After finalising the “recipe” for our fish based burley through extensive trials, purchasing the equipment to make it in 100kg+ batches, it was time to get the packaging method right.  I still like the minced fish based burley products, although our shredded products tend to be the bigger sellers.  It is a fine grained mix that disperses more slowly in the water column, contains a variety of commercially caught fish species and has a lot of tuna oil.  It has proven to be an excellent attractor of all types of different species, including those that can be caught during the ban.

Our old method was to place the burley in moulds for freezing however this was proving to be messy (the burley needs to be the consistency of thick toothpaste and is very sticky) and time consuming.  Taking the tried and tested method that butchers use to make sausages, we made an extrusion nozzle for the mixer/mincer so that we could make “long logs”.

Gave it a test yesterday to make 130kg for an upcoming competition.  It is fair to say it worked a treat.  

Once the “sausages” have frozen down properly, we can cut them using a band saw to appropriate lengths and vacuum seal. 

The logs have a diameter of 100mm, but I guess the question is what is the ideal length to cut them?  Perhaps there are a few variations?  Any comments about this would be appreciated.  Cheers.  Mick