Carp Fishing Bait Recipe

Carp Fishing Bait Recipe
One of the more popular baits for carp fishing is the doughball. It can be as simple or as elaborate as you wish it to be, consisting of damp balls of some kind of breading and whatever additives you choose to put into it to make it tastier for the carp. These easily can be made the night before your fishing trip so they are ready to go when you set out in the early morning.

Instructions

Difficulty: Easy

Sweet Bait

Things You’ll Need:
  • Mixing bowl
  • Mixing spoon
  • Self-rising flour
  • Cornmeal
  • Plain gelatin
  • Water
  • Plastic storage container with lid or zipperlock bag
  • Frozen bread dough
  • Vanilla extract
  • Dark corn syrup
  • Cinnamon
  • Nighcrawlers
  • Beef liver
  • Blender
Step 1
Make the bread dough. Pour 2 cups of self-rising flour, 2 cups of cornmeal, 1 pt. of hot water and half a packet of plain gelatin into a mixing bowl and stir it all together. (Alternatively, use frozen bread dough that's been thawed out.)
Step 2
Prepare your "flavoring" additives. For sweet bait, mix 1 tbsp. of vanilla, 4 tbsp. of dark corn syrup and 1 tsp. of cinnamon.
Step 3
Stir your additive into the dough.
Step 4
Spoon the dough from the bowl into a container. In the case of the sweet bait, a plastic storage container with a tight lid works well.
Step 5
Store the plastic container in the refrigerator overnight.

Meaty Bait

Step 1
Create a "meaty" option using different additives to the bread dough.
Step 2
Puree three dozen semi-rotten nightcrawlers and 1 lb. of beef liver in a blender.
Step 3
Stir your additive into the bread dough.
Step 4
The meaty bait needs to go into a zipperlock bag with most or all of the air squeezed out. Keep in the refrigerator overnight.

Tips & Warnings

 
When you're ready to fish, pull some dough out of the container, ball it up and stick it on your hook.
 
The sweet recipe can be stored for two or three days, but the meaty recipe cannot. It is already half-rotten, so even in the refrigerator it will not last for very long. For its best (and least nauseous) effect, do not make it unless you fully intend to use it the next day.

Article Written By Edwin Thomas

Edwin Thomas has been writing since 1997. His work has appeared in various online publications, including The Black Table, Proboxing-Fans and others. A travel blogger, editor and writer, Thomas has traveled from Argentina to Vietnam in pursuit of stories. He holds a Master of Arts in international affairs from American University.

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