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Use a suitable air-tight container (lunchbox or similar) and spread a layer of salt on the bottom. Add the bait, whole or chopped, and continue to cover with salt until all is adequately salted (mulies are better kept whole). Leave the bait for 24 hours and then drain any liquid which extracts from the bait.
Considering this, how do you make salt for bait?
Salting small baits like pilchards is easy: just put a good base of salt (say 3cm) on the bottom of the bin, lay down your pillies, cover lightly with salt, then put another layer of pillies down. Keep alternating pillies and salt, then close the lid and leave it.
Thereof, how do you make salted pilchards?
Put a layer of salt in the bottom of a small container or clip seal bag and then place the pieces in. Fill the rest of the container or bag with salt, give it a shake to make sure all the pilchards are covered and then seal. Leave at room temperature for at least six hours and then put in the refrigerator or freezer.
Salt will draw water out of the flesh, creating brine that inhibits certain microorganisms and enzymes. Place a weight on the fish to submerge them in the brine and to prevent spoilage. Small fish (8 pounds or less) should cure for two days; larger fish may require up to 10 days.