Post by hondacat on May 26, 2011 8:58:46 GMT -5
When it comes to Herring and meat rig products
There is more bad information on the internet than good stuff
no necessarily Deceptive or lies jut not accurate up to date half right
Fresh whole herring is the best but the definition of fresh is a huge variable frozen meats and meat products that are not salted are the hardest to transport and keep fresh/take care of
before we had refrigeration all meats where salted
properly salted meat can hang in a tree in the sun for 6 months or more and still be bacteria free
you have to remember herring has to kept fresh until it goes into the fishes mouth or all that mess and trouble is for nothing
PURE distilled herring oil does not go bad it has a unlimited shelf life
ITS PURE OIL the fat and bio mass has been removed it dont have to be refrigerated or kept out of the sun any more than 30w motor oil
it will never stink and smell like dead fish. As soon as bacteria starts to grow then it start to stink or become rancid as some guys describe i.t there has to be bio mass in it for this to happen
just like fresh squeezed apple cider vs processes apple juice the fresh squeezed apple juice has to be refrigerated cuz it has bio mass in it
many other cents will say right on the bottle or package must be refrigerated (this is not pure oil)
not all herring strips are created equal
the machine cut herring strips are much thinner than hand cut strips
herring packed in salt will shrink up to 15% if its starts off thin you have a huge problem potato chip thin strips that wont spin right in any rig spoiled or not its got to spin rite to catch fish
now all of a sudden the vacuum packed machine cut might now be the best option if there is no old thick salt packed to be had
i have sent lots of herring back because it arrived at our store not what it was supposed to be i rather have nothing to sell than stuff that don't work rite
do your own home work but keep in mind things change you have to adapt with these changes
don't believe most of the stuff you read on the web sites only a small amount is correct/up to date the information is tainted with sales propaganda from guys desperate to sell their products
meat works best when the water warms up so this year we really don't know what going to be the best for most guys my guess is going to be the old hand cut 1/4 thick salt packed the new vacuum packed stuff looks best for the new stuff but the strips are less than consistent and probably need to be tuned each and every time a meat head is reloaded i will post some pictures when i have a chance and do my own testing
stay tuned we will do our best to keep our forums members accurately informed
because it is all about having some fun out there
fun is our ultimate product
There is more bad information on the internet than good stuff
no necessarily Deceptive or lies jut not accurate up to date half right
Fresh whole herring is the best but the definition of fresh is a huge variable frozen meats and meat products that are not salted are the hardest to transport and keep fresh/take care of
before we had refrigeration all meats where salted
properly salted meat can hang in a tree in the sun for 6 months or more and still be bacteria free
you have to remember herring has to kept fresh until it goes into the fishes mouth or all that mess and trouble is for nothing
PURE distilled herring oil does not go bad it has a unlimited shelf life
ITS PURE OIL the fat and bio mass has been removed it dont have to be refrigerated or kept out of the sun any more than 30w motor oil
it will never stink and smell like dead fish. As soon as bacteria starts to grow then it start to stink or become rancid as some guys describe i.t there has to be bio mass in it for this to happen
just like fresh squeezed apple cider vs processes apple juice the fresh squeezed apple juice has to be refrigerated cuz it has bio mass in it
many other cents will say right on the bottle or package must be refrigerated (this is not pure oil)
not all herring strips are created equal
the machine cut herring strips are much thinner than hand cut strips
herring packed in salt will shrink up to 15% if its starts off thin you have a huge problem potato chip thin strips that wont spin right in any rig spoiled or not its got to spin rite to catch fish
now all of a sudden the vacuum packed machine cut might now be the best option if there is no old thick salt packed to be had
i have sent lots of herring back because it arrived at our store not what it was supposed to be i rather have nothing to sell than stuff that don't work rite
do your own home work but keep in mind things change you have to adapt with these changes
don't believe most of the stuff you read on the web sites only a small amount is correct/up to date the information is tainted with sales propaganda from guys desperate to sell their products
meat works best when the water warms up so this year we really don't know what going to be the best for most guys my guess is going to be the old hand cut 1/4 thick salt packed the new vacuum packed stuff looks best for the new stuff but the strips are less than consistent and probably need to be tuned each and every time a meat head is reloaded i will post some pictures when i have a chance and do my own testing
stay tuned we will do our best to keep our forums members accurately informed
because it is all about having some fun out there
fun is our ultimate product