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HOW TO MAKE CARP BAITS – Boilies and
Dough Baits the Easy Quick Way!
by: Tim Richardson
You may not have considered
making your own successful ‘homemade’ fishing bait, before – but there is
a very simple and easy ‘short-cut’ that ANYONE can use!
Many fishing bait companies especially here in the UK, supply proprietary
bait ‘base mixes.’ These are just a combination of dry powders that by
testing and fishing trials have been proven to catch fish very well and
consistently. When mixed with simply water or eggs, they will bind
together and roll into bait balls well, and are designed to make highly
productive boilies too.
These ‘base mixes’ are absolutely for a beginner to use with great
confidence to start making their own homemade carp and cat fishing baits!
It is very easy indeed to use a packet of powders which just need the
addition of water (or eggs if you prefer,) to make successful dough and
paste baits, (and boilies,) or ‘pack baits.’
This way a bait making beginner need not know about bait ingredients
flavours etc and still make their own bait that work successfully, but be
warned, once you get used to making these and catching using them, you
will want to know much more about making very effective baits!
These baits will often have recommended flavours and other attractor
ingredients listed on the back of the bag, that compliment the taste,
smell and effects of the bait mix. These things have been tested so you
know you can add these with confidence. When you have had a few tries in
the kitchen mixing these baits and actually gone out and caught some good
fish on them your confidence will grow fast!
These base mixes with often come in a 16 ounce bag or 1 kilogram bag.
Firstly, add the recommended amounts of dry added attractor ingredients to
your base mix powders by placing these all in a large strong bag. Blow
into this bag to fill it with air and tie the top! Shake the bag until the
powders are well distributed. The powders will have a nice even colour.
The easy way to mix these powders is to initially start with cracking four
large or medium hen (or other) eggs into a large bowl or container. Then
you add the recommended amount of liquid concentrated flavour, or and
other additives to the eggs and whisk these well.
Always add your DRY powders to the WET liquids. Do this gradually! It will
be a very great help for future reference if you write down the actual
amount of dry powders you actually add to the eggs etc to achieve a
mouldable dough. E.g. 5 heaped serving spoons of dry powders might be
required for a particular mix.
Noting this means you can get very much faster production, because you can
then just add your 5 heaped spoonfuls to your 4 eggs, knowing this
combination is just right to make your dough.
Knowing this from mixing the first bag of 16 ounce or 1 kilogram bag will
also tell you how many pounds or kilograms of actual finished dough or
boilie etc bait you can get from each bag, per pound or kilogram of dry
mix.
Also you can reduce the stickiness by adding more dry powders or if you
run out, ordinary white flour, ground rice, maize meal or semolina will
help.
If your mix is too dry you can add another egg with a very small amount of
flavour etc to the mix. It is best to make the mix into a ball of dough
and put it into a plastic bag in the fridge and let it ‘soak-up’ the eggs,
liquid flavours and attractors for a few hours, before rolling into bait
balls.
If you are making dough balls, just keep the mix in the fridge for a few
days until using, or label the bait’s date, name and attractors and
amounts used and freeze your bait. This may sound like work, but then if
your new bait ‘empties’ the lake on your next trip, you definitely need
EXACT details of the bait recorded or you might regret it!
You may find your dough baits get eaten away by smaller fish than the big
carp, catfish, bass or trout etc you’re really fishing and waiting for.
‘Boilies’ are a quick answer although there are certain advantages and
disadvantages to actually boiling your dough balls in water or indeed
steam, by reducing attraction and other factors.
But boilies do last longer on the hook, and ‘free baits’ last longer in
water and can be used for ‘pre-baiting’ perhaps feeding the swim the night
before actually fishing, for example.
Preparation is the key in making boilies quickly and with ease and the
actual practice of making them will speed up immensely and there are many
‘short-cuts’ to help you.
When you have a ready ball of dough and this normally will be about the
size of a grapefruit (based on a 4 egg plus dry powder mix,) you can begin
pulling off pieces and rolling these into balls.
Boilies are often perfectly round but this is not needed. (‘Readymade’
boilies are rolled by machine.) The practice of rolling perfectly round
boilies comes from the original use of catapults in the UK, used to fire
round boilies out to ‘free bait’ swims at distance, accurately.
A fast way to make dough baits prior to boiling is to roll the dough ball
flat on a cutting board and then cut into small pieces using a sharp bread
knife. This makes lots of small irregular shaped baits and these work very
effectively!
Another way is to pull of pieces of dough off and roll them into sausages
about a centimetre in width. Roll 5 sausages, lay them parallel on a
cutting board and use a sharp knife to cut through the 5 lengths at
centimetre spaces so you finish up with numerous ‘pellet’ shaped baits.
These also work very well!
When mixing boilies by hand it is a good idea to put a small amount of
vegetable on your hands if the mix is sticking to them.
Rolling by hand is very time consuming and labour intensive. It is far
better to use the above methods or obtain tools to speed up the process.
Obtain an empty mastic sealant application gun, clean it well and cut a
hole at the end of it to about 1 to 2 centimetres in diameter.
By making your dough slightly softer and wetter and feeding cylinder
shapes of dough into the top of the mastic gun and squeezing the handle,
bait sausages in 1 to 2 centimetre widths can be extruded much more
quickly than by hand. These can be chopped as above into 1 or 2 centimetre
sized ‘pellet’ shaped baits, or hand rolled, or rolled using a specialist
‘rolling table,’ available from leading fishing tackle and bait suppliers.
Prepare a large pan half full of boiling water. You can use the lake water
from where you fish lake water, or use ‘filtered water’ which has removed
your mains tap water chlorine, fluorine etc.) As it heats up you can stir
in some dry mixture which will ‘flavour’ the water and add some honey, or
molasses, or curry powder, or condensed milk, or fructose, or yeast
extract, sea salt, or fish oils etc.
Whatever you feel like experimenting with, at this stage can really boost
results by making the boiled congealed ‘skin’ of your boilies much more
attractive instead of ‘sealing-in’ the attractive goodies in your baits!
The point of boiling is to create a very thin ‘protective skin’ and never
to boil all the attraction out of your bait!
Using a chip fryer speeds things up as you can place more baits into the
boiling water at once and remove them all at the same time. This gives you
much more control! This is very handy and avoids problems like your pan
boiling over or having some baits floating about being boiled for 5
minutes while others get boiled for just seconds. If you are not sure, it
is best to remove you baits the moment they begin to float!
(‘Protein’ based baits are at their best when not boiled at all but they
can be boiled for maybe 20 or 30 seconds instead of minutes.)
Make sure you have lots of paper towels or clean towels or paper to lay
your wet expanded baits onto to dry off your boilie baits. After about 6
to 24 hours depending on how warm it is where they are being dried, they
can be placed into labelled polythene bags and used immediately or frozen
for future use. I have found that freshly hot boilies kept warm in a
preheated flask and used straight from boiling do seem more attractive...
The author has many more fishing and bait ‘edges’ up his sleeve. Every
single one can have a huge impact on catches. (Warning: This article is
protected by copyright.)
By Tim Richardson.
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