In reply to Post #1
Thank you for the Michelin star bait guide Mark
Thank you for the Michelin star bait guide Mark
In reply to Post #2
😊
😊
In reply to Post #1
You say absolutely any liquid at all, but what about oils ? Would this not be a potential recipe for botulism ? A single , uneaten hookbait, probably no problem. But kilos of botulism infused freebies could well be. Any other acidic or salty liquids such as hydros, fish sauce etc should be fine as it's already an inhospitable environment for the botulism to survive. You've said before that you make your own garlic oil , so that's a secret for you to divulge at a later date 😠My way of doing it is to first ferment garlic cloves in brine and then blend this into my chosen oil (or liquid food ) when needed. Like you say, you don't need loads.Even just one of the smallest of cloves is ample for around a litre of liquid. Anyway, keep up the good work. and the tips coming. Ali is probably googling fermentation vessels now 😂
You say absolutely any liquid at all, but what about oils ? Would this not be a potential recipe for botulism ? A single , uneaten hookbait, probably no problem. But kilos of botulism infused freebies could well be. Any other acidic or salty liquids such as hydros, fish sauce etc should be fine as it's already an inhospitable environment for the botulism to survive. You've said before that you make your own garlic oil , so that's a secret for you to divulge at a later date 😠My way of doing it is to first ferment garlic cloves in brine and then blend this into my chosen oil (or liquid food ) when needed. Like you say, you don't need loads.Even just one of the smallest of cloves is ample for around a litre of liquid. Anyway, keep up the good work. and the tips coming. Ali is probably googling fermentation vessels now 😂
In reply to Post #4
In reply to Post #5
Thanks for clearing that up Mark 👍 I didn't think that you were actually suggesting to use oils but I didn't want the " any liquid " comment to set anyone off on the path to breeding botulism in their kitchen cupboards 😭
Thanks for clearing that up Mark 👍 I didn't think that you were actually suggesting to use oils but I didn't want the " any liquid " comment to set anyone off on the path to breeding botulism in their kitchen cupboards 😭
In reply to Post #6
😊
😊
In reply to Post #1
Hi Mark, I don't make my own bait but would this onion and garlic magic still be feasible to wash into freezer baits in the same way as I've done in the past with the watered down honey trick ? If so can you suggest a suitable neutral-ish liquid to use?
Hi Mark, I don't make my own bait but would this onion and garlic magic still be feasible to wash into freezer baits in the same way as I've done in the past with the watered down honey trick ? If so can you suggest a suitable neutral-ish liquid to use?
In reply to Post #8
In reply to Post #8
Fish sauce (squid brand, etc) could be a good option. High in salt so it will help preserve.
You can add some golden syrup (easily available corn syrup substitute) to enhance taste and an additional preservative.
Fish sauce (squid brand, etc) could be a good option. High in salt so it will help preserve.
You can add some golden syrup (easily available corn syrup substitute) to enhance taste and an additional preservative.
In reply to Post #8
You can indeed produce a purely garlic and onion liquid. Many naturally fermented foods start off as nothing more than raw vegetables submerged in brine. This can be just garlic , or with cabbage ( sauerkraut ), or with cabbage , ginger, garlic and spices ( Kimchi )Then Mother Nature gets to work with lactobacillus bacteria producing lactic acid. The key is, sterilisation of equipment and a safe initial salt content ( usually around 2.5 % ). This will inhibit any nasty pathogens from sabotaging your efforts. I've done it in fermenters with air locks, but you can also just use a Kilner jar with a glass weight to keep everything submerged. The jar will need burping every couple of days when active , to release the carbon dioxide.. The whole process can take up to 5 or 6 weeks but once finished it keeps well. I have an 8 month old jar of garlic that's just fine. I like to use the brine whilst it is still quite active with added sugar as a hook bait soak. Leave them soaking for a day or two. You will see the bubbles as the bacteria gets to work.
