Drying racks:
Racks for drying baits should be made from wire netting stretched over a frame. The netting should be 25 mm mesh or smaller and stretched as tautly as possible over the frame. The smaller the mesh used, the easier it is to remove the dried baits. Square mesh is preferable to the woven chicken-wire type.
The racks should be of a convenient height (waist height) and width (the operator must be able to comfortably reach across) and be situated in the open to gain maximum sunlight and air circulation. As a guide, an average rack will have the capacity for approximately 100 freshly cut (wet) baits per metre of length.
A light coating of vegetable oil, applied to the mesh with a brush or similar, helps prevent baits sticking to the rack. Sometimes it is necessary to spread a second layer of netting over the drying baits to prevent birds such as crows removing baits from the rack.
The selected site must be isolated from general access. Maintain a watch over the baits for the entire period they are on the drying racks. As an added precaution, warning signs should be displayed prominently nearby.
When a small number of baits are to be made, such as less than 50, a rack is unnecessary as baits can be hung and dried individually on small wire hooks.
Meat:
Baits can be cut from fresh carcasses, or meat can be bought cut to bait size. It is usually more convenient to buy meat for large-scale operations. Meat characteristics vary between different species of animals, though any lean meat with reasonable sized blocks of muscle can be used. The order of preference is kangaroo, camel, donkey, beef, sheep then horse.
Kangaroo meat makes the best baits as it has a fine grain, is low in fat, and dries more quickly than other meats. However, because of their smaller muscle size, kangaroo carcasses give a greater proportion of wastage than those of larger animals.
When carcasses are obtained directly from the field, dress and hang overnight so that the meat ‘sets’. Frozen meat should be thawed and allowed to drain before cutting into baits. Do not attempt to saw frozen meat into baits, as many baits will fall apart on thawing.
Cutting baits:
When cutting baits, remember:
- Ragged edges, connective tissue and deep cuts make ideal sites for blowflies to lay their eggs;
- A bait with a major seam of loose connective tissue may fall apart when dropped from an aircraft;
- Smooth, even-sized baits are easier to handle, store and feed through the bait chute of an aircraft;
- Small, ragged or flat baits pose risks to native, non target animals;
- Fat on a bait can go rancid and the resultant stench makes handling the baits unpleasant, especially in the confines of an aircraft; and
- Fat is unable to absorb 1080 and prolongs the drying time of the underlying meat.
To cut good baits:
- Trim off ragged edges, fat and connective tissue;
- Cut baits 6 cm square (approximately the size of two matchboxes placed side by side) and 4 cm thick;
- Periodically check the weight of baits being cut (nine baits should weigh 1 kg);and
- Be strict about the size and quality of baits, and discard sub-standard and fly-blown baits.
If pre-cut meat has been purchased, check pieces for size, trim off any ragged edges, fat or connective tissue and discard any that is unsuitable.
Placing baits on racks:
Spread baits out evenly on the rack as soon as possible after cutting. Moist meat deteriorates rapidly when cut, especially in hot weather. Do not allow baits to touch each other as this prevents uniform drying and provides good sites for blowflies to lay their eggs. Place baits on the wire netting and not on a solid surface.
Use of insecticides:
In hot, dry weather, baits will dry quickly and safely without the need to protect them from fly strike. If blowflies are a problem, moist baits can be sprayed on the rack with 2 g Vetrazin ® larvacide per litre of water before applying 1080. Spraying baits on the underside and on top to provide complete coverage should prevent the development of maggots without affecting the palatability of the baits.
Information Sourced From:
