Curing salmon eggs is an essential technique for anglers looking to enhance the appeal of their bait While using borax is a traditional method, there are also effective alternatives that provide great results without the potential downsides In this comprehensive guide, we’ll explore the ins and outs of curing salmon eggs without borax, from simple recipes to expert tips and techniques.
Why Cure Salmon Eggs at All?
Curing salmon eggs provides several key benefits:
- Preserves the eggs by drying them out and preventing spoilage
- Firms up the texture which stays on the hook better
- Enhances the flavor, making the eggs more appealing to fish
- Allows the eggs to absorb dyes or scents for added fish-catching power
- Lets you store and reuse cured eggs across multiple fishing trips
So while fresh salmon eggs work great as bait, curing them takes it to the next level in terms of fish-catching effectiveness
Traditional Borax Curing Method
For generations, borax has been the standard go-to for curing salmon eggs. The process involves mixing a tablespoon or two of borax per cup of eggs, letting sit for 5-10 minutes, then rinsing.
The borax firms up the eggs’ texture draws out moisture and acts as a preservative. However, some anglers prefer to avoid borax due to potential health concerns if consuming the eggs.
Luckily, there are several excellent alternatives for curing salmon eggs without borax. Let’s look at some of the most popular options.
Salt-Based Curing
One of the simplest and most effective borax-free curing options is using regular table salt. The salt acts similarly to draw moisture out of the eggs, preserving them and creating a nice firm texture.
The basic salt curing method is:
- Rinse eggs to remove blood, membrane, and other fluids
- Layer eggs in a bowl and coat thoroughly with salt, about 1-2 tablespoons per cup of eggs
- Allow to sit 5 minutes, stir/mix, then let sit another 5 minutes
- Rinse with cold water and dab dry
The eggs are now cured and ready to use! For added preservation, lay them out to air dry on a paper towel for 15-30 minutes after rinsing off the salt.
Sugar and Salt Blend
For a sweet and salty cured egg, a popular alternative is mixing 2 parts sugar with 1 part salt. The sugar adds flavor complexity while the salt firms up the texture.
Follow the same basic curing steps as with salt alone. Let the egg-sugar-salt mixture sit for 5-10 minutes total before rinsing clean. The slightly sweet flavor makes the eggs extra enticing.
Quick Cure Brine
For a fast and effective wet cure, create a salty brine by mixing 1 quart water, 1 cup salt, and 1 cup sugar. Heat to dissolve the salt and sugar fully then let cool.
Place eggs in the cooled brine for 5-10 minutes. The salt preserves while the sugar sweetens. Rinse then dry the eggs as the final step before using.
Additional Flavorings
When curing with salt, sugar, or brine, consider adding other flavorings too:
- Honey, molasses, or maple syrup – for a more complex sweetness
- Garlic or onion powder – savory enhancement
- Vanilla, fruit juice, or jello – for a fruity flavor
- Anise, maple, or rum extracts – robust aromas fish detect
A small amount of flavoring can make your cured eggs stand out!
Dry Curing and Drying
For a low-moisture cured egg with concentrated flavor, you can dry cure salmon eggs:
- Rinse off egg fluids then pat dry
- Spread eggs evenly on a baking sheet
- Generously coat with plain salt or a sugar/salt blend
- Gently turn the eggs periodically for even drying
- Once semi-dry but still tacky, rinse off excess cure
- Optional: Allow to fully air dry to maximize preservation
The drier texture can make the eggs easier to handle and store long-term. Rehydrate in water before use.
Extra Tips and Tricks
- Add food coloring or egg cures when soaking to tint the eggs
- Store cured eggs layered in Tupperware with salt or borax for long-term preservation
- Cure smaller batches of eggs to maintain optimal texture and flavor
- Use pickle, canning, or other fine salts for an even distribution
- Adjust cure times based on factors like egg size, temp, and your end preference
- Rinse thoroughly after curing to remove excess salt before use
With these handy tips and versatile curing methods, you can ditch the borax while still keeping your salmon eggs shelf-stable and irresistible to fish. Get creative with flavors and textures to make your own signature cured egg blend.
Frequently Asked Questions
How long do cured eggs last?
Properly cured eggs can last for months in the fridge and up to a year in the freezer. Ensure they are fully dry and stored in an airtight container.
Can you use any salmon eggs?
Yes, salmon eggs from various species like sockeye, coho, pink, chum, and Chinook can all be cured. The size, color, and flavor may vary slightly.
Do you have to rinse eggs after curing?
It’s highly recommended to rinse thoroughly after the prescribed curing time. This removes excess salt and helps prevent overly salty eggs.
