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Post by CoonDuke on Aug 22, 2008 18:48:35 GMT -6
I am playing with a few ingredients to find something to thicken homemade gland lures. Some more testing and I'll think I'll have something worthwhile. I added a tiny bit of powder to the bottom of a glass and added 4 ounces of water. After stirring and a few minutes time a nice thick gel forms.
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Post by thebeav2 on Aug 22, 2008 20:29:05 GMT -6
I have mixed Terra Sorb with urine and came up with a apple sauce type consistency. But then It all depends on how much you use. It absorbs about 40 times It's own volume. I would think It would work on lures also. It doesn't seem to effect the strength of the odor when used In the urine.
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Post by redeagle on Aug 22, 2008 21:06:35 GMT -6
Coonduke, are you going to tell us what that powder is?
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Post by Danny Clifton on Aug 23, 2008 5:17:18 GMT -6
Why would you want to make a lure "thick"? If its so thin it will drip why not put it in a squeeze bottle and have a "liquid" bait?
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Post by Danny Clifton on Aug 23, 2008 5:20:47 GMT -6
Not trying to be a smartazz just don't understand why you would anything to a lure or bait unless it adds to the smell increasing its attraction. Or something to keep it from freezing or tainting. Anything else seems like it might decrease its attractivness by reducing the amount of odor, assuming its a benign addition.
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Post by bobwendt on Aug 23, 2008 5:41:22 GMT -6
danny, in the east we haver inscessant rains of biblical proportions ,and need something to just plain keep the lure from washing away/diluting out. even in the arid west I add terra sorb or glycerin to my pee or lure as an anti dessicant. one place it`s dry winds and the other flooding rains. neither glycerin nor terra sorb will seal over or lock smells in like say lard or vaseline. lard or vaseline have to be the worst amatuer method ever dreamed up. most folks go with the skunk fat if they feel they need an oil, as it does not get rock hard at colder temps and will not seal over like say deer or beef fat.
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Post by trappnman on Aug 23, 2008 7:30:11 GMT -6
actually, vasiline works very well for beaver and mink. Used it for years, and never saw any increase or decrease using commercial lures over my homemade gland lures mixed with vasiline. never tried it on land.
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Post by Wright Brothers on Aug 23, 2008 7:51:19 GMT -6
If you need a tester I have a half gallon or so here that needs thickened.
I like it thick for reasons Bob said and, I make less of a mess dripping outside of the jar. Squirt bottles are even worse for me, at the end of the day everything I touched smells of lure.
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Post by SteveCraig on Aug 23, 2008 8:28:48 GMT -6
As long as that stuff doesnt seal over, it should work pretty good. Yes Vaseline does seal the odor in after applied. It is terrible and has an odor itself. Here in the SW, you almost have to have something that allows the lure to stay wet,tacky, and not dry out. O'G's Forever is very good, and both Bob and I have been using Terra-Sorb since 1981. Both are great. Rich Kasper has something too , but I dont remember the name of it.
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Post by trappnman on Aug 23, 2008 8:38:41 GMT -6
as far as drying up- yes, it does- after days on water. then simply run a stick over it and its fine again.
While its not perfect, it certainly works well. take vasiline, warm it up, mix in castor in the case of beaver and mink glands in the case of mink and it works VERY well. it just gets better with age- stuff I mixed 1-2 years earlier just reeked with the proper smell I wanted.
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Post by Danny Clifton on Aug 23, 2008 8:51:52 GMT -6
I know what you mean about drying out in arid country without wind even. Ive been using glycerine alot with glands. Anals and also mink, rat and castor. Seems to help with the drying as well as antifreezing them. The gland lure coon duke is talking about (I assume) is what I call souped up urine. A jar of urine with a few anals in it alowed to set for a year or two. I don't often deal with torrential rainfall and that souped up urine smell lasts even in the desert. If it rains a few inches I have to relure. I tried adding skunk and some other stuff to vaseline for pine marten. In the extreme cold and high wind I was dealing with even the skunk quill couldnt be smelled after a couple days. Like Steve said you could mash it with a twig and the smell came right back but that glycerine works a lot better for me. Downside is where I use it for marten I have to keep it in my pocket or it gets too thick to get it out of the jar. Increasing the glycerine dilutes it too much IMO. Smell lasts a long time however.
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Post by CoonDuke on Aug 23, 2008 14:30:38 GMT -6
In a perfect world, I would like all my lures squirtable. Many times, homemade gland lures have chunks in them that make them hard to use out of a squrt bottle.
Many gland lures that contain urine are too thick to work in a squirt bottle but still very messy. I think a thicker lure might be a little easier to work with in this situation.
