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make & flavour paste

Neil Partridge

Neil Partridge

Senior Member
hi all,
as we all know barbel love galic, well ive just got my hands on a stack of sachets of garlic & herb (marinating) flavour powders & wondered about makeing paste useing them as to flavour, but as ive never used paste before really i wondered when & how to add it. (or how to make it come to that)
(ive wetted pellets etc during my match days but i want more advanced stuff if you like)
can anybody help me with a descent web page or give me a tip or two.
i have also got loads of mediteranean flavoured powder too, do you think this would work,

thanks all
 
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stephen,
thanks for that mate, i looked at that earlier, the thing is i,m worried the hallbut may over-power the garlic flavour, i thought i would try a day or two hallibut free, whilst mixing the powder into normal brown crunb GB too.
do you think i could do it useing a bread & cheese mixture as im on a fairly tight budget aswell.
 
Iv used paste wrapped around hookbaits before which has certainly produced me a couple of barbel in the autumn/winter. Although it was off the shelf i used source boilie on one rodcwrapped in halibut paste and halibut pellet wrapped in source paste one the other rod.!!!!
 
Neil try mixing flavours with plain sonubaits fibre paste. You get a bag of powder to just add water (and flavour) to. Good firm paste as well. Don't use 5050 though which sonubaits also do. It's far too soft for anything but pole fishing.
 
Neil Partridge said:
hi all,
as we all know barbel love galic, well ive just got my hands on a stack of sachets of garlic & herb (marinating) flavour powders & wondered about makeing paste useing them as to flavour, but as ive never used paste before really i wondered when & how to add it. (or how to make it come to that)
(ive wetted pellets etc during my match days but i want more advanced stuff if you like)
can anybody help me with a descent web page or give me a tip or two.
i have also got loads of mediteranean flavoured powder too, do you think this would work,

thanks all
Click to expand...

And heres me thinking they all spoke Russian, :D;).

Hi Neil, I just get a pack of ready made pastry ( just-roll ) from the local supermarket, you can buy it already rolled flat, open it out, and sprinkle some of your flavourings over it. roll it back up and knead it until the powder is well mixed in, if it feels a bit firm, just add a bit of marg/butter to soften it a bit. What you don,t use, you can freeze for next time. Cheap and cheerful. Good luck. :)
 
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Another way is to buy some Halibut pellets, grind them up into a powder, ( or buy the halibut pellet powder ready ground, its easier )
Mix the powder with some raw egg yolks until it is a good consistency, add your flavourings and there you have it, as it is made with fresh egg yolk, when you make a batch seperate it into individual balls and freeze them, then you can take out as much as you need for a session.

I have used the above system for several years, the powder easily takes on different flavours and stays on the paste spring well , it also makes good paste wraps.

Forgot to add, you can also grind Spam down into a sort of crumb, and mix it with the Halibut powder, and egg, makes quite an interesting paste that I have had some success with, the combinations are endless.Just realised that I have almost duplicated another post on the earlier link.

Dave.
 
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Paste

Similar to David's, halibut powder, eggs, garlic powder, bit of milk powder, and a few drops of black pepper oil. Very effective.

Nick C
 
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