Tom Pollack's Secret Herring Cure Formula
Water: 2 1/2 gallons non-chlorinated. Leave tap water sitting out overnight and the chlorine will evaporate.
Brightness: 3 Tablespoons Mrs. Stuarts liquid bluing. Makes scales and skin brighter and more reflective.
Salt: 4 Cups non-iodized salt, rock salt, kosher salt or road salt.
Powdered milk: 1 cup powdered milk. This makes your meat firm without burning the herring. This is especially good for herring that has been frozen to slow at processor, or bait that is too soft.
Scents: Garlic oil from a jar or minced garlic or one of the prepared garlic scents.
Also add 2 tablespoons of pure anise oil.
This will cure 4 to 6 dozen herring overnight. Down size recipe and needed.
Once the herring have firmed up go ahead and plug cut them, this will keep the bait good for 3 days at air temperature.
Inject any number of scents to change the scent trail.