Anyone have any tricks if this is even possible . The baits have been stored in full jars of the original solution but are no longer as flexible as before .
Anyone have any tricks if this is even possible . The baits have been stored in full jars of the original solution but are no longer as flexible as before .
Hammer or a meat tenderizer hammer. I use a hammer on my pork rind to make the tails thinner and flow better.
I also remember seeing an old (1980s?) trick of making parallel cuts across the meat of the pork rind to give it more action.
Get a inuit lady to naw on them a while.... if you have old jars, rinse well, and put new salt solution, use canning salt. I put mine in quart nalgene jars. I had cases of pork, all have been moved to the nalgene bottles. They are back making 11s, I doubt they will get to 101s, but I probably will have enough for my life time....
capital one bank number
Last edited by basscat21; 02-09-2023 at 12:53 PM.