I don't want to say what this is until I know how it works in lures. I only tested it with water. I might send some out for guys to try if I get time to play "mailman".
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Post by rk660 on Aug 23, 2008 21:05:08 GMT -6
There is a ton of gelling/thickening agents out there. Some for solid material that are soupy, some to thicken liquids w/o noticable solid particulates. Many are powdered gums or resins from organic material such a dried tree or plant gums. Many are absorbants like terra-sorb. You can add viscosity, tack (stickyness), cling with the right products if you know what your doing. No big secret, its all been around in the food industry for years. Think of salid dresssing, most are thickend and add a cling to it to stick to the salid and not end up in the bottom of the bowl.
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Post by CoonDuke on Aug 23, 2008 23:59:45 GMT -6
Rich is right. No big secret. I can tell by his post he knows exactly what this powder is.
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Post by lynxcat on Oct 5, 2008 14:10:10 GMT -6
Thickening agents, or thickeners, are substances which, when added to an aqueous mixture, increase its viscosity without substantially modifying its other properties, such as taste. They provide body, increase stability, and improve suspension of added ingredients. Thickening agents are often used as food additives and in cosmetics and personal hygiene products.
Contents [hide] 1 Food 2 Cosmetics 3 Incendiary devices 4 See also 5 External links
[edit] Food Food thickeners frequently are based on either polysaccharides (starches, vegetable gums, and pectin), or proteins. A flavourless powdered starch used for this purpose is a fecula (from the Latin faecula, diminutive of faex meaning "dregs"). This category includes arrowroot, cornstarch, katakuri starch, potato starch, sago, and tapioca. Vegetable gums used as food thickeners include alginin, guar gum, locust bean gum, and xanthan gum. Proteins used as food thickeners include agar, carrageenan, collagen, egg whites, furcellaran, gelatin.
The relative merits of these thickeners depend on numerous factors, including their chemistry. For example, for acidic foods, arrowroot is a better choice than cornstarch, which loses thickening potency in acidic mixtures. At (acidic) pH levels below 4.5, guar gum has sharply reduced aqueous solubility, thus also reducing its thickening capability. If the food is to be frozen, tapioca or arrowroot are preferable over cornstarch, which becomes spongy when frozen.
Many other food ingredients are used as thickeners, usually in the final stages of preparation of specific foods. These thickeners have a flavor and are not markedly stable, thus are not suitable for general use. However, they are very convenient and effective, and hence are widely used. Flour is often used for thickening gravies, gumbos, and stews. It must be cooked in thoroughly to avoid the taint of uncooked flour. Roux, a mixture of flour and fat, made into a paste before the liquid is added, is used for gravies, sauces and stews. Cereal grains (oatmeal, couscous, farina, etc.) are used to thicken soups. Yogurt is popular in Eastern Europe and Middle East for thickening soups. Soups can also be thickened by adding grated starchy vegetables before cooking, though these will add their own flavour. Tomato puree also adds thickness as well as flavour. Egg yolks have rich flavor and offer a velvety smooth texture but can prove to be difficult to use. Other thickeners used by cooks are nuts (including rehan) or glaces made of meat or fish.
When using a thickening agent, care must be taken not to overcook the food. Some starches lose their thickening quality when cooked for too long or at too high a temperature, and thickened food may burn more easily during cooking. As an alternative to adding more thickener, recipes may call for reduction of the food's water content by lengthy simmering. When cooking, it is generally better to add thickener cautiously; if over-thickened, more water may be added but loss of flavour and texture may result.
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Post by bobwendt on Oct 5, 2008 14:29:20 GMT -6
I like a pint of terre sorb in the terlet when the land lady throws you out for stinking the place up. if she gets especially nasty, pour a gallon in the bathtub and turn the shower on full blast as you pack the last bags out and leave town. or if some rancher welches on the bounty he promised you can terre sorb all the water tanks on the range too. reminds me, I need to order a 55 gallon barrel as I`m visiting bedford next week.
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Post by kyboy on Oct 5, 2008 18:57:52 GMT -6
pectin, agar-agar, lignin, algin area all natural thickening agents...Agar-agar is about 80% fiber with no taste and smell..
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Post by Barkstone on Oct 5, 2008 23:01:51 GMT -6
Ever so helpful of you to start a post and then keep the ingredients a secret.
With that kind of helpful Post i am sure i will be catching fox with diesel fuel in no time.
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Post by mostinterestingmanintheworld on Oct 5, 2008 23:40:03 GMT -6
That picture looks like the one I got of my colonoscopy.
Joel
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Post by mostinterestingmanintheworld on Oct 5, 2008 23:40:29 GMT -6
That picture looks like the one I got of my colonoscopy.
Joel
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