Hello! In the oven, it is better to set the temperature to 150 degrees, so that they do not fry, but dry. The drying time should be selected so that they simply dry. Periodically check their condition, they should be firm and not stick to your hands.
Somewhere it is like that, but the carp are biting on these boilies, so I use this recipe, I will continue to learn to make new things, thanks for the comments 👌
@@CliffFishing fair point, it's all too easy to assume posters are from the UK or across Europe, there has been decades of nutritional science applied to boilies, in the early 80's there was fishing bank chatter about special baits requiring cooking and as "boilies" started being spotted on the lakeside these types of recipes were often used because it's what we all had to hand at the time, to provide carp with top quality bait a search on the web for HNV carp bait (High Nutritional Value) once these HNV baits are applied on a regular basis the carp across Europe have grown to epic proportions. Milk proteins like sodium caseinate and lactalbumin are around 95% pure protein, top quality fish meals have between 45 - 60 % and now there's a new generation of ingredients by way of vegetable and insect protein , bait additives are also a big thing, amino acids, bio active enzymes and all manor of "secret top shelf ingredients" Creating a top quality bait nobody else is using and employing a pre-baiting campaign over a period of months or even a year or longer can bring truly unbelievable results , leaving just 1 question on everyone else's lips - "what the bloody hell is he using" 👍
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Pls show us a video of catching fish with your favorite bait ❤
I will definitely try to make a video on how to fish with these boilies. Thanks for the comment 🤝
Thk you for your response
God bless😊
One ingredient missing budgerigar seed always put it in my doilies deadly bait
Thanks for the comment 🙏
What quantities would help please,and time in oven ,cheers
Hello!
In the oven, it is better to set the temperature to 150 degrees, so that they do not fry, but dry. The drying time should be selected so that they simply dry. Periodically check their condition, they should be firm and not stick to your hands.
There is no nutritional value to this bait at all
Agree, the carp are going to grow massive on these lol
Reminds me of recipes from the early to mid 80's! I call them HnoV baits!
Somewhere it is like that, but the carp are biting on these boilies, so I use this recipe, I will continue to learn to make new things, thanks for the comments 👌
@@CliffFishing fair point, it's all too easy to assume posters are from the UK or across Europe, there has been decades of nutritional science applied to boilies, in the early 80's there was fishing bank chatter about special baits requiring cooking and as "boilies" started being spotted on the lakeside these types of recipes were often used because it's what we all had to hand at the time, to provide carp with top quality bait a search on the web for HNV carp bait (High Nutritional Value) once these HNV baits are applied on a regular basis the carp across Europe have grown to epic proportions. Milk proteins like sodium caseinate and lactalbumin are around 95% pure protein, top quality fish meals have between 45 - 60 % and now there's a new generation of ingredients by way of vegetable and insect protein , bait additives are also a big thing, amino acids, bio active enzymes and all manor of "secret top shelf ingredients"
Creating a top quality bait nobody else is using and employing a pre-baiting campaign over a period of months or even a year or longer can bring truly unbelievable results , leaving just 1 question on everyone else's lips - "what the bloody hell is he using" 👍