Pautzke's Fish Eggs Pautzke Fire Cure

PAUTZKE'S FISH EGGS PAUTZKE FIRE CURE

We built our reputation on more than 75 years of egg curing science. We’ve cured literally thousands of tons of eggs cooking our Balls O Fire eggs and developed the process to an unparalleled science. So doesn’t it seem natural that Fire Cure would redefine the way salmon and steelhead anglers cure their eggs?

Northwest favorite Pautzke Bait Co. – known worldwide for their “Balls O’ Fire” eggs and “Soft But Satisfying” recipe – continues an over 70-year tradition of providing premium eggs and attractants to the trout, salmon, and steelhead world by teaming up with Northwest dry cure specialist Mark Yano to produce the most sought-after, proven formula for salmon & steelhead: Fire Cure™.

Yano, originally from Hawaii, spent his youth pursuing saltwater fish but quickly turned into a freshwater fanatic after moving to Oregon in 1980. In 1981, Yano mastered his own egg cure formula, “Yano Cure,” which quickly became a Northwest favorite. Now, Yano and Pautzke Bait Co. have teamed up to produce the most effective curing formula available. Combining Pautzke’s world-renowned knowledge in egg science and proven secret seasonings with Yano’s formula and curing technique makes Fire Cure™ a necessity for all anglers.

To maximize angler results, Pautzke’s new, highly acclaimed Krill attractant was combined with Fire Cure’s™ multi-color lineup making it the most versatile cure for all weather/water conditions. Krill, proven to be a major food source for salmon and steelhead, has the strongest scent/attractant properties known, making Fire Cure™ the most efficient colored/scented formula available.

Curing DirectionsFor best results, cover curing surface with newspaper, then cover with paper towels. Cut skeins in half, then into 3 to 4 inch pieces and lay flat on paper towel. Generously sprinkle Fire Cure™ on both sides of skein then layer skeins in a wide mouth jar or other sealed container. Secure lid then label with date of cure and type of egg. Store at room temperature for one hour, periodically rolling the jar to ensure the cure completely dissolves in the juice being released from the eggs. Refrigerate for 3 days. To make sure the juice recirculates through the eggs, turn the jars over in both the morning and evening. At the end of 3 days, your eggs are ready for use or be stored.