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bait......my way


hotty

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looked at recipe thought i can do that i burn hard boil eggs but what the heck so followed step by step and think its wrong mine have come out looking like little dumplings can some one tell me if home made ones look like that or have i done it wrong................shall i stick to shop bought...........

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looked at recipe thought i can do that i burn hard boil eggs but what the heck so followed step by step and think its wrong mine have come out looking like little dumplings can some one tell me if home made ones look like that or have i done it wrong................shall i stick to shop bought...........

 

Sorry Hotty you definately have a problem there.

 

Post in more detail you're method for making boilies & I'm sure it can be sorted.

Peter.

 

The loose lines gone..STRIKE.

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There's a good guide to making boilies by gaffer here:

 

http://www.anglersnet.co.uk/Carp-Fishing-A...ke_boilies.html

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This is what i followed...............

 

Base mix is 50/50 soyaflour semilina and flavor what ever your fancy..........

 

1. Crack 6 eggs into the bowl ( I use a Kewood Chef )

2. Add the flavour (amounts vary for the flavour) and start the mixer.

3. Begin to add the mix (not too much to start). Slowly add more mix until a stiff consistency is obtained. It's a matter of judgement here.

4. When the correct consistency is reached let it mix for awhile (few minutes) to make sure all the ingredients are well distributed throughout.

5. Remove and then hand roll into a large ball to remove the air.

6. Leave to stand for a few minutes. Not too long so as to dry out.

7. Roll into sausages to fit the gun (compressed air in my case or if you have one a hand one). It's at this point you will see if you have got rid of the air from the mix.

8. Extrude into sausages ready for rolling.

9. Lay a couple of sausages onto the rolling table (dont get too clever and try more). I sprinkle crumbled snail shells onto the table so as to get a nice coating on the outside of the boilie.

10. Roll into round boilies and place on a tray.

11. You should have the water boiling at this point. Put the rolled boilies (around 50 to 60 in my case) into a container like a sieve and boil for around 90 seconds.

12. Remove and lay on an old towel or carp sack and allow to dry.

13. Repeat above.

14. Bag and freeze. Sometimes worth letting the boilies air dry over night in a mesh sack prior to freezing. This allows most of the moisture in them to dissipate. Stops ice forming in the bagged baits.

 

 

followed to the letter ..........please help.......going to cotswold in a week need super sonic homemade bait so i can brag i got the biggest ...........last time i got 18lb and others were getting over 30lb came home with super petlip but saying that i was the only woman there so i got the biggest in my category.........lol......i want to beat the men.................help

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Hi hotty and welcome to the forum.

 

Re #11 - did you let the water return to a boil and then cook for 90 seconds or was it just a 90 second trip into the water?

 

In your first post you noted that they 'have come out looking like little dumplings'. Was that appearance only or was the texture sort of dumpling-like as well? The fish shouldn't mind if they don't look perfect and there are places where the fish have seen so many round boilies with hooks that they dislike the perfect ones and tend to prefer mis-shapen ones.

" My choices in life were either to be a piano player in a whore house or a politician. And to tell the truth, there's hardly any difference!" - Harry Truman, 33rd US President

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This is what i followed...............

 

Base mix is 50/50 soyaflour semilina and flavor what ever your fancy..........

 

1. Crack 6 eggs into the bowl ( I use a Kewood Chef )

2. Add the flavour (amounts vary for the flavour) and start the mixer.

3. Begin to add the mix (not too much to start). Slowly add more mix until a stiff consistency is obtained. It's a matter of judgement here.

4. When the correct consistency is reached let it mix for awhile (few minutes) to make sure all the ingredients are well distributed throughout.

5. Remove and then hand roll into a large ball to remove the air.

6. Leave to stand for a few minutes. Not too long so as to dry out.

7. Roll into sausages to fit the gun (compressed air in my case or if you have one a hand one). It's at this point you will see if you have got rid of the air from the mix.

8. Extrude into sausages ready for rolling.

9. Lay a couple of sausages onto the rolling table (dont get too clever and try more). I sprinkle crumbled snail shells onto the table so as to get a nice coating on the outside of the boilie.

10. Roll into round boilies and place on a tray.

11. You should have the water boiling at this point. Put the rolled boilies (around 50 to 60 in my case) into a container like a sieve and boil for around 90 seconds.

12. Remove and lay on an old towel or carp sack and allow to dry.

13. Repeat above.

14. Bag and freeze. Sometimes worth letting the boilies air dry over night in a mesh sack prior to freezing. This allows most of the moisture in them to dissipate. Stops ice forming in the bagged baits.

followed to the letter ..........please help.......going to cotswold in a week need super sonic homemade bait so i can brag i got the biggest ...........last time i got 18lb and others were getting over 30lb came home with super petlip but saying that i was the only woman there so i got the biggest in my category.........lol......i want to beat the men.................help

 

Hotty, what's the consistency of your mix like? I prefer a doughy mix as if you were making bread. Too stiff or too runny will give you problems.

 

After you've boiled your baits, let them cool before you assess their hardness, they can be very soft straight out the pan!

 

Experiment with your times if you can't get them right, 90 secs is just a guideline.

 

Don't put too many boilies in at one time, you can't maintain an accurate boiling time otherwise.

 

Don't worry if they're misshapen, the Carp won't.

 

Do small mixes till you're confident you've got it right.

 

I don't see any problems with the method you've posted Hotty, perhaps just a bit of practice required.

 

Oh & excuse my manners, welcome to the forum, we're mostly harmless :)

Peter.

 

The loose lines gone..STRIKE.

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Thankyou peter for warm welcome ill just kee trying i have a week to master the art ...............but wish i had housekeper the kitchen's a mess...ha ha ha ha

 

Comes with the territory Hotty :lol::lol:

Peter.

 

The loose lines gone..STRIKE.

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