Hamburger or liver in a piece of pantyhose works great for minnows and leaches in Alberta.
To preserve, mix a brine with salt and sodium bicarbonate (baking soda). The bicarb sets the scales and colour and prevents bacteria from growing. The salt firms them up. I make the brine in a cooler or bucket starting with saltwater then add sea salt and a little bicarb. Then I put a few 2l jugs of ice to keep it cold and I give mine a couple hours. I always read min 8 hours but I’ve never had the patience.
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