In reply to Post #17
The whipping goes in the wrong direction to the albright, so it's a fair bit different. The albright is great for when the leader knot is on the spool due to the width, but I'm sure it's not quite as strong when tested on braid to mono compared with the Alberto.

I've never heard of the cobrangle knot so I watched an animated video. Your right, there's a lot going on there!
The FG knot is a real slimline and very strong, but not the nicest when it's blowing a gale and pouring down.

My experience of leader knots is from the beach, one thing I've never tried is fly fishing.

When your whipping the braid up the mono loop, then back down a few times towards the braided section, it's not an albright or an albright special knot. It sounds like half an Alberto knot.
Have a crack at doing a full Alberto knot instead, it's stronger than an albright but a fraction larger in size but that shouldn't be much of a problem if it's not for a leader.

In reply to Post #2
I wouldn't trust them against the rats. If it were me I'd put the bags in a galvanised dust bin.

In reply to Post #28
Definitely good advice and worth trying.
I done it the other day with ground nut and toasted sesame oil. The sesame oil stayed relatively runny, and the nut oil went like lard.

In reply to Post #14
One thing that might be worth a try, is to mix it up wetter than it really should be, leave it for a bit so it's still soft enough to gun out with relative ease. Then gun all of the sausages out on a surface which has been dusted with maize flour, then lightly dust them and the rolling table to stop them sticking to each other.
Once the sausages are gunned out they can be left for a while to firm up if needed before rolling. I found it helped me get a good rhythm making larger amounts as there is less waiting around.

Regarding the mix itself, I'm definitely not an expert, I only know enough to stumble by but, a while ago people here were good enough to suggest to me when i was struggling, lowering the milk to 10%, try adding more soya flour and have a look at the oil content.

Good luck chap 👍

In reply to Post #13
Thanks for the help everyone! I will hopefully give it a try over the weekend 👍

In reply to Post #5
What air pressure does your gun run at?

In reply to Post #3
Thanks for all the replies and advice.
Leaving it too wet in the fridge for a while was going to be the next step.

That's interesting with the milk reduction, can milk have the tendency to make the mixes a bit sticky?

I will definitely give the soya flour a go, would maize flour be a worthwhile option as well, I see that is supposed to reduce the stickiness?

Hello everyone,

I've made a fair few boilies in the past but I've always stuck to base mix recipes made by others, mainly Pete B's mix, and I've never really played around with one myself.
I've given it a bash adapting a basic recipe, with an adaption.

The problem I have is, the mix goes very stiff to the point it's a pain to gun out into sausages and after the first kilo, my hands are killing and my gun is struggling.
When I use more liquid with it, the mix turns into a sticky mess that's unusable, I can't seem to find a happy medium.

I am happy to take any advice you guys have to offer with this one.

The mix is:

40 fishmeals
20 clo
20 semolina
20 Lamlac
-
5 kelp
5 vitamins
5 yeast
7 spice
5 wheatgerm

Liquids per kg of base mix:

Vecon 25g
Belachan 50g
Fish sauce 100ml

Thanks in advance 👍

In reply to Post #20
You can get scales that go down to those numbers with ease, have a look on Google.