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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.
Take 450g of Haith’s Baits RR & Chilli Base Mix
Place it in a large polythene bag
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Weigh out 25g of Brocacel Yeast Culture
Add this to the bag
Weigh out 25g Greenshell Mussel Concentrate
Add this to the bag
Weight out 5g of Cajoler Powder and add this to the bag
Take some Blue Oyster flavour and Sanchi Tamari Soy Sauce
Break five eggs into a bowl and add 5ml Blue Oyster
Add 30ml Tamari
Whisk to blend eggs and liquids together
Start to add the powder from the bag and blend together
When this is a wet soup consistency add the rest of the powder
Using a good quality fish oil
Smear it liberally over both hands. This will help you bring the paste together
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Place the ball of paste in the polythene bag and allow it to rest for 30 minutes in the fridge
Roll out using your hands and cut into 'sausages'
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Boil water in a wide, shallow pan and add the sausages. Cook them for four minutes
Remove from the water and place on a towel to dry overnight
Next morning chop the sausages into bite sized (for a carp!) chunks
The cut sides allow water ingress which forces the attractors out of the baits
Next you will need some Glycerin, Blue Oyster Flavour and Tamari Sauce
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. Shake the bowl to mix the two together
Return the glugged chunks to the bag
Finally add a couple of ml of Caproic Acid, shake the bag and quickly seal it to stop the stink contaminating the area!
Finally label the contents and place in the freezer.
Go out and catch a carp or two!
Cheers and good luck.
Take 450g of Haith’s Baits RR & Chilli Base Mix
Place it in a large polythene bag
Weigh out 25g of Brocacel Yeast Culture
Add this to the bag
Weigh out 25g Greenshell Mussel Concentrate
Add this to the bag
Weight out 5g of Cajoler Powder and add this to the bag
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
Take some Blue Oyster flavour and Sanchi Tamari Soy Sauce
Break five eggs into a bowl and add 5ml Blue Oyster
Add 30ml Tamari
Eggs and liquid attractors
Whisk to blend eggs and liquids together
Start to add the powder from the bag and blend together
When this is a wet soup consistency add the rest of the powder
Using a good quality fish oil
Smear it liberally over both hands. This will help you bring the paste together
Place the ball of paste in the polythene bag and allow it to rest for 30 minutes in the fridge
Roll out using your hands and cut into 'sausages'
Boil water in a wide, shallow pan and add the sausages. Cook them for four minutes
Remove from the water and place on a towel to dry overnight
Next morning chop the sausages into bite sized (for a carp!) chunks
The cut sides allow water ingress which forces the attractors out of the baits
Next you will need some Glycerin, Blue Oyster Flavour and Tamari Sauce
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. Shake the bowl to mix the two together
Return the glugged chunks to the bag
Finally add a couple of ml of Caproic Acid, shake the bag and quickly seal it to stop the stink contaminating the area!
Finally label the contents and place in the freezer.
Go out and catch a carp or two!
Cheers and good luck.
Written by Ken Townley
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