Edit : It's wise to check the finished brine for acidity with a PH meter for any long term storage. I usually end up at around PH 4 or just under. Only occasionally have I had to manually bring it down with additional lactic acid. This is widely available from homebrew suppliers
You can indeed produce a purely garlic and onion liquid. Many naturally fermented foods start off as nothing more than raw vegetables submerged in brine. This can be just garlic , or with cabbage ( sauerkraut ), or with cabbage , ginger, garlic and spices ( Kimchi )Then Mother Nature gets to work with lactobacillus bacteria producing lactic acid. The key is, sterilisation of equipment and a safe initial salt content ( usually around 2.5 % ). This will inhibit any nasty pathogens from sabotaging your efforts. I've done it in fermenters with air locks, but you can also just use a Kilner jar with a glass weight to keep everything submerged. The jar will need burping every couple of days when active , to release the carbon dioxide.. The whole process can take up to 5 or 6 weeks but once finished it keeps well. I have an 8 month old jar of garlic that's just fine. I like to use the brine whilst it is still quite active with added sugar as a hook bait soak. Leave them soaking for a day or two. You will see the bubbles as the bacteria gets to work.
Edit : It's wise to check the finished brine for acidity with a PH meter for any long term storage. I usually end up at around PH 4 or just under. Only occasionally have I had to manually bring it down with additional lactic acid. This is widely available from homebrew suppliers
Thanks for the replies guys, I'll order a litre of glug next time I'm ordering bait and I think I should be able to get corn syrup from the Chinese supermarket and give it a whirl nothing ventured nothing gained.
In reply to Post #12
Also, if the fermentation thing seems a bit of a wait, I'm fairly certain that you could skip the process and instantly produce a preservative brine. I'd dissolve lactic acid into a 2.5 % salt solution getting the PH down to at least 4. Slice up a your garlic, pop it in the jar, use a disc weight to keep it submerged and put the lid on. You'd obviously not get any of flavour changes through fermentation, but I'm fairly certain that it wouldn't go off. Any food technologists on here, feel free to reply. You'd probably still have to give it time to steep for the flavour to seep out, but maybe not as as long as the lengthy fermentation process.
Also, if the fermentation thing seems a bit of a wait, I'm fairly certain that you could skip the process and instantly produce a preservative brine. I'd dissolve lactic acid into a 2.5 % salt solution getting the PH down to at least 4. Slice up a your garlic, pop it in the jar, use a disc weight to keep it submerged and put the lid on. You'd obviously not get any of flavour changes through fermentation, but I'm fairly certain that it wouldn't go off. Any food technologists on here, feel free to reply. You'd probably still have to give it time to steep for the flavour to seep out, but maybe not as as long as the lengthy fermentation process.
After being alerted to this thread I've done some research.
I don't want CarpForum sharing any information that could be dangerous (intentional, or in this case non-intentional)
So here's 3 methods that could be used to create a garlic infusion that's safe for angler and fish. Main credit to University of Idaho
Method 1: Acidification (Best for Long-Term Storage)
This is the only method that allows you to store your infusion at room temperature. It involves soaking the vegetables in a specific citric acid solution to lower their pH below 4.6.
Solution: Mix 1 level tablespoon of granular citric acid into 2 cups (approx. 500ml) of water.
Preparation: Peel and coarsely chop your garlic/onions into pieces no larger than 1/4 inch (6mm). This is crucial"”the acid cannot penetrate whole cloves deeply enough.
Soak: Submerge 2/3 cup of the chopped garlic/onions in the 2 cups of solution. Use a weight (like a small plate or a bag filled with the same solution) to keep them fully submerged.
Timing: Leave them at room temperature for exactly 24 hours.
Infusion : After 24 hours, drain the liquid and pat the garlic dry. You can now add these "safe" pieces to your oil or liquid attractant.
Note: Do not substitute vinegar or lemon juice for citric acid; they are not strong enough or standardized enough for this specific 24-hour soaking method.
Method 2: The "Dry" Method (Safest & Easiest)
Since botulism requires moisture to grow, removing the water from the garlic/onions makes the infusion safe.
Dehydrate: Slice garlic or onions thinly and dry them in a dehydrator or a very low oven until they are brittle and "snap" when bent.
Infuse: Add the fully dried pieces to your oil or liquid.
Result: Without water, the bacteria cannot germinate. This creates a shelf-stable product that can last for several months in a cool, dark place.
Method 3: "Flash & Freeze"
If you don't want to use acid or dry the garlic, you must use temperature control.
Preparation: Mix your fresh garlic and oil/liquid.
Storage: Keep it in the refrigerator and use it within 4 days.
Long-term: If you won't use it in 4 days, pour the mixture into ice cube trays and freeze it.
Usage: Take a "garlic cube" out and add it to your bait just before you head to the lake. The toxin cannot form while the mixture is frozen.
