In reply to Post #15
Hi All,
Salt is a contentious additive for good reason.
Scientific research has shown that it has no effect on receptor feed attraction and at best, in small amounts, such as is often present in base mix ingredients, it can enhance palatability.
Whether you believe that or not, what anglers need to be aware of and what is beyond dispute, is the fact that in a closed water environment, it is accumulative and remains as is and doesn't dissipate or evaporate away. Salinity, of course, at a certain concentration, is detrimental to freshwater pond life.
BB.
Hi All,
Salt is a contentious additive for good reason.
Scientific research has shown that it has no effect on receptor feed attraction and at best, in small amounts, such as is often present in base mix ingredients, it can enhance palatability.
Whether you believe that or not, what anglers need to be aware of and what is beyond dispute, is the fact that in a closed water environment, it is accumulative and remains as is and doesn't dissipate or evaporate away. Salinity, of course, at a certain concentration, is detrimental to freshwater pond life.
BB.
Best use for salt is on a nice big bag of chips
In reply to Post #17
In reply to Post #16
I once put some pink himalayan salt onto a shallow sandy margin and the shrimp and leeches couldn't get away fast enough!
That was enough for me...
I once put some pink himalayan salt onto a shallow sandy margin and the shrimp and leeches couldn't get away fast enough!
That was enough for me...
In reply to Post #13
Snap, cooked hemp, good amount of sea salt as cooling down, then hemp oil and oats once cooled. Done really well for past 18 months or so using this method. No idea if any of it actually helps, but I'm certainly not changing it.
Snap, cooked hemp, good amount of sea salt as cooling down, then hemp oil and oats once cooled. Done really well for past 18 months or so using this method. No idea if any of it actually helps, but I'm certainly not changing it.
In reply to Post #20
Hi all,
If some members are adding salt to cooked hemp to start a fermentation process,then for it to be successful, a correct procedure needs to be followed. A 2% brine concentration, i.e. 20 gms of sea salt per 1 Lt of water is used to cover the cooked hemp in a sealed bucket, preferably with a gas escape air lock.
The brine is only used to prevent the growth of harmful bacteria, which then promotes the healthy growth of the ferment producing Lactic Acid bacteria. The LABs then produce enzymes which part hydrolyse the hemp protein to produce enhanced feed attraction.
Salt content exceeding the 2% inclusion is detrimental to the ferment process and inhibits the growth of the LABs.
This ferment process can, of course, be used for other particles.
BB.
Hi all,
If some members are adding salt to cooked hemp to start a fermentation process,then for it to be successful, a correct procedure needs to be followed. A 2% brine concentration, i.e. 20 gms of sea salt per 1 Lt of water is used to cover the cooked hemp in a sealed bucket, preferably with a gas escape air lock.
The brine is only used to prevent the growth of harmful bacteria, which then promotes the healthy growth of the ferment producing Lactic Acid bacteria. The LABs then produce enzymes which part hydrolyse the hemp protein to produce enhanced feed attraction.
Salt content exceeding the 2% inclusion is detrimental to the ferment process and inhibits the growth of the LABs.
This ferment process can, of course, be used for other particles.
BB.
In reply to Post #1
I use sea salt at 15-30g per 5 kilo of prepared particles added as they start to cool down.
In the old wives thread the bait that was posted by the OP actually contains around 12 teaspoons of salt per 6 egg mix, possibly more, a very salty bait.
I use sea salt at 15-30g per 5 kilo of prepared particles added as they start to cool down.
In the old wives thread the bait that was posted by the OP actually contains around 12 teaspoons of salt per 6 egg mix, possibly more, a very salty bait.
In reply to Post #22
Hi Mark,
It seems the average salt content of belachan Is about 15%. The Pete B mix contains 100 gms of belachan which gives a salt inclusion of 15 gms in 1kg of mix, giving 1-3 kgs of finished paste.
A heaped teaspoon of sea salt weights about 7 gms. It seems this level of inclusion within bait ingredients is deemed acceptable.
Anyway, my original post was made to alert anglers about the potential danger to enclosed waters of the use of excessive amounts of salt.
