Making homemade boilies for carp fishing



Making your own boilies has many advantages. You have the possibility to influence their nutritional value and above all to personalise your boilies (colours, tastes, shapes) and also to reduce your expenses.
See our page "recipes for boilies" and choose one of the proposed recipes according to your fishing strategy.
Gather all the necessary ingredients before going to the kitchen to make your boilies.

Preparation of the boilie mix

1) Depending on the recipe, put the quantity of your purchased or self-made mix in a bowl and mix the flours and other dry products to obtain a homogeneous mixture.
2) In another bowl, beat together the liquids: eggs, additives, oils, flavourings and colourings according to the recipe you wish to apply.
3) Kneading by hand: Put on latex gloves and add the liquid gradually to the "dry" mix until you obtain a smooth dough that does not stick to your hands. Sometimes it is necessary not to put all the dry mix in because it depends on the absorption of the liquids by the dry mix.
4) Kneading in a food processor: This is of course the most practical and quickest solution if you have a good-powered processor (1000 watts minimum).
Put the flours in the mixer, then with the machine running gently add the liquids.
5) At the end of the kneading process, check the quality of the mixture, which must be homogeneous, smooth and compact.
Advice: do not let your dough be kneaded unnecessarily long, otherwise it will become "elastic" (we say that it takes on body in baking) and you will have to let it rest for a good hour before working it into puddings.
The purpose of this rest is to prevent the dough from swelling out of the nozzle and no longer having the same diameter as the rolling table.

Mixture of flours from the carp boilie mix

Mixing the liquids of the carp boilie mix

Kneading of the carp boilie mix

Shaping of boilies

Making boilies requires appropriate equipment, in addition to basins and other containers:
- a pellet gun with different sockets: 14 mm, 16 mm, 18 mm, 20 mm or 24 mm.
a rolling table with 14 mm, 16 mm, 18 mm, 20 mm and 24 mm trays.
Using a boilie gun (manual or compressed air) you will have to make boilies to the width of your boilie table and to the desired diameter: to do this adapt the appropriate socket.
Place two or three pellets on the inside of the table, spacing them about 5 cm apart, and then use the top of the table to roll them back and forth.
In a few seconds you will obtain several dozen boilies of a regular diameter.
Simply set them aside on a tray while waiting to cook.
Repeat the operation until the paste is used up.
The size of the boilies depends on their use: in general, those used for baiting will be 14, 16 or 18 mm in diameter and those for baiting the hook, 18, 20 and 24 mm.

Manual boilie gun for making boilies

Rolling tables for multi-diameter boilies

Electric boilie rolling machine

Cooking the boilies

You can cook your boilies by various means:
* a gas fryer for small quantities (1 kg of boilies for 5 litres of water).
* a gas steriliser for large quantities (5 kg of boilies for 20 litres of water).
* a double electric fryer for fast and controlled cooking (2 x 0,5 kg of boilies max for 2 x 3 litres of water).
* It is also possible to steam your boilies (steamer), but I find this process a little too long and it does not allow to cook large quantities of boilies. The time is important and I prefer to spend it at the water's edge as soon as possible.

Cook in small quantities and if possible in a basket to be able to remove them all together (1 kilo of boilies for 5 litres of water as for pasta).
Plunge into simmering water and leave to cook, stirring from time to time. Depending on the amount dipped, it takes about 3 to 5 minutes to cook for 1kg.
If you are making larger quantities of boilies (per 5kg), you will need to cook them in a sterilising jar on a gas tripod. The cooking time will then be prolonged and it will be up to you to monitor the cooking time and note it down for further cooking.
Tips:
If you have a cooking thermometer, ideally you should cook them between 75° and 80° max, this is called low temperature cooking.
Low temperature cooking takes a little longer but the quality will be improved, believe me (this cooking method preserves the water-soluble vitamins and minerals).
It is quite possible to flavour your cooking water with stock cubes or aromas (fish stock, vegetables, viandox, vanilla, scopex...)
Let the boilies cool on sieves or baskets in a ventilated area.

