CC Moore Fluoro Hard Hookbait Mix

This easy to use, purpose built mix enables you to make perfect pink cork ball pop ups or wafters and extra tough single hookbaits that can withstand nuisance fish and ‘bird strikes.’

Usage guidelines:

1. Beat up a medium egg (45ml).Add chosen liquids /flavours and mix.

2. Add your hard hookbait mix, adding a bit at a time until you make a soft, pliable, slightly sticky paste.

3. Leave paste in a sealed bag for 30 minutes to absorb liquids before rolling.

4. Roll baits as required and allow to ‘skin’.

We strongly recommend using a Cork Ball Pop Up Roller, for ease, speed and unrivalled hookbait quality.

5. Boil or steam baits

Boiling guidelines:

For Cork Ball Pop Ups we recommend you bring the water to boil, turn off the water, wait for 30 seconds then introduce your baits, stirring them continuously whilst cooking.

- Cork Ball Pop Ups: 12mm = 10 secs, 15mm = 15 secs, 18mm = 20 secs.

- Cork Ball Wafters: 12mm = 15 secs, 15mm = 20 secs, 18mm = 25 secs. 

- Hard hookbaits: 15mm = 90 secs, 18mm = 120 secs.

6. Leave baits to dry for 12-24 hours, spread out in a dry environment.

7. Either freeze and treat as frozen baits or leave to dry for a further 72hrs+ to fully air dry.

Buoyant & Semi Buoyant Hard Hookbaits:

- To make cork ball pop ups, mould paste around cork balls typically allowing a paste skin of >1-2mm around the circumference of the cork ball (e.g. 12mm cork ball = 15mm pop up). Overcooking cork ball pop ups makes them mis-shape. Cook at a low temperature for the minimum time.

- To make cork ball wafters, mould paste around cork balls typically allowing a paste skin of 2-4mm around the circumference of the cork ball (e.g. 8mm cork ball = 15mm pop up) 

- To make cork dust wafters, add 3-5% cork dust to your powder mix before adding it to the liquid mix. You will need to trial the amount of cork dust to achieve the desired buoyancy. The more cork dust you add, the less efficiently your mix will bind.

Note:

When using this mix in our Cork Ball Pop Up Roller, we recommend adding up to 10ml (in total) of an oil or an oil-based flavour per egg before making your paste. Using more than 10ml (in total) of an oil-based liquid per egg may affect the binding/hardening of the mix.