Believe it or not, I've been reliably informed that anglers have been seen spodding out salt at regular intervals for a period of time, from a 25 kg sack.
By the way, it would be of interest to ask the reason why you include salt in your prepared particles?
BB.
Hi Mark,
It seems the average salt content of belachan Is about 15%. The Pete B mix contains 100 gms of belachan which gives a salt inclusion of 15 gms in 1kg of mix, giving 1-3 kgs of finished paste.
A heaped teaspoon of sea salt weights about 7 gms. It seems this level of inclusion within bait ingredients is deemed acceptable.
Anyway, my original post was made to alert anglers about the potential danger to enclosed waters of the use of excessive amounts of salt.
Believe it or not, I've been reliably informed that anglers have been seen spodding out salt at regular intervals for a period of time, from a 25 kg sack.
By the way, it would be of interest to ask the reason why you include salt in your prepared particles?
BB.
In reply to Post #19
In reply to Post #16
I once put some pink himalayan salt onto a shallow sandy margin and the shrimp and leeches couldn't get away fast enough!
That was enough for me...
I guess that is what may happens when you spod salt or introduce a lot of heavily salted bait on a spot....
The creepy crawlies go out of their hiding to get away and you have fish moving in to eat them. Similar effect as raking the swim.
But with salt at the same time you obviously damage the natural flora and fauna in that area.
In reply to Post #16
I once put some pink himalayan salt onto a shallow sandy margin and the shrimp and leeches couldn't get away fast enough!
That was enough for me...
I guess that is what may happens when you spod salt or introduce a lot of heavily salted bait on a spot....
The creepy crawlies go out of their hiding to get away and you have fish moving in to eat them. Similar effect as raking the swim.
But with salt at the same time you obviously damage the natural flora and fauna in that area.
In reply to Post #23
Hi BB,
Not sure where your getting your figures from as they are available on the packaging and who decided that 7g salt is deemed acceptable?
Belachan contains around 27g of salt per 100g & Vecon 28g per 100g, then we also have that which is contained in the fish meal, eggs, and other ingredients, also doubt you'd get 3kg of finished paste, more likely 1.5kg.
It's a very salty bait which some have advocated using in large quantities, which fits in well with regards alerting anglers to excessive amounts of salt.
Salt is not the only thing I add to my particles, it has proven it's worth in the amount I suggested.
Hi BB,
Not sure where your getting your figures from as they are available on the packaging and who decided that 7g salt is deemed acceptable?
Belachan contains around 27g of salt per 100g & Vecon 28g per 100g, then we also have that which is contained in the fish meal, eggs, and other ingredients, also doubt you'd get 3kg of finished paste, more likely 1.5kg.
It's a very salty bait which some have advocated using in large quantities, which fits in well with regards alerting anglers to excessive amounts of salt.
Salt is not the only thing I add to my particles, it has proven it's worth in the amount I suggested.
In reply to Post #25
Hi Mark,
Here is an excerpt from an analysis paper from Science Direct.
Bruneian shrimp paste had salinity of 14.94%, which was significantly higher than that of the Korean dried shrimp paste (12.87%) and Korean fermented and dried Saewoojeot paste (13.46%) (p < 0.05). Generally, salinity of shrimp pastes is ∼17.5% [23], which is similar to the results of the present study [23].
The finished paste I wrote as meaning one point three kgs.
I can assure you there is no one more vocal in his condemnation of the excessive use of salt than Pete B.
You should have seen the heated threads on the BF led by him.
Pete B would not make or use a bait with a salt content in excess of what his 30 years of scientific bait research would have confirmed to him as acceptable.
Out of interest, I wonder in what way you consider your salt inclusion has proven its worth?
BB.
Hi Mark,
Here is an excerpt from an analysis paper from Science Direct.
Bruneian shrimp paste had salinity of 14.94%, which was significantly higher than that of the Korean dried shrimp paste (12.87%) and Korean fermented and dried Saewoojeot paste (13.46%) (p < 0.05). Generally, salinity of shrimp pastes is ∼17.5% [23], which is similar to the results of the present study [23].
