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Basic Boilie Recipe

  • Yeah most of my recipes are not as sturdy as some because I typically don't need them to last for more the n 2-3 hours at a time in the water before I'll move them or have something. That said my microwaved Vanilla DAT Food ones that I only micro'd for about 1 minute 30 seconds lasted at least 3 hours as they still caught fish after that time, though that was the longest between runs to be honest, so I cannot completely say.

    I enjoy microing them as well as I said on your photo..because they seem drier then traditional boiled ones and I have less issues with mold, unless of course you dry the boiled ones for a couple of days in which case they go like rocks. They also seem to seep flavor a bit better..you may notice in when you put em in the water, they just kinda leak better then the boiied ones imo.
      August 10, 2011 7:30 PM PDT
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  • All right I gave my mates recipe a shot, from what I could remeber hehehe.

    Made a milk powder base pop up mix with corn meal and blended Pedigree Dog food, 3x the normal amount of flavor + eggs and a mixed flaxseed/evening star oil. (im out of hemp oil)

    We will soon see how it's gonan turn out, the milk powder mix should stand aside for 1½ hour before boiling.

    I also made some regular boilies, then microwaved 1 plate and boiled the other plate full.

    Later we will see how they all turned out and if they will pop up or just sink like the regular one, also interresting how long they keep floating.
      August 10, 2011 10:06 AM PDT
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  • I have never tryed the microwave or makeing pop-ups, I would imagine your useing a different recepie for the pop-ups. A mate told me to use milk powder to make pop-ups, but I have'nt looked into it yet. If you care to write down a recipe for pop-ups that would be sweet!

    I mainly use 16 and 20 mm boilies, I got some 10 mm's too but there often you get Tench and Crucian Carp on the smaller bait.

    They are alright to catch, but I prefere to land a much bigger carp then a 2-4 pound Tench or Crucian Carp so bigger baits.

    I have friends who use 30-45 mm boilies in Spain and Hungery, so golf ball size bait is not unseen for Carp and Catfish in Europe.
      August 10, 2011 12:41 AM PDT
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  • And of course there then becomes the whole steaming and microwaving ..which can vary the properties even further. I make simple pop-ups by rolling boilies in roughly 12-16mm ( you'll notice I prefer slightly larger on average boilies, typically using 16 and 18mm up to 22mm on the big rivers where some fish could basically suck in a golf ball if they wanted to with ease.) boilies then place about 30 at a time on a plate, not touching and micro them for 1 minute. I then remove the outer ones that fully cook, rearrange the others and redo for another 30-45 seconds. By taking the time and patience I can make useable pop ups without burning them which produce fish like mad because they seem to leak flavor much better then boilied baits.

    I also spoke with a German guy who micros all his boilies because his recipes are so water soluble that they start breaking down if he boils them.
      August 9, 2011 5:16 PM PDT
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  • Personally I kept the recipe the way I originally did it. This is a beginner recipe and whe I originally started doing it I had read and read and read and saw times ranging from 30 seconds to 5 minutes. My first attempts at boilies tended to be rolled very large and I settled on a longer boiling time to make a firmer boilie. This was especially important because I used the blender to blend the eggs, which put a lot of air in, making the end boilies much softer then mixing them with a fork.

     

    I have found that using this recipe and anticipating most people will roll roughly 18mm boilies, which seems to be the case for some reason based on my experience during events/workshops etc., that the 3 minute mark creates useable, firm boilies without hassle. So I never bothered to change it figuring it was a good starting point.

     

    You are correct in that there are many time variations, based on size, ingredients and basically just how hard/soft you want the end result to be. My DAT Food boilies are typically 45-60 seconds, and I always reserve part of the dough un-boilied for use on the banks in conjuction with the boilie. Cut a boilie in half, place the top half on the bait needle, take a small amount of the dough and roll it into a small ball, thread it on the needle, then place the bottom half of the boilie. Smush them together a bit and smooth it out so it looks basically like a boilie cheeseburger...it is a very effective and tasty bait ;) both in profile and scent. Or roll smaller boilies, say 10mm, then save part of the dough unboiled..this allows you to turn the 10mm into a 16mm by simply rolling it in the dough. Saft bait yet firm enough to hang around for a bit...or of course using the dough around a cork ball for pop-ups..

     

    I digress however. The point I was making was...this is how I figured it out and thusly how I share it. It is a begining point that I know works and from there the angler can grow and refine his/her technique, just as you did. :)

      August 9, 2011 5:09 PM PDT
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  • Nice post Eric but wow you got a long boiling time, I boil my freezer boilies with eggs for 35-45 seconds roughly and let then cool and air dry.

