Herring brine

Anyone have a favorite recipe for a brine?  Slbrow7 and I were talking a little bit about fishing some herring yesterday, I've always fished lures but would like to give it a try this year.

Here's Salmon U's recipe- http://www.salmonuniversity.com/ol_brining_herring.html

Here's Salmon U's recipe- http://www.salmonuniversity.com/ol_brining_herring.html

I was gonna say. The boyz @ Salmon U know their stuff. Invaluable resource!

Z

Here's Salmon U's recipe- http://www.salmonuniversity.com/ol_brining_herring.html

I was gonna say. The boyz @ Salmon U know their stuff. Invaluable resource!

Z

Exactly what I was going to suggest.  Check out their tutorial on Plug cutting too. http://www.salmonuniversity.com/ol_htrh_pc1_index.html

One more vote for salmon U.  Although if I'm in the field and don't want to carry all those ingredients I will reach for the Pro Cure Brine 'N Bite.

And in a pinch I use just plain non-iodized salt just sprinkled on the bait.

-Allen

I have only used non-iodized salt, I look forward to learning more about cures.

-Jesse

I read somewhere once that the iodized salt has a distinct odor to it that is different than non-iodized.  Apparently, the only odor you want on your brine is herring and whatever scent you use (sand shrimp, anchovie, etc...).

I brined up some herring last night using Pro Cure brine mix and liquid bluing, and a small amount of anise oil (yikes that stuff is pungent, my entire house smells like peppermint!)

Took them out this morning and packaged them in groups of 6 in ziplock bags, then put them in the freezer.  I figure I can take bags of 6 with me when I go fishing and not waste more than I need.

Pro Cure's website has some useful info on brining and rigging as well:

http://www.pro-cure.com/technique.html

I brined up some herring last night using Pro Cure brine mix and liquid bluing, and a small amount of anise oil (yikes that stuff is pungent, my entire house smells like peppermint!)

Took them out this morning and packaged them in groups of 6 in ziplock bags, then put them in the freezer.  I figure I can take bags of 6 with me when I go fishing and not waste more than I need.

Pro Cure's website has some useful info on brining and rigging as well:

http://www.pro-cure.com/technique.html

Here we go, resurrecting an ancient thread again but this thread had some great info.
I do have a question for you guys that is in response to ThreeWeight's post above. I'm planning on brining 2 dozen green label herring using the Salmon University recipe above as I was finally able to find some Mrs. Stewart's Bluing at Albertson's today, and I want to know how long brined herring usually lasts in the freezer before its not effective anymore. I'm looking to do what ThreeWeight did and separate the herring into half dozen fish baggies after I brine them and pop them in the freezer and just grab a bag when I head out.
Is it better to do it that way, or just refridgetate them and make a fresh batch after a month or so?

I've spent a lot of time and $ with different cures/dyes/scents. I'm starting to think it's all about the fisherman and not the fish. I can fish with a Brad who just tosses his herring into a pile of rocksalt or Borax and then into the freezer for 3 months, and he still gets fish at the same rate. Others say they never brine, just change baits every 20 minutes when they expect the herring to fall off the hooks, they do fine.

I'm with benskold. I just pop them out of a container into a small cooler full of saltwater (when i'm about to launch). Occasionally I'll throw a half handful of rock salt in there too, if i'm going to be out a while. No prep, they defrost fast and are firm and bright! Salmon seem to like em

Is it a bad idea to pre-plugcut the herring after brining or do most of you just cut them as you use them?

Is it a bad idea to pre-plugcut the herring after brining or do most of you just cut them as you use them?

People do both. I always cut on the water but not really for any reason other than I don't want herring juice on my cutting board at home  I believe Spot pre-cuts them. 

Is it a bad idea to pre-plugcut the herring after brining or do most of you just cut them as you use them?

Most PB'ers swear that it has to be done on the water because the edges will get torn up, causing the herring to either not roll or break down more quickly.

Personally, I like to brine them for at least a day and then cut enough for my next trip.  After they're cut, I toss them back in the brine.  I firmly believe that this improves their rigidity and hook life.
Note:  Don't cut them more than week or so ahead of time.  The edges will swell to the point where spin is affected.

I've caught salmon on herring that were stored in the fridge (in brine) months after I put them in there.

Dang, this reminds me, I really need to start a batch of bait!

-Spot-

Personally, I like to brine them for at least a day and then cut enough for my next trip.  After they're cut, I toss them back in the brine.  I firmly believe that this improves their rigidity and hook life.
Note:  Don't cut them more than week or so ahead of time.  The edges will swell to the point where spin is affected.

I've caught salmon on herring that were stored in the fridge (in brine) months after I put them in there.

Dang, this reminds me, I really need to start a batch of bait!

-Spot-

Thanks, that makes a lot of since.