The finished paste I wrote as meaning one point three kgs.
I can assure you there is no one more vocal in his condemnation of the excessive use of salt than Pete B.
You should have seen the heated threads on the BF led by him.
Pete B would not make or use a bait with a salt content in excess of what his 30 years of scientific bait research would have confirmed to him as acceptable.
Out of interest, I wonder in what way you consider your salt inclusion has proven its worth?
BB.
In reply to Post #26
Hi BB,
Bit strange then considering the amount of salt in this bait from the belachan, vecon , fish meal & other ingredients, especially when advocating using large amounts.
I believe Jeeny's belachan was often used which states 27g of salt per 100g, the reason being cost which was a factor in this recipe. What about the salt in the vecon? That's without the other ingredients.
Maybe he & others didn't factor it all in?
Hi BB,
Bit strange then considering the amount of salt in this bait from the belachan, vecon , fish meal & other ingredients, especially when advocating using large amounts.
I believe Jeeny's belachan was often used which states 27g of salt per 100g, the reason being cost which was a factor in this recipe. What about the salt in the vecon? That's without the other ingredients.
Maybe he & others didn't factor it all in?
In reply to Post #27
Hi Mark,
I'm having to stretch my memory with regard to the facts and figures re this issue.
On the threads I mentioned, scientific evidence was discussed in depth. The chemical scientist Mysty M was also involved in the discussion. We were even able to calculate, from biological invertebrate research, the approximate amount of salt required to kill pond invertebrates per square metre of lake bottom. I can't remember the calculations and only some of the salient points in the text.
There were very many threads on Bait Discussion that people like Viking and I, looked to the info, like pages from research papers and we often, before it closed, referred back to it.
Given the level of expertise on those threads, there's no way simple calculations were not factored in.
Remember, Pete B was the brains behind UCN and who analyzed proteins and enzymes and produced spreadsheets to calculate the variables and data necessary to successfully produce an effective enzyme bait.
BB.
Hi Mark,
I'm having to stretch my memory with regard to the facts and figures re this issue.
On the threads I mentioned, scientific evidence was discussed in depth. The chemical scientist Mysty M was also involved in the discussion. We were even able to calculate, from biological invertebrate research, the approximate amount of salt required to kill pond invertebrates per square metre of lake bottom. I can't remember the calculations and only some of the salient points in the text.
There were very many threads on Bait Discussion that people like Viking and I, looked to the info, like pages from research papers and we often, before it closed, referred back to it.
Given the level of expertise on those threads, there's no way simple calculations were not factored in.
Remember, Pete B was the brains behind UCN and who analyzed proteins and enzymes and produced spreadsheets to calculate the variables and data necessary to successfully produce an effective enzyme bait.
BB.
In reply to Post #28
Hi BB,
It's a very salty bait whichever spin you put on it, even at minimum levels from just 2 ingredients there is 36g of salt per 6 eggs and more likely up to 20g more with other ingredients.
Perhaps the use of salt/amount wasn't worried about back then? Doesn't take much working out if large amounts of bait is used, it's a lot of salt.
I'll leave it there, all the best.
Hi BB,
It's a very salty bait whichever spin you put on it, even at minimum levels from just 2 ingredients there is 36g of salt per 6 eggs and more likely up to 20g more with other ingredients.
Perhaps the use of salt/amount wasn't worried about back then? Doesn't take much working out if large amounts of bait is used, it's a lot of salt.
I'll leave it there, all the best.
In reply to Post #29
Hi Mark,
I was content to leave it there too, but I had to point out that a large egg of 68 gms contains 230 milligrammes
Of salt, so 6 large eggs is about 1.4 gms.
Eggs are considered a low sodium food.
All the best to you too.
BB.
Hi Mark,
I was content to leave it there too, but I had to point out that a large egg of 68 gms contains 230 milligrammes
Of salt, so 6 large eggs is about 1.4 gms.
Eggs are considered a low sodium food.
All the best to you too.
BB.