Has anybody tried procure's new Last Supper egg cure? I have had poor success with the older pro cure cures. I am interested to see how the Freeze lock system works for this new cure.

I haven't cured any eggs with this cure but I know Terry Seamster who developed the cure and gave the recipe to Pro-cure and have used his eggs, they worked well on Humptulips salmon!
Just recieved some cure, plan on using it on my next batch of eggs.

Funny you should ask!



This is my second batch of Last Supper.... first one is now in the freezer "locking" the curing process on the third day.

Hope these eggs will fish as great as they look!

I've got six bottles of it direct from Pro-Cure. I've got 8 liters of eggs in the freezer and fridge that I've cured with it. I had to air dry them for awhile to get them to that very soft gummy bear consistency I like. I get bit on them. I like the double red flourescent. The glow red doesn't have enough color to get me excited.
I don't know if I'm going to move over permanently from their Wizard Cure. But I really loved the marketing for "Last Supper". Most cures work just as well as the next. I think the real "Secret" is having some confidence in what your using.

Vince

My second batch of Last Supper is about 20 hours into the process. Just went into the garage to turn them again, and nearly all the juice has already re-absorbed into the eggs.

Ran out of my supply of Amermans (actually, I gave a bunch to some Kenai guides to try out this summer and now none left for me). I was in a bind when we got back from Neah Bay with eggs to cure but no cure! Stopped into Monte Square at 10 PM where I found a shake bottle of Last Supper for $10.50 Supply and demand! I wasn't gonna let those eggs go another day, so I forked out the dough. Hope the purchase turns out to be worth it.

The color of Last Supper's neon red is definitely more intense than Amerman's, and a bit more purple as well. The consistency and smell is similar to eggs cured in ProCure Wizard (no surprise... same mfr).... smell like they're laced with all kinds of chemicals. Not sure I really like that, but, oh well. Gives you fuschia-colored boogers the next day as well.

We'll see how the fall salmon like 'em. Report to follow in a month or two.

Last Super works good for me. I usually carry at least two different cured eggs with me. The last 2 days I have done well using Last Super and U.E.C.

I haven't tried this egg cure yet but it's on sale at Fisherman's Marine ($6.00) thru Sunday (9/18). Just in time for the egg season.

This past spring, I talked with Phil Perone about his new egg cure, Last Supper. He said he got the recipe from Terry Seamster, a long-time angler and guide in the Portland area. Phil said there are chemicals in that egg cure that nobody has ever considered using to cure salmon eggs. He said the price would be a bit more than original Pro-Cure but less expensive than Wizard. That has not been my experience. The newest stuff on the block is always the most expensive.

The question that I should have asked Phil but didn't is: If you could only buy one bottle of salmon egg cure, which of the three that Proc-Cure makes would you buy? Original, Wizard, or Last Supper? Hmmmm..........

His answer would have interesting!

Hope I didn't mess up my last batch too badly. I spaced and forgot to put in the fridge this am (instructions said get 'em cold on the second day after applying the cure). Now they look a little wetter than they did yesterday. Is that what some of you guys mean when you refer to "burning" the eggs?

Will the juice reabsorb again once they are in the fridge?

fishinphysician, I also forgot to put the eggs in the fridge on the second day. I had the same results. The eggs were wetter on the third day than the second. The eggs were in a cool garage for the entire curing process. At any rate I bagged them up today and put them in the freezer to finish the curing process with "freeze lock technology" I will just have to use them to see if they worked.

Well some of the juice reabsorbed back into the eggs after another day in the fridge. I resorted to draining off the eggs on a rack for a couple hours this evening, not so much to toughen them up like so many like to do, but just to let the excess liquid (about 1/2 cup total) drip off. Here's my final product before setting them in the freezer to "lock" the cure.

So how do you like them big a$$ berries?

Come on Doc,
You got to put them next to something so we can see just how big they really are...



I'm in the process of curing up my weekend haul... If the eggs are as red as the laundry room counters I should be in pretty good shape...

My idea of 'burning' eggs involves too much cure. When I sit the eggs out to air dry they look like raisins soaked in egg yolk soup. A big mushy mess that would never air dry into a usable bait.

I've found that if I burn the eggs I can sometimes save them by immersing them in a solution of egg cure and water. Pour enough water to easily cover the eggs into a container. Add cure to the water until the water no longer can absorb anymore cure. I then add the eggs to this solution for about 10 minutes. I pull them out and air dry.

You'll want to use them right away. I doubt the process will really preserve them like actually getting it right the first time. But as much as bait costs, its worth the effort.

I've done this with wizard cure. Hopefully I don't screw up anymore eggs. I bet it would work with Last Supper as well.

They look about life size on my 17" monitor.

FYI, the container is 6" long.

that is why I use >>>>>>!!!!!! even freezer burn doesn't slow down the bite!PEACE