cure they would like to share?
Quick tips or suggestions?
Printable View
Does anybody have a good minnow cure they would like to share?
Quick tips or suggestions?
How sick are they?? Penicillin worked for me that one time after the trip to the bunny ranch.
I have had better luck with Amoxicillin, but I'm no Doc.Quote:
Originally Posted by Bullsprig
If you mean how to keep em alive -
I think an aerator and change out some water from where you are fishing would do fine. I have heard ice every now and then, but them minners are very prone to thermal shock.
You 2 aint right lol.
This is what I do when the heat starts up, go to jigs. When you take the minnow out of the cool water and dunk him in the hot water he will die right away anyway, so just use jigs.Quote:
Originally Posted by longfin
They are a lot less trouble and will catch crappie just as good I think.
crappie cowboy
have cured minnows by using a half-n-half mixture of sugar and pickeling/canning salt (Kosher salt works really well too). I take use a bread pan (the pan for baking loafs not biscuts or a cookie sheet) but any thing will work and pour about an inch of the salt/sugar mixture down and then place a layer of minnows so they do not touch each other or the sides of the pan(about 6-8 depending on their size). Then pour another inch or so of the mixture, and another layer of minnows and more mixture intill I have about 3 layers of minnows. Then I place another bread pan on top so the bottom fits into the top of the pan with the minnows in it (like your stacking them) and place a 5lb bag of flower or sugar or salt or meal or what ever... in the pan to add a little weight. this helps press the water out of the minnow but not so much so that it squeeses the oils out.
Thats just the way I was tought to do it, weather its right or wrong I dont know but it seems to work for me. The minnows dont come out like freeze dryed baits, they arent carboard stiff but I've never had a problem with them being too "mushy". Oh, and you want to let that pan sit for about 2-3 days at room temp (low humidity if possible), and when you take the minnows out of the mixture you still want to refridgerate them untill your ready to use.
I have no idea how this would work if you used garlic salt in place of the canning/kosher salt. I am pretty sure that the salt in garlic salt is Iodized (im sure I spelled that wrong) and I've allways been told you dont want Iodized salt... why? Hell if I know? But I dont even use iodized salt for table salt anymore because I like the larger kosher any way
years ago an old fellow told me to get a styrofoam minnow bucket,then paint the inside black. using the spray paint will eat some of the styrofoam, but not much. i've tried it and it works pretty good. the black paint repels the suns rays and keeps the water somewhat near the temp you put it in at. hope this helps
I bet those would be good on a cracker.
With some cheddar cheese