SALMON & STEELHEAD CURING INSTRUCTIONS
Lay egg skeins on a fragrance-free paper towel. With sharp scissors (for best results and to not pop individual eggs while cutting, we prefer to use ceramic scissors), butterfly your egg skeins lengthwise. Place up to 4 cut skeins in a 1-gallon zip-lock bag, laying skeins flat, then sprinkle with Zilla Bait Cure. (Sprinkle like you would season a steak before cooking - you want nice coverage, but you should still be able to see the eggs through the cure.) Flip skein over in bag, and sprinkle the other side with cure in the same manner. Leave air in the bag and seal shut. Leaving at room temperature, flip bag over every 15 - 20 minutes for as long as possible (at least 2 hours but up to 12 hours). Your eggs will be ready for fishing or to store in 12 hours.
Note: In order to get a quality cured end product, you must start with good eggs!
- Bleed fish right away
- Place fresh eggs in a zip-lock bag
- Keep eggs at room temperature (do not refrigerate) before and during the curing process.
- Cure eggs within 24 hours
Because ZillaBait has no added fillers and uses only the ingredients necessary in the curing process, you should have no liquid to drain from the bag at the end of the curing process. If you find after the first time you use our egg cure that all the liquid hasn't been re-absorbed back in to the eggs after 12 hours, next time you cure eggs, sprinkle just a little more cure then you did the first time. You will soon find the perfect balance that works for you!
