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In reply to Post #16
You can replace 20 % of your liquid mix with mono propylene glycol and then air dry for 2 or 3 days. I then give them a shake in some neat flavour and pot them up. I've done this for years and never had a pot go mouldy.
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In reply to Post #16
See my post below bud. Dry them out so they are rock hard then juice them up. Repeat a few times and I've never had them go bad
Caveat - I'm just making normal cork balls though egg/base mix/flavour 🙂
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In reply to Post #13
Do you boys just air dry these till bone dry.
What makes them shelf life to last and not turn in pot .
Glycerin , honey, syrup hydros etc .
Im new two making my own this year and pick it all up from reading what i can on hear and norm air dry for a day then freeze my feed boilies
Evan the harder hook baits i freeze ,
But would be nice to have a pot of pop ups etc lightly gluged ready
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In reply to Post #13
Looking good 
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In reply to Post #13
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I think they have come out good, smell amazing too ! Hopefully catch a carp or two this winter 👍
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Rolled some more cork balls today 2 different batches and much happier with these 👍 the odd one blistered but on the whole they were much better 👍 looking forward to using them over winter they smell amazing !
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In reply to Post #9
I'm totally sold on my hookbaits being smelly so when I've done my own cork balls in the past, I've dried them right out like bullets, then dropped them into a pot and glugged a load of the flavour and left them to swim around in it for a day or two or until all the sauce is soaked up. If you've never done it, it is quite amazing how much extra sauce they will take on.
I then dry them out again and repeat. I even do this with hookbaits I buy off the shelf now if I can get a matching bait glug for them
I don't know if doing it catches me more fish, but certainly helps with my confidence in the bait and the fish don't seem to mind
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In reply to Post #9
I'm sure they will be just fine. Remember carp don't "smell" your baits, and plenty of baits that have no flavour at all work well. Flavours catch a lot of anglers!
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In reply to Post #8
Appreciate that, but hardly any smell when compared to the paste, so not to sure how effective they would be. Confidence thing I guess.
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In reply to Post #7
Its perfectly normal for cooked baits to smell less than the raw paste
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Quick question on this subject please. I followed the process as described below by TCarper (thanks) but when dried they seem to have lost any smell, well certainly when compared to the paste I used. Is that normal or have I missed anything.
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In reply to Post #5
You’re welcome. They will come out perfect like that.
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In reply to Post #4
Perfect. I shall try that method when I do the next lot at weekend. Much appreciated, if they are half as good as the hook baits you make il be a happy man 👍
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In reply to Post #3
Same time. Even 45 seconds will be fine doing what I described below. We used 40-45 seconds with the method described below.
They will be throughly cooked. You can cook a normal soft boiled (runny in centre) egg with shell on in 65c water. So if you imagine, a 2-4mm skin of paste does not need 100c to cook it. It's over kill.
If your pot has a lid, wait 20-30 seconds. If your pot has no lid, just take the pot off the heat and as soon as the water is still, pop your baits in. The baits going in will cool the water even more. Try to avoid metal baskets, as this plunges the temp quickly. Put them straight into the water. After 45 seconds tip the water into a basket or strainer in the sink.
They will come out perfect.
Just remember, half the bait is out of the hot water... So keep them moving so that all gets throughly cooked. That's also why a lid is better if possible, as it keeps the steam in and the temp more constant.
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Bait