Yeast Fermenting

Anybody ever tried fermenting glands/lures using yeast?

One of the tricks I was taught years ago by Dave Edwards when grinding fox glands was throw a ripped up piece of bread in the grinder along with the glands every so often.
Same reasoning.

I tried a gland lure this year that was made that way and it was dynamite. I was wondering it was done myself.

Im gonna give it a shot. Ill let you guys know the outcome.

Are you going to try what Night owl suggested? I know not what I speak of but I would wonder if the yeast in the the cooked bread would be in-active because of the heat in the cooking process..??

I am actually thinking to add a little active champagne yeast since it can handle a higher alcohol content without dying.

For a little chemistry into this, yeast feeds on sugars. Glands are considered a protein. If there is nothing for the yeast to consume it will not work as it does not eat meat. That is why lures are rotted down which is a different process in the breaking down of proteins and amino acids.
The benefit of it may be as an ingredient which is attractive to the target animal or it enhances the gland aroma. In the end a rotten meat produces a methane while a yeast produces carbon dioxide.
A yeast is sugar specific and until it gains sugar in the glands, it does not recognize it as a food.

Tissue does contain glucose which will be consumed by yeast as a sugar. May types of fermented edible meats are made by using yeast as a fermenting agent.

I can say the yeast formula gland lure I used was a very strong for a gland lure