I don't want CarpForum sharing any information that could be dangerous (intentional, or in this case non-intentional)
So here's 3 methods that could be used to create a garlic infusion that's safe for angler and fish. Main credit to University of Idaho
Method 1: Acidification (Best for Long-Term Storage)
This is the only method that allows you to store your infusion at room temperature. It involves soaking the vegetables in a specific citric acid solution to lower their pH below 4.6.
Solution: Mix 1 level tablespoon of granular citric acid into 2 cups (approx. 500ml) of water.
Preparation: Peel and coarsely chop your garlic/onions into pieces no larger than 1/4 inch (6mm). This is crucial"”the acid cannot penetrate whole cloves deeply enough.
Soak: Submerge 2/3 cup of the chopped garlic/onions in the 2 cups of solution. Use a weight (like a small plate or a bag filled with the same solution) to keep them fully submerged.
Timing: Leave them at room temperature for exactly 24 hours.
Infusion : After 24 hours, drain the liquid and pat the garlic dry. You can now add these "safe" pieces to your oil or liquid attractant.
Note: Do not substitute vinegar or lemon juice for citric acid; they are not strong enough or standardized enough for this specific 24-hour soaking method.
Method 2: The "Dry" Method (Safest & Easiest)
Since botulism requires moisture to grow, removing the water from the garlic/onions makes the infusion safe.
Dehydrate: Slice garlic or onions thinly and dry them in a dehydrator or a very low oven until they are brittle and "snap" when bent.
Infuse: Add the fully dried pieces to your oil or liquid.
Result: Without water, the bacteria cannot germinate. This creates a shelf-stable product that can last for several months in a cool, dark place.
Method 3: "Flash & Freeze"
If you don't want to use acid or dry the garlic, you must use temperature control.
Preparation: Mix your fresh garlic and oil/liquid.
Storage: Keep it in the refrigerator and use it within 4 days.
Long-term: If you won't use it in 4 days, pour the mixture into ice cube trays and freeze it.
Usage: Take a "garlic cube" out and add it to your bait just before you head to the lake. The toxin cannot form while the mixture is frozen.
This thread was a mistake from the very start. Very silly of me considering what is currently going down in troll-town on & off this forum. I've been doing this for a very long time. Decades. I've never had botulism 😂
People guessing what will happen by reading stuff on Google regarding making garlic oil for human consumption etc, is not the same as people actually knowing what the effects are being spoken about in this thread. Add liquid betaine, numerous sweeteners or any other manner of completely water based products to your mix of heavily preserved liquids in your glugs. There is far more water than is in a couple of garlic bulbs. Substantially more. You will not create botulism. You don't get sick. The carp don't get sick. CSL is 50% water. The same people are telling you at the exact same time to add CSL to your glugs. In any decent amount it will contain FAR more water than your couple of garlic bulbs. Should people not add liquid betaine, sweeteners, CSL or anything else similar, because they are completely water based? Anglers have been adding them to glugs for decades. Very successfully so. Does this cause botulism? Of course not. Looking at stuff online regarding products CONSUMED by humans is not the same thing whatsoever. Yes you need to follow different practices for human consumption. H&S is crazy these days for anything consumed by us. You are not drinking them. Drink some of your bait glug that you have at home... You will very likely be sick. Does it make you sick in angling terms? Of course not. It's all good. Lessons have been learned again â¤ï¸
People guessing what will happen by reading stuff on Google regarding making garlic oil for human consumption etc, is not the same as people actually knowing what the effects are being spoken about in this thread. Add liquid betaine, numerous sweeteners or any other manner of completely water based products to your mix of heavily preserved liquids in your glugs. There is far more water than is in a couple of garlic bulbs. Substantially more. You will not create botulism. You don't get sick. The carp don't get sick. CSL is 50% water. The same people are telling you at the exact same time to add CSL to your glugs. In any decent amount it will contain FAR more water than your couple of garlic bulbs. Should people not add liquid betaine, sweeteners, CSL or anything else similar, because they are completely water based? Anglers have been adding them to glugs for decades. Very successfully so. Does this cause botulism? Of course not. Looking at stuff online regarding products CONSUMED by humans is not the same thing whatsoever. Yes you need to follow different practices for human consumption. H&S is crazy these days for anything consumed by us. You are not drinking them. Drink some of your bait glug that you have at home... You will very likely be sick. Does it make you sick in angling terms? Of course not. It's all good. Lessons have been learned again â¤ï¸