Why add sugar when curing salmon eggs?
The small amount of sugar adds a touch of sweetness, complexity, and enhanced flavor that makes the eggs more appetizing to fish.
Is curing required or can you use salmon eggs fresh?
Fresh eggs work great too, but curing helps preserve them for future use while also firming up the texture and enhancing the flavor.
With this comprehensive guide, you have all the knowledge needed to start curing salmon eggs without borax. From the numerous curing options to extra tips, you can find a method that perfectly suits your needs and preferences. Get out there and start cooking up the ultimate bait to catch more fish!
Curing eggs like a Pro
My go-to ingredients for a base brine cure for salmon fishing.
Curing eggs for salmon and steelhead fishing has always been revered as an art and most of the people who have little experience in the egg curing process find themselves to be a little intimidated for fear they will ruin them during the curing process. Good quality eggs are hard to come by for most and when the opportunity arises to cure up some eggs harvested from a salmon or steelhead, waste is not an option. Fortunately, the Pautzke Bait Company has come up with a product line which provides for an old school method of curing eggs that gives anglers who are new to curing, professional results. Anglers curing their own salmon or steelhead eggs can purchase just a few Pautzke egg curing products and can easily cure their own eggs that will in turn be very effective when fishing for salmon or steelhead.
Pautzke products for curing eggs like a pro
Pautzke Red Fire Brine is the foundation of this curing process.
When curing eggs for salmon and or steelhead fishing, I generally use three to four products from the Pautzke Bait Company that will help achieve the results I’m looking for in a quality cured egg skein. In some cases, I will use just one of the Pautzke Bait Company products I’ll mention below to achieve a base cured egg skein that will catch salmon or steelhead. Most of my egg cure recipes are brine based, especially when curing previously frozen eggs harvested from salmon or steelhead. I also use dry or powder mix cures, but for this article, I’d like to focus on the technique of wet brining the eggs to cure them. Brine cures are the easiest to master because they are very forgiving and almost always turn out great.
The first ingredient I use for wet brine curing is Pautzke Fire Brine. The Fire Brine comes in a 1 quart bottle and can be purchased in many colors, but I typically use two colors for curing eggs. The red Fire Brine is what I use for curing salmon roe and the clear brine is most often used for steelhead roe. The Fire Brine contains salt, sugar, and bite stimulants which are alone, enough to cure eggs that will catch salmon, trout, and steelhead. But, there are several ingredients that can be added to the Fire Brine to change the outcome of the cure depending on which species you are fishing for. I am a firm believer though, that a simple base cure is the way to go and adding ingredients before fishing those base cure eggs is how I make them fish better when the base cure isn’t enough to get the bites you’re looking for.
When adding products to the Pautzke Fire brine, consider adding a few other ingredients. I always add Fire Power to my eggs when fishing Northern California rivers. Its hard to beat the addition of the primary forage of salmon and steelhead into your egg recipe. I almost always add red Pautzke Fire cure to my brine recipe as well. The addition of these products into the brine makes a perfect base cure egg for salmon fishing. When curing natural color eggs for steelhead, use the natural BorX O Fire cure in lieu of the Fire cure. It too in the brine will make a perfect egg for steelhead fishing.
5 quart brine bucket is perfect for curing 1 gallon size frozen egg bricks.
Most of my frozen egg portions will rarely exceed the volume of a one gallon plastic bag. I find that a plastic 5 qt. container filled with (2) qt’s of Fire Brine is enough to properly cure a gallon brick of frozen eggs. I empty 2 quarts of fire brine into the plastic container, add 1/2 a bottle of Pautzke Fire Power (Krill) and a 1/2 cup of Fire Cure to the liquid. After stirring the contents for several minutes, I place the egg brick into the 5 quart container. It won’t completely cover the eggs in my container, but its not an issue. As time progresses, the eggs will thaw in the brine and settle completely into the brine solution.
This makes for a great base cure and your eggs will cure up very nicely every time. I like a 24 hour soaking period, but you can let them marinate for a couple of days without any problems. This really takes the babysitting time out of the curing process and if you don’t have the time to hover over them, no problem. Just make sure the brine and eggs stay relatively cool during the brine phase. Letting them get too warm can advance their maturation and push them over the top of their most effective state. Warming up your eggs is set aside for your day on the river.
Now, if you are looking for a really good base cure this is it. If you want to mix things up a bit, adding known chemicals, scents, or specific flavors that enhance the bite sometimes, can be done during the brining process as well. I personally like to add those chemicals and scents after the eggs are cured and ready to fish on any given day throughout the season. Most years salmon and steelhead key in on certain additions to your cures, but often are different from year to year.