kitchen gas fryer for small quantities of boilies

gas sterilisation kettle for large quantities of boilies

double electric fryer for fast and controlled cooking of boilies

The boilie dryer

Drying the boilies is a necessary step to ensure that your boilies will keep once cooked and cooled.
It is important to ensure that the boilies are well spread out on the ventilation grids without being piled up in order to encourage the evacuation of moisture.
It would be ideal to place the grids or baskets in a dry, ventilated area for about a week depending on the humidity of your drying space.
The boilies will be ready to use and it will be possible to freeze them in bags on which you will mark:
* the type of bagged boilies.
* the diameter of the boilies
* the date of manufacture

Dryer for boilies in plastic crates

Dryer for boilies in wooden crates

Dryer for boilies on a shelf

Storage of boilies

You can use your "home-made" boilies for up to a month if you put them in airtight buckets kept in a cool place (especially in hot weather).
Another solution is to freeze them in 1 kg bags, taking care to note the composition of the boilies on the bag and to take them out of the freezer as and when you need them.
If you have a vacuum machine, don't hesitate to use it for your boilies, it will avoid ice formation in your bags.
As with all food products, it is strongly recommended that they be stored in an airtight and dark place. Vacuum packing your boilies guarantees their taste and aroma.

vacuum machine for boilie

bags of vacuum-packed boilies

Your manufacturing laboratory

If you have the space at home, the ideal would be to set up a space dedicated to making and cooking your boilies. Your wife will be delighted with this decision and you will have the soul of a star chef!
You will have a cupboard to store your flours and products which will be safe from rodents and other insects.
A large work table will be necessary to make your mixes by placing your mixer and your boiling table to push your puddings and roll them.
You will also arrange your own cooking area and appropriate storage space.
It will be up to you to clean and tidy up your laboratory so that you can be proud to show it off to your carp friends by selling your own boilies and why not share with them a small beer straight from a fridge that you have added to your space.


How to store your bait and food

Vacuum packing is particularly effective in protecting the boilies but also your food, which will keep all their flavours intact and extend their shelf life by 3 to 5 times.

The table below will give you an estimate for the most common products.

Storage times may vary depending on the freshness of the products, bearing in mind that it is preferable to vacuum pack them as fresh as possible.

At room temperature

Classic Vacuum packed
 Homemade boilies 15 days 35 days
 Cooked seeds 8 days 21 days
 Ready to eat bait 3 days 15 days
 Bread 2 days 8 days
 Pasta, rice 6 months 1 year
 Dried fruits 4 months 1 year
 Flour, tea, coffee 4 months 1 year
- - -

In the fridge

Classic Vacuum packed
 Home-made boilies 1 month 3 months
 Cooked seeds 15 days 2 months
 Ready to eat bait 15 days 1 month
 Fresh meat 2-3 days 6-9 days
 Fresh fish 1-3 days 4-6 days
 Charcuterie 4-6 days 20-25 days
 Soft cheese 5-7 days 14-20 days
 Hard cheese 15-20 days 1-2 months
 Raw vegetables 1-5 days 7-20 days
 Fresh fruit 5-10 days 14-20 days
 Cooked dishes 3-5 days 8-15 days
- - -

In the freezer

Classic Vacuum packed
 Homemade boilies 6 months 1 year
 Cooked seeds 6 months 1 year
 Ready to eat bait 6 months 1 year
 Meat 6 months 1 year
 Fish 3 months 1 year
 Fruit or vegetables 6 months 1 year
 Cooked dishes 6 months 1 year
- - -

These times are given as an indication and concern only "home" frozen ultra-fresh products.
These freezer storage times are minimised because a private individual does not have a freezer cabinet like the professionals




Last update of the site on: 03/10/2021


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