A Step-by-Step Guide to Curing Salmon Eggs for Bait Without Using Borax

Salmon eggs are a prime bait for catching big trout, steelhead and salmon. Curing makes the eggs taste better and stay on the hook longer. Many anglers use borax as part of their curing recipe. However, borax is being banned in some areas due to toxicity concerns. Luckily, you can still cure juicy, fish-catching salmon eggs without borax.

In this article, I’ll outline the easy process to cure salmon eggs using safer ingredients. You’ll learn brining techniques, additives to use, curing times, storage and more. Let’s get into how to cure lively salmon roe that will catch you more fish!

Why Cure Salmon Eggs?

Curing eggs before using them as bait improves them in a few key ways:

• Curing firms up the eggs so they stay on the hook longer
• It enhances and amplifies the natural fish attracting scent
• The brine adds flavor that triggers strikes
• Cured eggs release scent and taste slowly underwater

Overall, curing makes eggs into a more effective bait that catches more fish. The curing process makes the eggs tougher and improves action to trigger instinctive strikes.

Curing vs. Preserving Eggs

It’s important to understand curing eggs for bait is different from preserving them. Preserving is for long-term storage by salting heavily or canning. Curing is a short-term process to enhance eggs’ use as bait. Cured eggs keep just fine refrigerated for up to a week.

Why Avoid Borax for Curing?

Borax (or sodium tetraborate) helps firm up eggs and prevent spoilage. However, there are safer options than using this ingredient

• Borax toxicity is harmful if ingested. It can pollute waterways.
• Safer ingredients like salt, sugar and cures work just as well.
• Avoiding borax is recommended in national parks and protected wilderness areas.
• Many states like Oregon, Washington and California ban borax for curing.

You can achieve great cured eggs without borax Stick to all-natural cures and preservation from salts and sugars

Step 1 – Gather Curing Ingredients

Curing salmon eggs is simple with just a few ingredients:

• Salt – Table salt, kosher salt, canning salt all work. This firms the eggs.

• Sugar – White and brown sugar both work well. Adds sweetness and scent.

• Baking soda – Helps neutralize fishy odors and toughens the eggs.

• Salmon egg cure – Commercial cures contain extra scents, flavors and preservatives.

• Food coloring (optional) – Dyes like red or orange enhance visibility.

Avoid ingredient additions like borax, formaldehyde or sprays. Stick to all-natural components for safety and effectiveness.

Step 2 – Mix the Brine

Combine your brine ingredients into a jar or plastic container. Here is a basic brine formula:

• 1 cup salt
• 1 cup white sugar
• 1 tbsp baking soda
• 2 tsp salmon egg cure
• Few drops food coloring (optional)

Mix 1 part brine concentrate to 5 parts water until dissolved. You can double or triple this as needed for more eggs. Play with adding more sugar, salt or cure for your flavor preferences.

Step 3 – Rinse the Eggs

Rinse your salmon eggs briefly under cold water. Gently move them around to wash away any blood, loose membranes or debris. Don’t soak the eggs before brining.

Step 4 – Brine the Eggs

Place your washed salmon eggs into a container and cover with the prepared brine solution. Use a ratio of 1 part eggs to 5 parts brine. Stir gently to evenly distribute.

Place in the fridge to cure. Resist the urge to constantly stir or agitate the eggs while curing.

Step 5 – Cure Time

Cure the eggs refrigerated for 12-24 hours for best results. The longer cure time firms the eggs more and allows the brine to fully penetrate.

After 12 hours, you can test an egg. It should be firmer but still soft inside. If not firm enough, continue curing up to 24 hours.

Step 6 – Rinse and Store Cured Eggs

Once cured, drain off the brine and rinse the eggs well under cold water. Gently rub any slimy outer membranes off each egg.

Store cured eggs in a container in the fridge. Lay them out in a single layer, not touching. Properly cured eggs will last up to a week refrigerated.

Tips for Great Results

Follow these tips when curing salmon eggs for excellent bait:

• Handle eggs gently to avoid breaking and damage
• Cure smaller batches of eggs for best results
• Use a weaker brine for steelhead eggs which are more delicate
• Add a few drops dye to enhance visibility
• Rotate eggs while curing a few times for even penetration
• Don’t cure eggs longer than 24 hours
• Keep cured eggs refrigerated and use within 1 week

Ready to Catch More Fish!

Now you know how to easily cure lively salmon eggs without using borax. The process takes a bit of time but delivers a supreme bait that catches fish.

Be sure to follow regulations and don’t use borax in protected wilderness areas. Stick to all-natural cures. Prepare smaller batches of eggs at a time for freshness.

Equipped with cured eggs and good technique, you’ll hook more trout, salmon and steelhead on your next fishing trip.