TINNED SARDINE DOUGH-BAIT Quantities of the ingredients indicated below should be seen as a basic guide-line and not as the exact measurement or quantity. Trial and error in making the dough is unfortunately a part of the process. It is advised that you keep a record of the quantities used by writing it down somewhere for future reference. Ingredients: 2 x Flat Tins Sardines 5 Cloves Fresh Garlic 1 Tablespoon Crude Molasses 1½ Cups Corn-Flour 1 x Teaspoon Red Powder Colorant (or colour of your choice) Water Method: Open the tins of sardines and drain of half the oil of each tin. Place the sardines and remaining liquid, garlic and molasses into a liquidizer. Liquidize the ingredients until a smooth and lump-free liquid is formed. Add a little water if liquid seems to be a little too thick. Once liquid is ready, pour into a mixing-bowl of your choice. Next mix the corn-flour and powder colorant together in a separate container. Once mixed, add the mixture bit by bit to the liquid while continuously stirring. Keep adding the flour mix while stirring until you have achieved a lump of stiff dough that can be removed from the mixing-bowl so as to knead further by hand. While kneading by hand, dip the dough into the flour occasionally to stiffen. Repeat the process until you have achieved a smooth pliable lump-free consistent ball of dough. It the dough becomes too stiff while kneading, add a little water and knead further until you have achieved your goal. Once you are happy with your result, the dough can be flattened by using a rolling-pin. The flattened dough can now be rolled in cling-wrap plastic sheeting or tin-foil for storage in your refrigerator until ready for use at your favourite fishing venue. Always keep your dough in a cooler-box when fishing so that the dough will last longer before becoming sour or rotten. Dough can be frozen for longer storage. This dough is a winner when it comes to landing carp and barbel. This is one of my all-time favourites.
Posted on: Sat, 03 Jan 2015 15:57:56 +0000
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