I cured up a batch of pro-cure redd hot double stuff a few years ago that were out of a chum that I hooked in the saltwater. These were the best eggs I have ever used and I've never been able to come close with subsequent batches. Did I just get lucky? Back then the pro-cure came with much more detailed instructions than they do now, if I remember correctly it was a small pamphlet. I wonder if the "ripeness" of the eggs and/or the type of salmon that they are from make any difference in the quality of the finished product? Would appreciate any advice. How well does using fresh roe from a freshly caught fish work? I would think that would be the best bait, any one ever do that? Thanx -- take care and tight lines to all

Sincerely,
Roger