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The goal: repeatability
The difference between “homemade bait” and “pro bait” is repeatability. Same size, same hardness, same leakage, batch after batch.
Step 1: Prep and measure like a factory
- Weigh dry ingredients accurately.
- Sieve or break up clumps.
- Pre-mix powders thoroughly before any liquid touches them.
Most rolling problems come from poor mixing, not the ingredients.
Step 2: Make the liquid phase
- Crack eggs into a bowl.
- Add any water-based liquids and mix.
- Add oil last (if used) and whisk to emulsify.
Step 3: Build dough gradually
Add dry to liquid in stages. When it starts to form, knead and let it rest for 10 minutes. Resting lets the binders hydrate and often “fixes” stickiness.
Step 4: Roll and cut clean
- Make sausages of consistent thickness.
- Use a rolling table/gun if you have it.
- If you hand roll, aim for consistency over speed.
Step 5: Boil vs. steam
Both work. Your choice depends on the bait’s soluble content and desired leakage.
- Boiling: firms baits quickly, slightly more nutrient loss, very consistent hardness.
- Steaming: can preserve more solubles, can create a softer bait if you under-steam.
Rule: don’t overcook. Overcooked baits can become “sealed” and leak slower than you expect.
Practical timing guidelines (start here)
Times vary by recipe and size, but these are safe starting points:
- 16mm: short boil/steam window
- 20mm: medium
- 24mm: slightly longer
Once you find the sweet spot for your base, write it down and repeat it every batch.
Step 6: Drying (where you control hardness)
Drying is not an afterthought. It’s the dial for:
- how long the bait lasts in water,
- how fast it leaks,
- how well it stores.
Air-dry on racks with airflow. Avoid sealing them in containers while warm—condensation causes mold.
Storage options (simple and safe)
- Freezer bait: best quality, simplest to manage.
- Air-dried shelf bait: convenient, but must be dried properly and stored dry.
If you’re not using preservatives, treat shelf-life bait like food: if it smells “off,” looks fuzzy, or feels damp inside, don’t fish it.
Troubleshooting common failures
My baits crack while rolling
- Too dry, not enough rest time, or too high in “hard” proteins.
My baits split when boiling
- Too long in the boil, too dry dough, or water rolling too violently.
My baits are rock hard and don’t leak
- Too much binder, too long cook, too long dry—reduce one variable.
My baits are too soft
- Too many solubles, not enough binder, or undercooked—tighten one variable.
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