|
|
|
|
In reply to Post #124
Thanks for all the replies and it has certainly got me thinking about yet more things I could try if I had 25 spare hours in every day 
|
|
|
|
If you are suddenly wondering why the hell I am giving away such golden nuggets.... I'm not drunk... It's also not my choice really 😂
I am being advised by people that I respect within the industry, that the way to stop all the sausages who are trying their hardest to rip us off... Is actually by opening up a little bit. Just a little bit. He had better be correct or I'll kill him!
The brighter ones among you were taught how to ferment food based boiled baits earlier. Merry Christmas.🎅🏻It's a very important part of the success of our hook baits. Always has been, always will be. Obviously there are other parts which are just as important. I made that information public earlier just to ‘open up a bit'. Hopefully that works...
“Mavis, that absolute **** is on the CarpForum again, this time he's telling the biggest bait firms in the UK that they don't know how to make bait properly” 🫣
|
|
|
|
Here's another way to think about it.
Everybody makes bait, once. We go to the time & the effort to make the same bait... Six times over.
For us the real work starts, after the bait is rolled and dried. When everybody else is finished and out the door. For us that is when the real work starts.
Why do I do this? Ask yourself why I went to this effort for twenty five years. Ask yourself why anywhere I fished after I perfected the hook baits no one ever caught more than me. Not ever. It was not because I was God in carp fishing terms. I had the hook baits. I had a very big advantage over everyone else.
That is what they were made for. Not for dollar. I never saw a time when I would make bait commercially back then. They were come up with, for me. Through pure carp fishing obsession, selfish reasons.
Ask yourself why i would go to the lengths to make bait that in reality takes likely ten times longer than everyone else's bait to make? You do not do things like this without the best reasons in the world to do so. Not unless you are stupid. I'm not stupid. I maybe a ****, but i'm not stupid.
It's made me a business. I no longer make them for me. I make them for the carp fishing public in general. They still have to be made in the exact same way.
|
|
|
|
In reply to Post #122
Interesting idea and backed up with real results obviously. However adding some liquids pre-cook (won't say boil as some cook at >80°C - 90°C , some steam and some boil the granny out of them!) has always been a compromise to me with both the heat damage and the solubility into the cooking medium of the liquids from the surface layers.
Many years ago I put a temperature probe in the centre of a bait whilst cooking it. I had the tools to do so and was really interested in how 'hot' the inside of a bait gets. I looked it all up the other day and from memory they were 18mm baits as I don't tend to use smaller as that is what every other angler is doing. The seal on the probe was far from perfect so the results of a few repeat tests a little wider than I would expect on a 'proper' boilie being cooked. However after a circa 2 minute 'boil' the core temperature was (again from memory, my notes are buried at home) normally <60°C hence my baits have a very 'paste' type core, which is how I like them.
I concluded that whilst a %, possibly a large % as the surface area is large compared to the core, of the liquids added before boil are damaged/changed/removed but some in the core are still reasonably unaffected by the cooking stage. I also now tend to get baits of this size plenty firm enough for my use with a 60-70 second boil.
I then started to add liquids after cooking but was never convinced they were anything other than a coating on the outer layer which would wash off within minutes of hitting the water. On a commercial water with large stock this might work for you but not the types of lakes I fish. I want slower release as the fish might be half a mile away when I bait up and it could be hours before they come back this way to my pre-baited spots.
I have thought long and hard about how to draw the liquids deeper into a cooked bait for much longer release period on the water. I have tried coating whilst still warm, when very dry, whilst thawing out etc. Nothing ever really felt 'right' to me though. I have access to various vaccum systems for liquid filling products and have often thought about playing with this as an idea (vaccum, add liquid, slowly let the air back in and the liquid will be drawn in) but time is short whilst ideas are plenty so never done it yet!
Do you know from tests you have done how far your are able to draw these liquids into your pre-cooked bait? Without giving anything much away can you say anything about how you do this or will that give a big part of your process away? I am not interested in the curing process as such (that is yet another idea to explore another day) just how you are able to draw oils into a cooked bait 
I don't fish much these days but I do carry and use GPB1 baits with me and have recently got a pot of one of your new creations from Fishon to try next time a venture bank side 
|
|
|
|
In reply to Post #120
I understand what I am saying here will be hard for some folks to swallow. Especially coming from me, telling you that your media hero's have it wrong. It's the most revolutionary bit of information you will read about carp bait, in a long long time. Does not matter if you made your first baits last week, or thirty years ago.
