Testing homemade boilie in a glass of water. Boilies are preserved in sugar and salt. Boilies are quite hard, but when they come into contact with water, they start to disintegrate quickly. If the boilies will be successful I will publish the recipe for these boilies.
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Maple peas (also known as carlin peas, brown peas, pigeon peas) were very popular as a fishing bait in the 70s and 80s of the last century. Then their use decreased and most anglers started using other modern carp fishing baits.
Maple peas are now widely used as food for racing pigeons. It is also used in the human diet in a variety of dishes. However, its use in fishing is slowly returning as bait and mostly as part of the partickle mix. They contain a lot of protein, vitamins, sugars, carbohydrates, oils, fiber…
Advice for hook bait: They soften a lot already during soaking, so I recommend that if you want to have them for hook bait (especially recommended if you are fishing with a hair rig or similar rig), you don’t need to cook them at all or let them cook for a maximum of 3 minutes (depending on how long you soaked them).
…………. and I add some extra ingredients before cooking 👩🍳👨🍳.
some sugar
a few whole cloves
ginger powder
mini chocolate bar
Beef Bouillon Cube
I just added an example of what I add to maple peas or other particles. If you want, you can add ingredients to your liking or simply add nothing more to the maple peas. Otherwise, the maple peas already have their own specific flavour so you can easily skip this step.
Cooking time of maple peas is very short. When they boil let them simmer for about 10 to 20 minutes. Check regularly with your fingers if they are already soft.
I advise you to drain the hot water as soon as you finish cooking the maple peas, as the maple peas may be too soft if left in hot water. Of course you save the water in which you cooked the nuts and cool it then add the chilled nuts back to it. It would be real nonsense to discard this water and add fresh water.
if you will only use nuts for feeding, I recommend cooking them so that they are very soft or, as chefs would say, overcooked. I therefore recommend that carp and other fish can digest them quickly without any problems and then return back to feeding.
If you want to ferment them after cooking let them stand in water for 2 to 4 days. Ddepending on the temperature of the air in the room or outside. The higher the temperature the sooner they will ferment. I usually let them stand in the water for 2 – 3 days. You can also cook them in larger quantities and store them in the freezer (if you have enough space in it).
Advice: If they are very soft that they can be easily crushed by hand they are a great ingredient for groundbait, hook paste, spod mix, feeder, pva bags, … The possibilities of using cooked maple peas are considerable, you just have to try different ways and find out how the fish like them prepared on the water where you fish.
Try it, you will not regret
If you have not yet decided to cook them, you do not have time, or you are in a hurry to go fishing, you can buy ready-made ones in the store and thus be convinced of their success in fishing for barbel, carp, grass carp, tench and other coarse fish species.
If you want cheap, nutritious and bait that stands out from the crowd I recommend you try them the next time you go fishing.
Till next time …
Tight lines!
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Crack three whole eggs together with the eggshell (crunch effect, calcium, simulates carp food – crustaceans, shells) If you use boilie gun, you need to dry and ground (coffee grinder) the eggshells because boilies will be difficult to roll (cracking the boilie dough, …). As a substitute for egg shells you can also use fine ground oyster shells.
If you do not want to use the eggshell or similar, you can easily remove them from the boilie recipe.
Add 2 tablespoons of powdered ginger (natural fish attractant, lemon scent) and 4 – 5 tablespoons of ground pepper (flavour, sharpness, fish attractant) to the egg liquid. Always add all the additives (liquid and powdered) to the egg mixture (preservatives, aroma, stimulants, color, spices, oils, etheric oils …). I almost never use flavour because boilie paste already have their own specific smell and attractiveness.
I also add liquid CSL attractant – corn steep liqueur (amino acids, protein, natural sugars, enzymes, dried boilis turn dark brown) to the egg mixture, about 3 dcl/ 1.27 cup/17 tablespoon. You can use any other liquid instead of CSL or simply skip this step.
Slowly add the mix to the liquid. It is very important that a dry boilie base mix is always added to the egg mixture.
Mix the mixture with a fork or similar cooking tool until the paste becomes harder.
When the paste becomes harder I start kneading with my hands.
When the paste is done (it looks compact, it doesn’t stick to the surface, it’s not too wet, it can form into boilies, …) I oil (olive oil, hemp oil, fish oil, …)it from the outside. The oil prevents the dough from drying out. Then put the finished boilie paste in an airtight container or wrap it with plastic foil. I leave the boilie paste so prepared for at least 3 hours (I usually leave about 12 hours or more). But of course you can start making boilies right away when you finish making the boilie paste.
Next day – boilie making and boiling day 😎
First prepare the pot and the electric cooker. I pour water into the pot and then add the beef stock cube. Which contains ingredients of course depending on the manufacturer: salt, sugar, yeast extract, powdered herbs, protein, fat, dehydrated vegetables and other ingredients written on the product packaging. I use a beef cube because in my opinion it adds some extra attraction to the fish, better than cooking in the water itself, adds to the nutritional value of boilies, …
Once the boilies are made it is time to boiling them 👍.
The only thing to do is always boil boils in boiling water and only so many boilies at a time that the water does not cool. When boilies are boiled they float to the surface of the water, but in my experience, in some of my boilie base mixes, boilies do not rise to the surface. Then it is necessary to look at the clock for how long they boil.
Boiling time:
⏱ 14mm – 16mm boilie 👉 around 60 – 80 second ⏱ 18mm – 20mm boilie 👉 around 90 – 100 second ⏱ 20mm – 24mm boilie 👉 around 110 – 120 second
This is an indicative boilie boiling time, which can vary due to the boilie mix.
When boilies are boiled, let them cool and dry. Leave them to dry for about 24 hours at room temperature or outside in the shade (never in direct sun). When dried, they can be used for fishing or stored in the freezer. After drying, the total weight of the boilies was approximately 1.1 kg.
Next day ready to freeze.
One boilie from the freezer for the test in water
After 12 hours in the water, I easily crushed the boilie.
Boilie test in a bottle.
Testing how boilies dissolve and the release of attractants in water can be tested at home (transparent or glass packaging, aquarium, pond if you have one, …). This home test provides approximate information on how boilies dissolve at the bottom of a lake, pond, or river. Approximate because at home we cannot create the conditions and environment that is in the water in which we fish. I’ll list a few: water temperature, ph or acidity of water, type of bottom, small fish activity – bream, roach, F1, crucian carp, chub and more, crustaceans, the time of year, weather and so on.
Summary
Making home made boilies is really a little more work than opening a bag of readymade ones. Of course, readymade boilies are nowadays more or less very good quality, as I use them myself, but catching the carp on the home made boilies in which I put so much time and effort is really invaluable (especially pb).
Disclosure – if you buy anything using links found in this blog post, I may make a small commission. It doesn’t cost you any more to buy via these affiliate links – and please feel entirely free not to do so of course – but it will help me to continue producing content. Thank you.
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