Rip, in my opinion the quality of the eggs and how you handle and cure them are more important than which one of the better OTC (store bought) cures you use. Although they are a factor of course. Since salmon are quite moody and picky in fresh water I suggest using Pro-Cure Wizzard (which has a little nitrate and MSG in it) on some of your fresh caught eggs and then Pro Glo cure on some. That way you have 2 of the better OTC cures that are toward the opposite ends of the chem percentage spectrum, and can see which one the 'nooks are more in the mood for on any given day (having some of both along with you). For a third cure I suggest you keep on experimenting with your own cure. Try different ratios of your base ingredients and also change up your type and amounts of additives (such as MSG or sodium nitrate - to be used very lightly - and many other secret 'stuff' to throw in there eventually). Use the best FDA aproved high quality of sodium sulfites and nitrates in your cure. Use the least costic (chemy smelling or strong tasting) dry coloring dyes you can find that will color the eggs properly. Pro Glo coloring is good. You should also experiment with different combos of dry food coloring (FDA quality - they don't just come in liquid form). Don't overdo the coloring. Some guys really like Rit brand 'cherry red' fabric dye, and it works very well - but you can do better. The most important thing you can do for developing a good cure is a LOT of testing time under different conditions, different rivers, and types of fish. You need to have a couple other skillful fishing buddies to help you test your different cures over a period of time to get the most accurate test results - which result in a better cure. I'm sure this is what James and Keith have done with their excellant cure. ...

As for the blood, Keith is right about getting it out soon as possible; both for slowing decay and to get brighter colored eggs. It is the blood that starts to turn bad faster than the egg sacks or skein. Be careful, but fast and thorough. I often will pick up the excess loose skein line that is right along with the main blood vein and laterally cut it and the vein entirely off the length of the skein. Then I will use a small spoon to gently push blood out of the smaller veins and pad it off with paper towells. ...

I also don't pour off excess egg juice as quickly or as much as many guys do (unless I use an unusually strong chemmed up cure, which I do only a few of my eggs for specific uses). This is because this 'cured' egg juice will mostly reabsorb back into the egg sacks and give you better and longer milking eggs. I do however sometimes cure up some of my eggs a little drier and harder for specific faster water use. But for deep, or murky, slow chinook holes you will do better with good milking eggs. My 2 cents worth.