You have tested many ingredients in your freezer baits, over many many years. Often you have destroyed them. Maybe not all of them, but a vast percentage of them. All a waste of time and your money. I know that is hard to digest, or take in. That one little Christmas tip, will make your bait so much better than it ever was. If you can be bothered to keep all of your liquid ingredients away from boiling water or steam, you will make the exact same bait, using the exact same ingredients FAR more effective than you have ever made it before.
Most of you do not understand the full force of any of the liquid ingredients that you are using in your baits, because you boil them and **** them all up first. Forget that you can still smell it, that means **** all in the greater scheme of things.
It's confirmation bias on the grandest scale. That's how you make bait. Right? Liquid to egg, add base mix.... Well I'm here to tell you that this is completely and utterly wrong. Monstrously so. You are wasting your expensive liquid ingredients, you might as well not bother using them.... If you do, you need to add five times more than you should & you'll still **** them.
That's from someone who finds this stuff out for themselves in the real world. Not goes on what everyone else does/says in the rags. That is just one great example. It's a very hefty one. There are so many examples of exactly the same that ring true in carp bait. Rules made by men who in reality did not have much clue what they were even chatting about. Confirmation bias then tells everyone following that this is the way to do things. Thirty or forty years later it's just being perpetuated. People like Ali & the rest all make it this way IMO.
Dare to be different. Because a lot of what you take for gospel regarding carp bait is absolute ********. Like the example given, it's just confirmation bias on a massive scale of how to do things in the totally wrong way. The easy way, yes. The right way? NO.
|
|
|
|
FishOn Ricci, the other part of his brace of December 40's. You can vote for Ricci as carp Angler Of the Year on Cypography right now if you so wish. I maybe biased, but he bloody deserves it. Numerous venues one after the other rinsed in double quick time. All whilst running a successful business. Imagine what ginge would catch if he went full time!
ScopexPineapple S2 over crumbed Krill
Jacko with a December 40+ on work overnighters. New lake, same results. Curry S2 over Nutcracker.
Forum member Sam, Devon Rd days only lump. GPB1.
Forum member Mick, part of 2 x 20's & 4 x 30's from Linear on a day session. Good angling Mick! GPB1 balanced over naturals.
|
|
|
|
In reply to Post #118
Yeah, maybe some kind of bunspice?
Hot Cross bun...no wonder I like sniffing the tub. Roll on Easter!
|
|
| | | Boo | | Posts: 8833 |  | |
|
In reply to Post #117
Sure the S3 are a hot cross bun flavour/smell
|
|
|
|
In reply to Post #116
The S3 I have are a spicy smell (not the new curry smell, a different spicy...I've had them a year or more)
The S4 are more of a choc malt.
My brother has his PB yesterday on the Johnson Ross PPPP cork chip on a ronnie, 33lb 14oz so he is buzzing.
He got the run just as I was throwing my drone up to do some lake scenery shots, so I ended up getting some nice overhead footage of him playing the fish into the net, perfect timing for him to have a decent memory of the capture.
|
|
|
|
In reply to Post #115
I have some yellow , i think S3 or S4? Can't remember, sure they have the whiskey flavour, they smell great, but equally they have been brilliant when ive used them as single hookbaits.
I have so many hookbaits its impossible to stick to the same. Although I dont think thats a bad thing. I am sure certain fish are attracted more to certain types of food. I have had lots of recaptured on different lakes over the food bait I use, often fish others dont catch. Equally I dont catch fish that are regarded as 'mug' fish and clme out all the tkme to baits like the cell. Interesting I am obsessed with using fishmeal type baits. I think I need to do 50/50 with another perhaps nut bait and S2 on 1 rod to expand my profile
|
|
|
|
|
My 5 year old is asking me daily to smell the Tutti's, so I opened the Whiskey's and told him to stick his hooter in them, strangely he liked them too
|
|
|
|
In reply to Post #113
Same mate, mine have gone under the tree before I got a chance to look. Excited as a little kid for Christmas morning 
|
|
|
|
My lads got me a few pots for my Xmas prezzie, needless to say they're wrapped and under the tree now and I'm under strict instructions not to peek 🫣
I was sorely tempted at first but now I'm actually enjoying the anticipation of being like a kid on Xmas morning.
|
|
|
|
In reply to Post #110
Took out the whiskeys and Tutties yesterday on a local "runs" water for a day session... had two fish, one on each bait. First fish out in two weeks apparently.
Was really impressed with them as i am with all the range
|
|
|
|
|
