When preparing corn and particles, large quantities are usually made for convenience. We do not always use what we have prepared straight away and this forces us to store the product.
Cooked cereals keep very well in their cooking water for 2-3 weeks.
Legumes are more delicate because of their protein content, which tends to deteriorate. In particular, the amino acid lysine is very susceptible to exposure to air and can denature into putrescine quickly.
Many carp anglers use rotten particles, but I have a strict rule: "I only use bait that I can safely taste myself"!
At this point I will explain how best to stabilise and store the particles.
- Hemp seed:
Hemp seed is a small particle that is very effective in carp fishing. Its taste and its perfect composition of protein and fatty acids make it perfect for stimulating big fish to search for food, making them fall for our bait. Unfortunately it is the most delicate seed of all and to make the most of its qualities it should be used 24-48 hours after cooking. Hemp oil goes rancid very easily. The best way to preserve it is to pour it after boiling, still hot, into a dark bottle with a high neck. We also add 5 grams per kg. of vitamin C and 60 ml. of propylene glycol in addition to the cooking water. Then pour enough vaseline oil into the neck of the bottle to create a 'plug' which prevents oxygen from seeping in. then close the bottle and store it in a cool, dry place. As far as this particular seed is concerned, it is always best to make as much as you need and try not to create any leftovers.
- Corn and Tiger nuts:
Maize, spelt, oats, buckwheat and tiger nuts are all starchy, sugary seeds that can be stored easily thanks to the sugar that turns into vinegar or alcohol, ensuring stability. They can also be mixed together without changing the process. They must always be covered with cooking water, which prevents the seed from oxidising (maize retains its bright yellow colour for months). We can improve the process by adding a litre of alcohol vinegar for every 10 litres of water to create a pH that prevents bacterial proliferation. or add a kg. of sugar for every 10 of seeds, and let it produce itself. In this case, fermentation must take place in a place where the temperature is above 20 degrees. If I want to exceed 2-3 months it is better to pour the seeds with their liquid in a container with an airtight cap. once cooled we are going to pour high oleic sunflower oil, creating a layer of a centimetre that prevents oxygen from entering. it is advisable that the bin is high and narrow to use little oil. At this point we close the lid.
- peanut and beans:
Legumes are more delicate due to their high protein content. In addition to following the written instructions for cereals, we have to add a preservative if we want to exceed the 30-day shelf life. After lowering the pH with alcohol vinegar, we add sodium benzoate, a very effective preservative in acidic conditions. 2-3 grams per kg of seeds is enough, a dose also used in animal feed and considered safe. We have to create the 'cap' of seed oil as described above. If we mix cereals and legumes we must follow these instructions.
In my English book 'Boilies' you can find precise information on artificial preservatives and many professional recipes for particles and particle mix.
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