Gelatine (Jelly) Baits - Part 2

Gelatine (Jelly) Baits - Part 2

Following on from my last blog entry in which I looked at jelly baits, I want to revisit this concept, this time incorporating seeds and micro particles

Hopefully, the photos will be self-explanatory but a brief description of each may help.

Red Band fishing bait
In this article, I am going to create a jelly bait using 250g (dry weight) of a 50/50 blend of Haith's Hemp Seed and Haith's Red Band Pigeon Conditioner.

Red Band Pigeon Conditioner for Fishing Bait

Boil-vigorously-for-15-minutes

The tiny particles are soaked for 24 hours and then boiled vigorously for 15 minutes.

Now-weigh-out-100g-of-granulated-sugar

Now weigh out 100g (4oz) of granulated sugar. This is needed to smooth out the sometimes bitter taste that gelatine can impart to the bait.

allow-the-liquor-to-cool-slightly-before-adding-the-sugar
After preparing the particle component of the bait, allow the liquor to cool slightly before adding the sugar.

Stir-to-dissolve-the-sugar-and-then-strain-the-liquor-into-a-measuring-jug
Stir to dissolve the sugar and then strain the liquor into a measuring jug, keeping the particles to one side for a moment. If necessary top up the jug with water to a level of 500ml. (If there is more than 500ml of liquor, pour off some of it until there is 500ml left.). Return the liquor to the pan and heat it gently.

Measure-out-1-dessertspoonful-of-Liquid-Robin-Red
Measure out 1 dessertspoonful (15ml) of Liquid Robin Red.

Add-the-LRR-to-the-liquor-that-is-still-heating-gently-in-the-saucepan
Add the LRR to the liquor that is still heating gently in the saucepan.

Weigh-out-100g-of-gelatine
Weigh out 100g of gelatine.

Now-add-the-gelatine-to-the-saucepan
Now add the gelatine to the saucepan. The liquor should be too hot to touch but not boiling.

With-a-whisk-stir-in-the-gelatine
With a whisk stir in the gelatine. At first, it may form a sticky sludge on the bottom of the pan. Don't panic! This indicates that the liquor is not warm enough, so continue to apply gentle heat. When the whisk comes up clean with no sludge sticking to it, the gelatine will be fully dissolved.

You-can-now-add-the-prepared-mini-particles-to-the-gelatine-enriched-liquor
You can now add the prepared mini particles to the gelatine-enriched liquor.

Next-add-any-flavour-you-fancy
Next add any flavour you fancy. I find that fruity flavours always seem to compliment a jelly bait.

add-either-an-egg-biscuit-type-ingredient-such-as-Nectarblend-or-perhaps-Haiths-CLO
To stiffen up the finished bait, I like to add either an egg biscuit type ingredient such as Nectarblend or perhaps Haith's CLO as seen here. About 200-250g should do the trick. Add this to the pan and using your whisk blend everything together.

Nectarblend for fishing

Haith's CLO

Now-pour-the-contents-of-the-pan-into-a-shallow-baking-tray

Now pour the contents of the pan into a shallow baking tray.

Bang-the-tray-on-a-flat-surface-to-get-rid-of-any-trapped-air
Bang the tray on a flat surface to get rid of any trapped air. The bait should spread out, filling the tray with a nice even layer.

Use-a-ruler-or-straight-edge-to-cut-the-slab-of-jelly-into-cubes-according-to-your-preferred-size
Use a ruler or straight edge to cut the slab of jelly into cubes according to your preferred size.

This-is-how-the-finished-baits-should-look
This is how the finished baits should look.

Enterprise-Tackle-Meatmate-system
As for a rig, well I cannot suggest a better way of mounting a jelly bait on a hair than with the Enterprise Tackle Meatmate system. 

This-'parrot'-with-a-massive-tail-came-out-of-a-North-Devon-reservoir
Finally don't neglect float fishing. Under the right circumstances, a small cube of jelly bait mounted on a size 10 hook and fished over a bed of larger cubes of the same bait can be deadly. This 'parrot' with a massive tail came out of a North Devon reservoir and fell to a float-fished jelly bait, back in the day - before my hair turned grey and started to fall out!

 

Buy your fishing bait ingredients direct from Haith's

Written by Ken Townley

 

Leave a comment

Please note, comments need to be approved before they are published.