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Home > The Big Red Carp Fishing Blog > How to use Robin Red & Chilli Base mix

How to use Robin Red & Chilli Base mix

Wednesday, 5th July 2017

Robin Red & Chilli is one of our most popular base mixes. Here is how to make boiled baits using the base mix, selected attractors and eggs.
The finished article may be a bit different to what you might expect.
 
Robin Red and Chilli base mix bag

Robin Red & Chilli base mix.
 
Robin Red and chilli base mix

Take 450g of Haith’s Baits RR & Chilli Base Mix
 
Place mix in a bag

Place it in a large polythene bag
 
Brocacel Yeast Culture

Weigh out 25g of Brocacel Yeast Culture
 
Brocacel Yeast Culture and Robin Red with chilli

Add this to the bag
 
Greenshell Mussel Concentrate

Weigh out 25g Greenshell Mussel Concentrate
 
mix with the Robin Red base mix

Add this to the bag
 
Cajoler Powder

Weight out 5g of Cajoler Powder and add this to the bag

Blend ingredients together
 
Form a neck in the bag, blow into it to fill it with air and then shake the bag well to blend all the powders together
 
Blue Oyster flavour and Sanchi Tamari Soy Sauce

Take some Blue Oyster flavour and Sanchi Tamari Soy Sauce

add blue oyster to eggs

Break five eggs into a bowl and add 5ml Blue Oyster
 
Add 30ml Tamari

Add 30ml Tamari
 
Eggs and liquid attractors
 
Eggs and liquid attractors
 
add Liquid Robin Red

Now add 25ml Liquid Robin Red
 
Whisk together eggs and liquids

Whisk to blend eggs and liquids together
 
add the Robin Red Base Mix

Start to add the powder from the bag and blend together
 
A wet soup consistency

When this is a wet soup consistency add the rest of the powder
 
Use a good quality fish oil

Using a good quality fish oil
 
Smear fish oil on both hands

Smear it liberally over both hands. This will help you bring the paste together
 
ball of paste

Place the ball of paste in the polythene bag and allow it to rest for 30 minutes in the fridge
 
Roll bait into sausages

Roll out using your hands and cut into 'sausages'
 
Boil the bait

Boil water in a wide, shallow pan and add the sausages. Cook them for four minutes
 
dry overnight

Remove from the water and place on a towel to dry overnight
 
chop the sausages into bite sized chunks

Next morning chop the sausages into bite sized (for a carp!) chunks
 
The cut sides allow water ingress

The cut sides allow water ingress which forces the attractors out of the baits
 
Glycerin, Blue Oyster Flavour and Tamari Sauce

Next you will need some Glycerin, Blue Oyster Flavour and Tamari Sauce
 
shake it to blend the liquids

Into a small pot place 5ml Blue Oyster, 10ml Tamari and 10ml of Glycerin. Place the lid on the pot and shake it to blend the liquids
 
Return the chunks to the bowl and add the liquids

Return the chunks to the bowl and add the liquids. Shake the bowl to mix the two together
 
Return the glugged chunks to the bag

Return the glugged chunks to the bag
 
add a couple of ml of Caproic Acid

Finally add a couple of ml of Caproic Acid, shake the bag and quickly seal it to stop the stink contaminating the area!
 
label the contents and freeze

Finally label the contents and place in the freezer.
 
catch a carp or two

Go out and catch a carp or two!

Cheers and good luck.

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