Carp fishing boilie that’s ideal for summer:

Ingredients:

• 200g semolina
• 200g fine maize meal
• 100g fishmeal
• 50g soy flour
• 50g wheat germ
• 4 large eggs
• 20ml liquid flavor (e.g., strawberry, pineapple, or tutti-frutti)
• 10ml liquid sweetener (e.g., molasses or corn syrup)
• Optional: additional additives like crushed hempseed, crushed tiger nuts, or spices (garlic powder, chili flakes, etc.)

Instructions:

1. In a large mixing bowl, combine the semolina, maize meal, fishmeal, soy flour, and wheat germ. Mix thoroughly to ensure even distribution of ingredients.
2. In a separate bowl, beat the eggs until well blended. Then, add the liquid flavor and sweetener to the beaten eggs. Mix them together.
3. Gradually pour the egg mixture into the dry ingredients while stirring continuously. The mixture should start to come together and form a sticky dough. If it feels too dry, you can add a small amount of water to achieve the desired consistency.
4. At this stage, you can also add any optional additives like crushed hempseed, crushed tiger nuts, or spices. These additional ingredients can help enhance the attractiveness of the boilie to carp.
5. Once the dough is well mixed, leave it to rest for around 20-30 minutes. This resting time allows the ingredients to bind together and the flavors to develop.
6. Preheat your oven to 140°C (280°F).
7. Take small portions of the dough and roll them into balls, approximately the size of a marble or a little larger. Place the balls onto a baking tray lined with parchment paper, making sure they are evenly spaced.
8. Place the tray in the preheated oven and bake the boilie balls for around 15-20 minutes. Keep an eye on them to prevent overcooking.
9. Once the boilie balls are cooked, remove them from the oven and allow them to cool completely.
10. After cooling, the boilie balls are ready to be used for carp fishing. You can store them in an airtight container or freeze them for future use.