| Recipe #1 |
| 3 cups eggs........................................ 1 Tablespoon powdered borax |
| 1 tablespoon Salt............................... 1 tablespoon benzoate of soda |
| 3 cups of water............................................................ preferred Dye |
| Place all ingredients in a pan and bring to slow boil. Stir frequently and test every 30 seconds after boiling begins. Test for firmness with a fish hook. The outer skin of the egg should be tough, but the inner section should be soft but not liquid. Once you have the texture you desire, immediately remove from heat and set in cold water. Place eggs in freezer bag and cover with glycerine. |
| Recipe #2 |
| 1 quart of loose salmon or trout eggs................................ 1 cup salt |
| 1 cup brown sugar....................................................... 1 quart water |
| Add eggs to salt-sugar-water solution. Let stand for 5 to 7 Hours. Drain well and store in refrigerator (Eggs will last about 8 months) or store in freezer (eggs will last a year or two). |
| Recipe #1 |
| After drying, cut eggs in desired chunk sizes and allow to dry for an additional 2 hours. |
| Blend a mixture of 1 cup of cherry jello and 1 cup of powdered borax. |
| Dust chunks completely with mixture. |
| Store in Fridge or Freezer. |
| Recipe #2 |
| Take skein, wash with cold water, pat dry, wrap in news paper and place in refrigerator for 6 hours. |
| Soak eggs for 30 minnutes in a solution of 1 quart water, ½ cup salt and ½ cup brown sugar. |
| Roll whole skeins in powdered borax and let sit for 4 hours. |
| Cut to desired size. |
| Pack chunks in glass jars. Each layer of eggs should be separated with a layer of borax. |
| Eggs will last up to two years. |
| Recipe #3 |
| Rinse skeins in cold water, wipe and pat dry. |
| Cut skeins into fishable chunks. |
| Wrap in newspaper and store in refrigerator for 6 to 8 hours. |
| Combine a mixture of sodium sulfite, white sugar and salt. |
| Sprinkle mixture over chunks, be sure to cover eggs completely. |
| Place eggs in a plastic or glass container, then refrigerate (DO NOT FREEZE). |