davemacsween
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Making your own pop-up boilies can not only be cost effective, but also gives you the freedom to experiment with different flavours and textures.
Here's a simple recipe for making your own pop-up boilies:
1. Basic Pop-up Boilies recipe:
200 grams semolina
100 grams soy flour
50 grams corn flour
5-10ml flavouring of your choice
2 eggs
1 teaspoon baking powder (for rise)
Method of preparation:
Mix the dry ingredients together in a bowl.
Add the eggs and flavouring and mix into a firm dough.
Add a little water if necessary.
Roll the dough into small balls and cook in boiling water for about 2 minutes. Leave to dry.
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This is how I make my own personal mix. But you'll have to find out for yourself.
As for the taste... Well, it doesn't really matter... your choice, of course.
Every mix is different. Boil your boillies until they float, then let them boil for another 2 minutes or so (preferably no longer).
Take them out, put them on a towel or whatever you like ....
Drying should be done to your liking.
For me, some mixes are rock hard after only 3 hours drying, others sometimes need a day.
It always varies. Just let them dry for 24 hours and you'll always be right.
200 g wheat flour
100 g corn flour
100 g shrimp meal
100 g fish meal
50 gr milk powder
1 or 2 eggs start with 1 you can also use egg albumin
Here's a simple recipe for making your own pop-up boilies:
1. Basic Pop-up Boilies recipe:
200 grams semolina
100 grams soy flour
50 grams corn flour
5-10ml flavouring of your choice
2 eggs
1 teaspoon baking powder (for rise)
Method of preparation:
Mix the dry ingredients together in a bowl.
Add the eggs and flavouring and mix into a firm dough.
Add a little water if necessary.
Roll the dough into small balls and cook in boiling water for about 2 minutes. Leave to dry.
------------------------
This is how I make my own personal mix. But you'll have to find out for yourself.
As for the taste... Well, it doesn't really matter... your choice, of course.
Every mix is different. Boil your boillies until they float, then let them boil for another 2 minutes or so (preferably no longer).
Take them out, put them on a towel or whatever you like ....
Drying should be done to your liking.
For me, some mixes are rock hard after only 3 hours drying, others sometimes need a day.
It always varies. Just let them dry for 24 hours and you'll always be right.
200 g wheat flour
100 g corn flour
100 g shrimp meal
100 g fish meal
50 gr milk powder
1 or 2 eggs start with 1 you can also use egg albumin