Catching carp using boilies and hair rod, is becoming more popular. I got interested in it just like most carp experts – through magazines, articles and forums on the Internet. But the point in my article will not be about the methods of catching, not about tactics, but about the nozzle itself, and in this essay, I will try to describe my experience of making boilies at home.
First I tried the boilies sold in carp stores on one of the wild waters of the Krasnodar Territory, while not having any idea of when and how to use this nozzle. As a result, I didn’t catch any fish. Then I decided that the best nose – is a purely natural nozzle, prepared from those ingredients that our Kuban carp used to consume, and stopped at the on the oil cake. It was the oil cake that showed itself best in the Kuban waters; it is the unsurpassed smell that attracts the Kuban carp. It has high nutritional value, a large number of proteins and vitamins.
So, now everything seems to be simple – there is an ingredient – there are technologies for cooking boilies now – let’s start cooking! With enthusiasm, I began to prepare my first part.
After putting the eggs into the flour with oil cake and sugar, I began to make the dough on the kitchen table.
I want you to remember three features of cooking boilies at home:
1. A kitchen is an ideal place for cooking, but be ready for the transformation of the kitchen into the Great Dirty Room – you can never cook the boilies cleanly.
2. Be sure to buy a particular board for making boilies (I used the Gardner board), which will make this hard work much more comfortable for you.
3. Put more sunflower oil on the board and hands – as they say, you can not spoil the porridge with oil. Roll sausages from the dough, and cut them into equal parts, from which you should begin to roll balls.
After I rolled two kilograms of boilers by hand I vowed to buy a board tomorrow, my wife joked about what a “nice” cook I was by getting everything around dirty with a dough that quickly dried up and turned into a crust, I finally started to cook the balls. Boiling for a long time is not necessary – from 30 seconds to 2 minutes in boiling water, depending on the size of the boilies. The critical part is that they harden and hardly could be stretched by fingers. Making and leaving the first shipment to dry on the towel I threw the next into the pan.
As that said, I ran into the first problem. Dry the boilies. If you live in a private house – there are no problems, put them outside and watch that the birds will not steal the results of your hard work. One of the pigeons tried to snitch my boilies, which I left to dry near the window. This nasty bird tried to squeeze his beak through the mosquito net on the window. When I saw this, I was pleased – the boiler work, and if not carp, then I will surely catch pigeons.
So, let’s get back to the problem. If you have a one-room apartment, again there are three ways out: put the boilies on the string and hang them outside the window, put them in a net and still hang out the window, or make a small portion and lay it on the towel there. I decided on the first option. So, when the boilies have dried up, you can go fishing. Immediately I will say that these “oilcake boils”, as carp experts nicknamed them, proved to be five out of five. True, the carps and cupids did not give any relaxation, but it showed that the nozzle works.
After I rolled and fed a modest first portion, I started developing the recipe and technology. Eggs are good, but it’s much easier to mix flour and lose ingredients with egg powder (I did not find it in stores, there are only 25 kg bags), and gather this mixture in five-litre cans until you need it. Instead of powder, I used dry protein (it is called egg albumin), which is used to produce marshmallows and souffle. Next, you will encounter the problem falling apart. Wheat gluten will solve this problem completely; it is done on grain elevators, it can also be found in organisations selling ingredients for the food industry. The last thing is a dry preservative, which needs nothing at all – grams per kilogram.
Armed with a board for rolling, I relatively easily moved five kilos of “oilcake boilies”, boiled them, slightly dried and with a sense of accomplishment threw in a plastic bag (I used a preservative, after all). What was my horror, when in about three days I looked in and was horrified – the boilies were mouldy! And inside … deteriorated, because they included sugar. Store the boilies in the freezer, getting them for fishing in the right amount as needed. Otherwise, you can get the same result as I had. I proceeded to produce another portion, which after drying, I put in the freezer. As I noted on fishing – boilies with egg albumens are much more useful than eggs, they are much harder and soak in water much longer.
Below is the recipe for boilies, on which I stopped:
* ten pieces of ground oil cake
* 3 parts of dry egg white
* 1 part wheat gluten
* 0.5 part of the sugar
We knead the mix to the consistency of the dough, let it stand for half an hour, roll and boil., immediately after drying, pour into a bag with the same oil cake (a sort of dip is obtained).
In general, the process of producing boilies is fascinating, and as it is not strange, it brings pleasure, and, you catch on the nozzle created by yourself. You can use anything as a base mixture – corn, fish, soy and wheat flour, proteins, additives, amino acids, grains, flavours and colourants.
The field for the experiment is vast. What will you use as a base mix – purchased mixes, where the manufacturer’s experience checks everything or their own “innovations”, the main thing is that you should realize what you are doing, thinking about it, because, as my older friend said, carp fishing is like chess, think – and you will be with a catch.