Making hydrolysates

[BBQ King]

Has anyone tried making Lactobacillus hydrolysates. Very effective for nearly anything. You need to make a bacterial culture first, then use this to digest liver, fish or other stuff.
It's not my YT channel, just want to know if anyone has tried this before I do it myself. 

Here is the bacteria culture;

Liver hydrolysate:

Also CSL:

https://youtu.be/_e-jE1fsGUM?si=Vw6meCB7nNUcwoPY

 

[OldBoy]

Why bother mate..... guess this will be deleted 😂

[framey]

4 hours ago, OldBoy said:

Why bother mate..... guess this will be deleted 😂

Wrong forum lol

[BBQ King]

14 hours ago, OldBoy said:

Why bother mate..... guess this will be deleted 😂

why is that mate? 

 

[BBQ King]

I was speaking to some people in a fermented food group on faceache...
There is this chef there doing his own meat and sausage stuff.

He strongly adviced me not to use homemade culture but pointed me towards commercial bacteria cultures. with the homemades it is hard to get consistent results and also you risk food poisoning like salmonella and botulin. In particular when fermenting liver and fish.
This one should be perfect:
https://www.weschenfelder.co.uk/flora-italia-lc-25g-sachet.html

Recipe from the chef:

1. Mince fresh Mackerel thoroughly.
2. Add:
   • 8–10% salt
   • 3–8% molasses or glucose
3. Acidify immediately:
   • lactic acid alone, or
   • lactic + small amount citric acid
     until pH reaches ~4.0–4.2.
4. Add Flora Italia LC at recommended dosage.
5. Ferment in food-grade bucket/container at ~20–30 °C.
6. Stir daily with clean utensil.
7. When liquefied and sour-stable (typically 1–3 weeks), store cool/refrigerated.
    

Can store for a year in the fridge. 
Warning. If it later develops:

• swelling pressure,
• mold,
• strong fecal/sewage odor,
• sharp sulfur gas,
• or pH rise,

discard it.

[OldBoy]

4 hours ago, BBQ King said:

why is that mate? 

 

I might be mistaken, but think one of your original posts on here was deleted?

Anyway, I have wasted a bit of time earlier looking into hydrolsates, seems too much faffing about and can't be bothered with it. God knows what the fish one smells like!!!

Seems like there is nothing new anymore in the 'bait war' trends, will younger carpers actually do this... of course not.

As a property program said ages ago, it's all about 'location, location, location' 👍

Tight lines to all, hopefully I will get on bank when my club lake reopens after spawning is done 👍

[Paul S]

Hi all; I posted a link to this channel on the other forum and got my account restricted for it - not that I care tbh..

I've not done any hydro's myself but this channel shows clearly how to do it at home; I generally get this from AA or Luc at Feedstim, both are excellent. I have done a fair bit of Lactic fermentation over the last few years, mainly in particles and yep, done well in  the specific conditions the results make it highly worthwhile. 

[salokcinnodrog]

On 12/05/2026 at 12:49, OldBoy said:

I might be mistaken, but think one of your original posts on here was deleted?

Anyway, I have wasted a bit of time earlier looking into hydrolsates, seems too much faffing about and can't be bothered with it. God knows what the fish one smells like!!!

Seems like there is nothing new anymore in the 'bait war' trends, will younger carpers actually do this... of course not.

As a property program said ages ago, it's all about 'location, location, location' 👍

Tight lines to all, hopefully I will get on bank when my club lake reopens after spawning is done 👍

Yes it didn't link to any hydrolysates link, it was a 'rant' by someone about people copying their bait.

Now hydrolysates are actually fairly easy to use, and many people can use bait that is effectively breaking itself down without realising it.

I think it is in the Specialised hookbait thread, where I mention efflorescence, the enzymes, salts and sugars coming to the surface of baits