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Bait making has been described as 'half science, half art-form' - a complex combination of experience and experimentation that can take many years to master. Richard Gardner and The Carp Company's bait guru Jules Webb talk us through the whole process including:
- Ingredients and additives (see Recipe below).
- Preparing the Mix.
- Using a Sausage Gun.
- Making Boilies with the Baitmaster.
- Advice on boiling different baits.
- Drying and storing baits.
- Experimenting with various shapes and sizes.
Packed full of hints and tips, this is the first comprehensive guide of its kind on this difficult subject.
Jules' Recipe:
- 3 large eggs
- Icelandic Red Base Mix
- 2.5ml Cranberry flavour.
- 2.5ml Caviar flavour.
- 5ml Salmon Oil
- 10ml Aminol
(makes approx. 300-400g)
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