Catching a carp on a bait that you drove through is a very exciting part of carp fishing and a very useful one. Rolling your carp bait can be as simple or as complex as you want. In this article, I'm going to take you through the equipment and process that I used to create the Blue Oyster Boilies using Nutrabaits & # 39; base mix and liquid.
Equipment
The equipment listed here will allow you to prepare a 10 kg batch of finished bait in about 3 hours and this is what I use to make my own carp bait.
- Large mixing bowl
- fork
- Libra
- 1 set of measuring spoons with a volume of 2.5 to 5 ml
- Ziploc tote bag
- the cloth
- Large wooden chopping board / preparation
- Gardner Tackle Rolaball Baitmaster, giant size flip-stop mounted
- Tray or bucket to catch bait when done
- 13 kg gas bottle and large triple ring burner
- Large 50-liter kitchen pot with lid
- Large filter basket, sufficient to fill the digester
- 4 x dry pallets (300 x 600 mm x 40 mm)
- Pneumatic submachine gun with a capacity of 1 kg with a nozzle attachment to the desired size
- 1 x 50 liter air compressor
Ingredients
- Blue Oyster Base bag or bath (you need about 6.5 kg to make 10 kg of bait)
- A bottle of blue oyster liquid (you will need about 80 ml to make 10 kg of bait)
- 60 fresh medium-sized eggs (to make 10 kg of bait)
- A bottle of regular vegetable oil (I use canola, but you can use cannabis oil or salmon for added flavor)
3-step process to create your own boilies
Step 1: Prepare the bait mix
1. Fill the kitchen pot with half-filled tap water, put it on the burner and light all three rings. Place the filter basket inward and close the lid. Using the lid on the pot will reduce time and gas, as well as eliminate drafts from the burner.
2. Connect the boiling gun to the compressor and apply pressure in the reservoir of the compressor to 100 psi.
3. Place the mixing bowl on the scale, press down on the container and weigh 500 g of the mixture. Set the mixture to one side.
4. Empty the base mixture bowl and beat 6 eggs into the bowl. Strike for 30 seconds until the plug is smooth.
5. Add 7.5 ml of Blue Oyster liquid to the eggs and whisk together to fully incorporate the liquid into the eggs.
6. Set aside and check the temperature of the water. You can continue when you estimate that the water is hot enough to bring to a boil over the next 5 minutes.
7. Now add 500 g of base mix; Do not add all at once, aim at 450 grams, check the consistency of the mixture and add balance as necessary. Use a fork to turn the mixture into the eggs.
8. The mixture is ready when it is tough enough to form a large ball, no longer sticks to your hands and is reliably easy to use. If the mixture is too inaccurate, then the bait will lose shape during the rolling process and stick to the table. If it is too hard, it will be difficult for you to force the mixture through the gun. My example of 500 grams each time makes the mix too soft. Then I simply add the cup to the mix to fix it at the right level. It may take several times to get consistency each time, but it is important to keep it consistent when you come to extrude sausage bait.
9. Place the bait mix in the Ziploc bag and place it for 2-3 minutes. This gives the mixture the ability to properly absorb liquid ingredients. During this time it will harden a little. This is a great time to lubricate your movable table.
Stage 2: Throw Baits
10. To wet the table, pour some oil on the cloth and wipe it into the grooves. Do not put too much, or the bait will slide, and not roll properly, too little, and they will stick.
11. Now that the mixture has a rest, remove it from the bag and place it on the prep board.
12. Divide the mixture in two and unroll two large-diameter sausages that are small enough to fit into a boiling gun. Keep the ends as square as possible, or they don’t fit together! If you find the mixture falling apart, it means it is too dry. If he is really sticky, then he is too messy.
13. Load the sausage in the gun and screw the nozzle. The nozzle should be cut smaller than the diameter of the grooves of the rod. Too big, and the bait will be egg-shaped. Too little, and you will do dumbbells! It may take some trial and error to get right and may be different for each mix you roll!
14. Press the nozzle onto the prep board and squeeze the trigger until the mixture is squeezed between the board and the nozzle. This eliminates air pockets and provides a uniform extrusion of the mixture.
15. Remove the top of the table and start squeezing the sausage onto the table. Start from one end to the right across the width of the table. Gently move the gun across the table. Do not go too close to the edge, or you will not get the mix in the slots for guidance. The width of the table is too far away. You must adjust your speed according to the gun pressure setting that matches the stiffness of the mixture. The stiffer the mixture, the slower it is squeezed out, and more pressure will be required. The weaker the mixture, the faster it is squeezed out and the lower the pressure. The loose mixture will have poor texture and cracks when extruded too quickly. The stiff mix will be squeezed out better, and the lures will keep their shape better when they come off the table. It is very important to maintain the perfect pace when moving the gun across the table. Too slow, relative to the speed of extrusion, and sausage will tend to break and increase the diameter (which, as a rule, creates a lure from the egg shape). Too fast, and the sausage will stretch and become too thin, producing dumbbells! My goal is to take 5-10 seconds to squeeze the sausage across the table with a fairly stiff mixture.
16. At the end of the table, release the trigger, squeeze the sausage from the nozzle and install the gun.
17. Take the top of the table. Bend back slowly to make it easier to engage the guide slots before touching the sausage. This prevents lines from falling into the bait if you are not aligned for the first time.
18. Now gently press the top part forward a few inches, while pressing down, and then back a few inches and start rolling the bait. Gradually increase the range of movement until you use the full width of the table. It takes 5-6 hits.
19. Lift the front edge of the tabletop, turning on the rear edge, inspect the bait and knock out all that are stuck at the top.
20. If this looks like a catastrophe, do not panic! If the lures have a flat square cut, then you are too tightly pressed, and the lures just slid over the table (you can also lubricate the table). If the bait is shaped like a dumbbell, then either the nozzle is too small or you too quickly missed the gun across the table. If the bait is egg-shaped, the nozzle is too large, or you start the gun too slowly across the table. If they are egg-shaped candies, then the nozzle is too large for the grooves of the table!
21. Make the necessary adjustments until your bait is completely round.
22. Now turn the table over to lower the bait in the tray or tray, and again go to the cannon. Try not to let the lures pile on each other too much or their weight will crush the lower ones into strange shapes! I do this, each time unscrewing the bucket to collect the bait, so that when they roll on the tray, they fall to another place.
Phase 3: Cook Bait
23. Check that the water is boiling completely before tipping the bait into the filter basket. Get the bait into the water as quickly as possible, otherwise there will be a difference in cooking time. Do not worry if the bait looks stuck together in water, give them 30 seconds, and then let the basket shake to bring down the bait.
24. The lures are ready when they all surfaced. I use a table with a diameter of 20 mm, and the lures are prepared in about 90 seconds.
25. Raise the basket and shake off excess water. Carefully lower the carp bait into the air dry pan and place them in one layer.
26. Repeat!
