You will need the following:

Base Mix - 500g will make up to 1kg of bait.

EPA Flavours and addatives

Salmon Oil

Bait gun

Rolling table

Eggs (Large)

Air dry tray or cake rack

Fork or whisk

Large pan for boiling

Slotted spoon for removing bait

Freezer bags

Measuring spoons, syringes or pipettes.

Tray to catch the baits

 

We recommend starting with a 3 egg mix (if making bait for the first time). which will use roughly 250/300 grams of base mix.

Crack three eggs in to a mixing bowl and add the liquid flavours, we recommend adding flavours at 1ml per egg to start. (Don't be tempted to add more as this could spoil the bait).

 

Add 10ml of Salmon oil to help rolling and flavour. Add the liquid extracts and then whisk for ten seconds or until all the liquid is mixed together. At this time you can add powdered addatives like

GLM, Amino Betaine etc.

Then add the base mix a little at a time, aiming for a putty type consistency (but not too sticky). Mould in to a large ball shape.

Then put the ball in to a plastic freezer bag to keep in the moisture.

 

Get your rolling table ready and using a rag wipe with a little salmon oil to stop the bait from sticking and to help clean your table.Roll the mixture in to a sausage shape so it fits in your gun. Choose the nozzle size to match the size of your rolling table.

 

Press the trigger a few times until your sausage starts to come out. Try one at first and line it horizontally across the middle of the table. Line up the boilie rolling table lid, squash down and start to move forwards and backwards a few times untill round, then tip off table into a holding tray.

 

When all of the paste has been rolled into boilies you are ready to look at boiling them. Rough boiling times are 14mm baits for 90 seconds and 18mm baits for 2 minutes. Always make sure the water is boiling before adding your bait, this has to be the case each time, don't put baits in to simmering water.

 

Lay out you boiled baits firstly on to a towel and then onto a drying tray.  Leave over night and then put into freezer bags. Put in the freezer or even better a lake! 

 

Simple Tip - To make dumbells create a sausage using a nozzle 2mm smaller than the rolling table that you wish to use, i.e 12mm sausage and 14mm table.