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Making your own boilies by Gary Moore

Making your own boilies by Gary Moore

Making your own boilies by Gary Moore 3.5/5 (69%) 13 votes

Making Home Made Boilies: The Basics
Making your own boilies 1Producing a kilo of homemade boilies is not hard it’s like a lot of things in carp fishing it takes practice and experience. This is how I make my bait, I hope it helps you to produce your chosen bait.

Preparation

Before you start make sure you are organised. Clean a worktop/table with a clean cloth. Try not to use any cleaning fluids as you don’t want to taint the area or your bait. Lay out everything you are going to use e.g. mixing bowls, jugs , forks and spoons, towels, weighing utensils, base mix flavours etc. Once everything is to hand then begin.

Making your own boilies

Mixing

Weigh out a kilo of dry base mix into a large bowl. If you are using any dry additives add these now at the recommended levels and stir them into the base mix. Crack 6 eggs into your mixing bowl and now add your flavours, oils etc again at the levels recommended. Beat these with a fork until thoroughly mixed. You now slowly add the base mix to the liquid eggs stirring in until it gets thick enough that you can start kneading the paste with your hands. Keep introducing the base mix until you have a workable ball of bait not too wet and not too dry. If it’s too wet it will stick to your hands, the inside of the gun or the rolling table. If it’s too dry it will be difficult to extract from the gun or will break up on the rolling table. After mixing a few kilos you will gain experience and this will become easier to judge. Once you are happy stick the ball into a plastic bag. This stops it from drying out while you prepare for the next stage.

 

RollingMaking your own boilies

Now roll your ball of paste into a large sausage which just fits into your gun. If you have any left over replace back in bag to keep it pliable. Once this is done and your chosen nozzle size is fitted onto the end of the gun it’s now time to squeeze out the sausage to place onto your rolling table. I use the standard size tables and only use 2 sausages per roll of the table. Once rolled I then transfer the baits onto a towel making sure they are not stuck together. You can smear a small amount of food oil onto the rolling table, just enough to lubricate which will ease the rolling of the baits. Once you have used all your paste and produced your boilies it’s now time to boil your baits.

Making your own boilies

Boiling

Take a large pan and fill with water and boil. Then put 30/40 or so baits into a metal sieve. If you add too many baits you will stop the water boiling. A clock with a second hand is very useful. Note the time you started cooking the baits and slightly agitate the baits in the sieve to cook them evenly. Most bait mixes are boiled for 1 to 3 minutes depending on how hard you want your baits or the make up of the base mix because prolonged heat damages some ingredients. Most base mixes have a guideline on the bag. Mostly I boil for 1 minute 30 seconds. As I boil the kilo of baits some of them I will boil for 1 minute or 1 minute 15 seconds to give you a difference of baits breaking down and releasing their smells. Once boiled I then put these onto a towel to cool again making sure none are touching. Once they are all cooked leave the baits out to dry for 12-24 hours then you can bag them up for fishing or the freezer.

Making your own boiliesOnce you have mixed a few kilos of bait and gained confidence and experience the mixing will become easier and opens up a lot more opportunities of using your own mix of bait using different base mix ingredients, different flavours, different colours, shapes and sizes which can give you a big advantage. C.C.Moore are capable of giving you anything you need to make the boilie of your choice including bait making equipment. If you need advise on how much flavour or ingredients to use a quick phone call to the shop and they will help you. Good luck and enjoy your bait making and I hope I have helped you produce your bait.


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