I have been thinking about this for two weeks now. What are the reasons (what do these ingredients do to the eggs) to use these ingredients curing eggs?

*Sugar
*Non-iodized salt
*Borax
*Sodium sulfite

I use these ingredients some times in my egg cure. I still don’t know what the purpose of them is.

Also when the eggs are curing and start juicing, what causes them to reabsorb the fluids; how long does this usally take?

Any info is greatly appreciated.....Ross

Hmmm... All that you have listed just texturize the eggs in the easiest way of saying it...

That's the fun part of trying to put a egg cure together, just figuring why and when to use ingredients, also knowing what they are good for.
Keith

Thanks, All I know is those ingredients mixed precisely together with a little pro glow coloring makes some awesome steelhead and salmon candy. Especially, when you add a drop or two of Banana oil ......Ross

Ross, I still use this old receipe,

50% borax, 25% brown sugar, 25% non-iodized or sea salt.

The borax is a preservative,brown sugar adds color and holds the eggs together,salt is a natural preservative, iodine is an additive which probably,along with me, scares off fish.

After drying and freezing, I can use 6 months later for steelhead.

Borax draws the moisture out of the eggs.

Sugar serves as a hardener, toughening up the skein and ultimately keeping your bait intact and therefore on the hook longer.

Sodium bisulfite is a color preservative, locking in the natural color of the eggs you are curing.

Noniodized salt acts to draw liquid from the cells and preserve the eggs.