Many particles can be dangerous to fish if they're not properly prepared. Particles must never be used dry; they require special cooking instructions to soften. Only once they're soft or cooked properly do they become a food source for carp and other coarse fish. The reason they must not be used dry is that when eaten they will swell up in the carp stomach with the liquid and cause digestive problems that will damage carp's internal systems - and possibly cause death.
Preparing Hempseed, Maize, Tigernuts, Chick Peas, Maples, Hares and Peanuts
Firstly, take the quantity of particles you wish to use, remembering that after use if there are any left over they will have to be frozen - otherwise they will go off, form a white liquid coating and stink to high heaven. But even in this state carp will go mad for them; funnily enough the more revolting the smell to us the more the better the carp respond.
Rather than listing the different ways of doing the same thing we'll simply discuss the safest way to prepare and cook all hard particle baits, since there are many different types of particles but the methods of preparation are similar for each of them.
Soaking the Particles
First you need a suitable container in which to store the particles, we suggest a 10 litre bucket. It must have an air tight seal. Gather up 5 kilos of your chosen particles and put them in a 10 litre bucket. Then add cold water, either from the lake or from the tap; at this stage is doesn't really make much difference. Pour the water in so all dry items are now submerged in the water.
It's highly recommended to add any additional flavouring, if desired, at this point. A useful tip is to add sea salt to bring out the flavour. Seal the bucket and leave it in a cool place. Maize, chick peas, hares and maples each need to be soaked for 24 hours. Tigernuts and peanuts require 48. There's no harm in over-soaking any of these particles.
When you return to the bucket and open it after the necessary time, you'll see that they've lost their hard, rugged outer shell and have softened up. They have absorbed the water and flavourings and are now ready for the boiling process.
Boiling your Particles
If you're going to use a kitchen pan to boil your particles, then you should be aware that this process tends to ruin cookware and leave a nasty odour in the kitchen. If you're under 16 years old please get permission from your parents. If you don't want to ruin your cookware, a cauldron or large boiling pot is another option, but extreme care must be used transferring the particles back to the bucket.
Peanuts, maize, chick peas, hares and maple all need to be boiled for 15 minutes, and tigernuts need 30 minutes. After they've been boiled, return them to the bucket and seal the lid tightly. Then allow them to cool naturally. They can be used as soon as they've cooled, or you can freeze them for another day.
If you leave the prepared tigernuts in a sealed bucket for 2-3 days after boiling, they will start to ferment and this seems to help. You'll notice the water beginning to turn thick and milky; this is due to the sugars in the nuts. To make the tigernuts even more attractive, add sea salt or flavour to the pre-soak water. Additionally, try liquid Talin, a powerful sweetener which increases the tigernut slime.