    I find that just a little bit of Omega 3 fish oil or salat oil helps on the anti cracking while air drying them.

    I have not been makeing boilies for a long time, but a buddie of mine who have been makeing homemade boilies for a decade told me to shorten my boiling time. I started out with 1½ min, but I like the softer boilies I get from a short boil as it seems to me like the fish prefere a softer bait.

    So why the long cooking time?
      August 9, 2011 7:35 AM PDT
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  • Erik thats a great article ! cheers ,, ill get that video embedding sorted for you as soon as i can..
      August 8, 2011 4:45 AM PDT
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  • Hrmmm..I embedded the videos in the post and they showed up in the preview but ow they aren't there...it is too early to use the computer lol
      July 29, 2011 2:21 AM PDT
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  • What are boilies?

     

    This is a good question and many American anglers are new to the concept. A boilie is basically a dough bait that has been designed for a specific fish, usually carp and then boilied to make it stand up to pesk fish, turtles, distance casting, crayfish etc. They are best fished on a hair rig, though they can be used in various ways. They can be prepared in different ways either through ingredients or cooking methods to make them "pop-ups" as well, which are boilies that float.

     

    For this article we will focus on standard boilies. These are typically designed to be beneficial to the carp. High in protien, high in carbohydrates, good nutrition, amino acids...basically fish food to not only attract fish but feed them and keep them coming back. Carp are notoriously curious and will pick up many things to try them. This accounts for many fish on the banks. Carp will only be fooled so many times on baits that offer nothing though, and in waters that are heavily fished a bait that offers true food source potential will keep them coming again and again to the hook.

     

    To this end many boilie recipes include items most American fisherman have never dreamed of using. Let's be honest, most of us are satisfied with a bit of oatmeal, a bread ball or a can of corn. While these things will work, I would bet that a properly made boilie will catch carp in waters that others are having "slow days" using traditional methods. For instance, semolina flour, eggs, soy flour, hemp meal/seeds/oil, fish meal, fish oil, rice flour, birdseed, dry molasses, egg powder, the list goes on and on. For this article we are going to try a very simple, yet effective recipe.

     

    :: Dog Food Boilie::

     

    For the Dry mix, put 2 cups dry dog food in a blender or food processor and grind it to a powder.

    Add to this 2 cups of flour, soy is a good choice due to its high protien. Semolina/corn/rice/white flours will also work. Do not use anything self- rising or with yeast as this will ruin your recipe.

    Mix well in a bowl and set this aside for now.

     

    For the Wet mix, put 2-4 eggs in a blender. The number of eggs does not matter, it only decides how big of a batch you will make. 4 eggs is usually enough for about 1 pound of dry mix and will produce about 2 pounds of boilies.

    to this add 1 tsp oil per egg. Corn oil is fine for this, I like Hemp oil but it is much more expensive. I would avoid olive oil but grapeseed,soy,vegatable oils would be fine.  ( 2 eggs = 2 tsp oil...4 eggs = 4 tsp oil )

    Blend these until smooth. Pour into a seperate bowl.

     

    Now this is the tricky part. Slowly add dry mix to your wet mix. Keep stirring as you do until you reach the consistancy of cooked oatmeal/cream of wheat. Let this mix sit for 5 minutes to allow the dry ingredients to soak up a bit of moisture. This will help keep them moist when rolling later, and I feel it helps prevent cracking during the drying phase.

    After 5 minutes slowly add dry to the wet again until you feel you can handle it with your hands. You do not want to over dry your mix and it will just crumble when you try to roll balls then.

    Once you have a good dough/paste you can begin rolling small balls in it. Think of the small marbles ( not the shooters ) or about the diameter of a penny. Roll out the whole batch then set aside while you bring a pot of water to boil.

     

    Boil about 30 balls at a time for approx. 3 minutes. Remove from the boiling water and let air dry for 1-2 hours. After this time you can place in bags/jars/containers for storage. I recommend freezing until the night before fishing. These contain eggs and will mold over time.

     

    As you can see this is a very simple recipe. If your like me your brain is already running with what to add. Remember that Carp like sweet and sour, with salty and spicy trailing that. A package of jello, some kool-aid, a few tablespoons of jelly, some sugar or maybe Maple Syrup..the list is endless. Try out some nice fruit flavors like strawberry or pineapple in the summer/fall..try subtle vanilla's or cinnamons in the spring/fall...Just add any dry ingrediants to the dry mix, wet ones to the eggs when you blend them and remember sometimes a little goes a long way!

     

    For a full video explanation watch our boilie making tutorial ;

     

     

     

     

      July 29, 2011 2:20 AM PDT
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