How to use Robin Red & Chilli Base mix
Wednesday, 5th July 2017


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.
Written by Ken Townley