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Rolled some more cork balls today 2 different batches and much happier with these 👍 the odd one blistered but on the whole they were much better 👍 looking forward to using them over winter they smell amazing !
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In reply to Post #9
I'm totally sold on my hookbaits being smelly so when I've done my own cork balls in the past, I've dried them right out like bullets, then dropped them into a pot and glugged a load of the flavour and left them to swim around in it for a day or two or until all the sauce is soaked up. If you've never done it, it is quite amazing how much extra sauce they will take on.
I then dry them out again and repeat. I even do this with hookbaits I buy off the shelf now if I can get a matching bait glug for them
I don't know if doing it catches me more fish, but certainly helps with my confidence in the bait and the fish don't seem to mind
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In reply to Post #9
I'm sure they will be just fine. Remember carp don't "smell" your baits, and plenty of baits that have no flavour at all work well. Flavours catch a lot of anglers!
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In reply to Post #8
Appreciate that, but hardly any smell when compared to the paste, so not to sure how effective they would be. Confidence thing I guess.
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In reply to Post #7
Its perfectly normal for cooked baits to smell less than the raw paste
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Quick question on this subject please. I followed the process as described below by TCarper (thanks) but when dried they seem to have lost any smell, well certainly when compared to the paste I used. Is that normal or have I missed anything.
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In reply to Post #5
You’re welcome. They will come out perfect like that.
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In reply to Post #4
Perfect. I shall try that method when I do the next lot at weekend. Much appreciated, if they are half as good as the hook baits you make il be a happy man 👍
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In reply to Post #3
Same time. Even 45 seconds will be fine doing what I described below. We used 40-45 seconds with the method described below.
They will be throughly cooked. You can cook a normal soft boiled (runny in centre) egg with shell on in 65c water. So if you imagine, a 2-4mm skin of paste does not need 100c to cook it. It's over kill.
If your pot has a lid, wait 20-30 seconds. If your pot has no lid, just take the pot off the heat and as soon as the water is still, pop your baits in. The baits going in will cool the water even more. Try to avoid metal baskets, as this plunges the temp quickly. Put them straight into the water. After 45 seconds tip the water into a basket or strainer in the sink.
They will come out perfect.
Just remember, half the bait is out of the hot water... So keep them moving so that all gets throughly cooked. That's also why a lid is better if possible, as it keeps the steam in and the temp more constant.
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In reply to Post #2
Thank you very much mate 👍 how long would you leave them in the pan for ?
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In reply to Post #1
Put your water onto the boil. Once it's boiling, remove the pan from the heat. Wait 20 or 30 seconds, then put your corks into the water. Keep them moving at all times in the water by manipulating the pan.
Don't simmer them. You do not ever want actual boiling water to cook cork balls. That is why they are blistering. It's only a few mm of paste. Some mixes are more temperamental than others regarding heat. That's why your other food bait is fine being boiled, but this mix is not. They will still cook absolutely perfect.
Your blistering will stop.
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I’ve been making cork ball pop ups for a while. Normally make food bait ones to match my boilies but decided to try some hi viz ones for winter. I’m using the John baker milk protein hook bait mix and wrapping it around cork balls. I’m simmering them for around a minute and they are blistering. Not all of them but most of them, any ideas what I’m doing wrong ? I’m soaking my cork balls in egg as I’d normally do and the paste is exactly how I’d normally make it. Not sure what I’m doing wrong. Any ideas guys ?
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Bait