Making boilies -cooking for carp

For some anglers, a greater sense of satisfaction and achievement comes from catching a carp on baits they have made for themselves. Making your own isn’t hard and you can create your own killer baits.

Dee-licious boilies!

Specific recipes vary, but ingredients are usually very similar. They all contain a binding agent and bulk matter. Many also contain colouring and flavouring. If you bulk-buy, your boilies should work out cheaper than the shop-bought variety. Binding agents usually contain a high proportion of protein or starch. Sodium caseinate and eggs are excellent for this. Wheat gluten and wheat germ are also used. Bulk ingredients make up the weight as well as adding nutrient value and sometimes a good basic flavour. For a fish-type bait, fish meal or crushed trout pellets are ideal. Other bulk ingredients include soya flour, peanut meal or meat and bone meal. Liquid sweeteners are the basis for many sweet flavoured boilies, topped with whatever suits your taste. You can make savoury boilies with liquidized squid or whatever takes your fancy. You can also use food dye to create baits in almost any colour. Flavours are available commercially – and there are a lot of them – but many anglers use their own flavours to create a unique bait, giving them the edge at their favourite venue.

You can buy all the ingredients from the many firms which specialize in baits and bait materials. Many advertise in the angling and specialist carp fishing press.

Peter’s method

For years Peter Mohan has been successfully catching carp on his home-made boilies. The method is easy and rarely goes wrong. He recommends you start with a simple recipe.

The dry ingredients are 85g sodium caseinate, 85g wheat germ, 57g fish meal, 28g soya flour and 28g Equivite. Weigh them out carefully and mix them together in a bowl. This mixture takes about four parts liquid to five parts dry ingredients by weight.

The liquid ingredients bind the powder into a paste. The main component is egg -full of protein for the hungry carp. Three size two eggs are about right for use with the dry ingredients above. Beat the eggs, then add any sweetener, flavouring and colouring and mix thoroughly.

Mix wet and dry ingredients and roll the paste into balls of whatever size you require. Boilies of 12-18mm diameter are the most common. This recipe makes 100-120 boilies of this size -enough for one or two sessions. Remember that for other species such as tench and chub, smaller boilies often make excellent baits.

After cooking, allow the boilies to dry on a cloth. Turn them after a few minutes so they dry all over. You can use them after an hour, but the outer coat continues to harden with time. After four or five hours the skins are pretty hard and they harden even more overnight.

To make a few pop-ups for hookbait, take some finished boilies and cook them for a further three to four minutes in the microwave. If you don’t have a microwave, grilling your boilies can also produce floaters, though this is less efffective.

Any boilies you do not need straight away can be kept in the freezer for several weeks. You are now free to experiment with shapes, flavours and colours and to produce your own deadly baits.