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Carp Boilies - Need Help!!

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Hey, just got into carp fishing and Im trying to make some boilies as I hear there supposed to be one of the best baits to catch carp. The lakes I've been fishing I've been doing good with bread or corn. But the bite is slow, and I think boilies might be the answer to a better bite.

I have been reading recipes online, but they get very specific, and very confusing. What I mean by this, is the people list tons of different ingredients of which i have no clue what they are. And they rarely tell you a measurement of each to add, so Im guessing it doesn't matter much.

I bought a few ingredients to make boilies, but I really don't want to go into a shoprite and try to find all these different spices and such, so my main goal is to make the boilies from ingredients I have around the house, my question to you is; what do you think it will turn out like? Will this recipe work?

This is what I plan to use.

1. Cornmeal

2. Strawberry Koolaid

3. Spoon of sugar

4. A little bit of pancake syrup

5. 4-5 Eggs

6. Maybe some flour?

So what do you think? Will this turn out alright? I understand how to turn them into boilies by kneading the dough and boiling em etc, just curious to see what you think about my "House Hold Recipe"  ;D.

  • Super User

Leave out the eggs and i'd say you're good to go. You could use a can of creamed corn instead.

  • Author

Use a can of creamed corn in place of the eggs? I heard the eggs are what make the boilies tougher, this way they stay on the hook and harden a little when you boil them. That is why I added them. Why, are eggs not good?

  • Super User

Have you gone to carp anglers group website? Some of those baits look easy enough.....i can only guess...lol

I plan to get mine through https://www.resistancetackle.com/  

  • Super User

Eh...add a little more flour and mix for a few minutes to develop the gluten in the flour.  The proteins in the flour will make it way tougher than the proteins in the eggs.  As a bonus, the flour doesn't smell like rotten eggs when it starts to sour.

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