Lentil plaster

Mastyrka for bream is a very popular vegetable bait among anglers. In addition to bream, crucian carp, large carp, roach, silver bream and other fish of the carp family take it very well. Fragrant and very attractive in appearance, it is sold in almost every fishing store, and it is also very easy to make it yourself. At the same time, a do-it-yourself bait very often turns out to be more catchy than a store-bought one.

What is a master

Mastyrka is a fragrant, attractive yellow porridge, consisting of the following parts:

  • The main feed ingredient is peas, finely ground pea or corn flour.
  • The binder is dry semolina added to the fodder ingredient swollen during cooking. It serves to give the nozzle a viscous pasty consistency, does not allow it to stick to the hands, provides a very good piercing of the mastyrka ball with the sting of the hook when biting.
  • Flavors – granulated sugar, deodorized sunflower oil, finely chopped pieces of garlic, honey, anise, hemp oil. Also, various store-bought liquids (liquid concentrated flavors) and dips (small spray bottles) can be used to give an attractive smell to fish.

The ratio of feed ingredient and binder averages 1,5:1. Flavors are added based on the season of fishing, the characteristics of a particular reservoir – so in spring and autumn flavors are added much less than in summer. In addition, sweet flavors such as vanilla, honey, and cinnamon are more attractive to bream and other carps in summer. In spring and autumn, flavors such as garlic, hemp, bloodworms are more preferable.

Recipes

For bream fishing, two main types of mastyrka are used – pea and corn (hominy).

Pea mastyrka

Pea mastyrka is prepared according to several recipes – in a steam bath, in a microwave, in a double plastic bag. The recipe for this bait from the Ukrainian video blogger Mikhalych, well-known in the fishing environment, is especially popular.

On the steam bath

On a steam bath, pea mastic is prepared as follows:

  1. Two hundred-gram glasses of pea flour and dry semolina are poured into a small saucepan with a volume of 1,5-2,0 liters.
  2. Put a large pot with a small amount of water on the gas.
  3. Pea groats and semolina are thoroughly mixed until a homogeneous mass is formed.
  4. The resulting dry mixture is poured with 4 glasses of cold water and thoroughly stirred with a spoon, breaking up lumps and achieving a viscous and uniform consistency.
  5. A small saucepan with a homogeneous mushy mass is placed inside a large saucepan with water that has had time to boil by this time.
  6. Cover the small saucepan with a lid.
  7. The flame of the burner under the large pot is reduced to a minimum.
  8. The mixture in a small saucepan is boiled for 15-20 minutes.
  9. Spread the cooked mastyrka with a spoon in a plastic bag, add a teaspoon of unrefined sunflower oil, flavors
  10. Having wrapped the mastyrka that did not have time to cool down in a plastic bag, it is carefully kneaded with hands

After the mastyrka has cooled down, it is taken out of the bag and finally mashed out, rolled into a ball and placed in a refrigerator or other cool and dry place.

Mastyrka from Mikhalych

To prepare the nozzle according to this recipe, you need the following ingredients:

  • half peas – 3 cups;
  • semolina – 2 cups;
  • granulated sugar – 2 tablespoons;
  • water – 7-8 glasses.

The process of preparing this nozzle according to the original recipe consists of the following manipulations:

  1. Pour 7 cups of water into a saucepan.
  2. The pan is put on gas and the water is allowed to boil in it.
  3. Pour 3 cups of peas into boiling water, reducing the heat to the smallest.
  4. As the peas boil, crush it with a spoon.
  5. As soon as all the water in the pan has boiled away, and most of the pea grains have boiled, one glass of semolina is poured into the gruel, not forgetting to constantly stir it at the same time.
  6. After the first glass of semolina is poured out, the pan is removed from the stove, the unboiled pea grains are kneaded with a wooden or metal pusher for mashed potatoes. Then the second glass of semolina is poured, thoroughly mixing it with pea gruel.
  7. The whole mass is thoroughly kneaded, removed from the pan, flavored with a small amount of sunflower oil.

You can clearly see how the mastyrka from mikhalych is prepared for catching bream, you can watch the video clip.

When cooking peas, be sure to stir it constantly to prevent it from sticking to the walls and bottom of the pan. Burnt porridge will not only ruin the pan, but will also have a burnt smell unpleasant for the fish.

In a plastic bag

Prepare the nozzle according to this recipe as follows:

  1. Mix 3 tablespoons of pea flour and 2 tablespoons of semolina in a small glass bowl until smooth.
  2. A little water is added to the dry mass and, stirring, bring it to a viscous thick consistency.
  3. A viscous mass – raw porridge – is placed in two sealed plastic bags. At the same time, air is squeezed out of each bag, a tight twist is made at its neck, which is fixed in the middle with a single simple knot. Raw porridge placed in a double bag is placed in a pot of water and boiled for 25-30 minutes.
  4. The double package with the finished mastyrka is taken out of the pan and allowed to cool slightly.
  5. The cooled porridge is taken out of a double bag, rolled into a ball and, having squeezed a notch in the middle with your thumb, pour a little deodorized sunflower oil into it.
  6. A ball of mastyrka with oil is carefully kneaded in the hands, giving the porridge a soft, elastic and uniform texture.

Store the finished nozzle in a damp cloth, plastic bag.

Cooking mastyrka according to this recipe allows you to avoid the long washing of the pan used in classic recipes for boiling and mixing nozzles. The finished bait is obtained at the same time of very high quality – it is very soft, viscous, elastic, does not stick to hands and well retains the shape given to it.

In the microwave

You can quickly (in 5-10 minutes) cook mastyrka in the microwave as follows:

  1. Half a cup of semolina and pea flour are poured into a special plate for the microwave, mixed thoroughly.
  2. The resulting dry mixture is poured with a glass of boiling water, mixed thoroughly
  3. The resulting viscous mixture is evenly distributed on a plate and placed in the microwave for 2-3 minutes.
  4. The prepared porridge taken out of the microwave is slightly stirred, allowed to cool.
  5. After the porridge has cooled, it is laid out on a moistened piece of cotton fabric and kneaded thoroughly.

The porridge prepared in this way is stored in the same piece of cloth, moistening it when dried from a hand sprayer.

Corn mask

Mastyrka from corn is prepared as follows:

  1. Pour 100-150 grams of water into a small saucepan.
  2. Put a pot of water on gas.
  3. When the water boils, the fire of the burner is reduced to a minimum, a teaspoon of granulated sugar is dissolved in boiling water.
  4. Corn flour is poured in small portions into boiling water over low heat, mixing it thoroughly until a thick pasty mass is formed with a wooden spoon.
  5. After all the moisture has evaporated and the mass has ceased to stick to the hands, the saucepan is removed from the heat and the mastyrka is allowed to cool.
  6. The cooled mastyrka is taken out of the saucepan, carefully kneaded with your hands.

Lentil plaster

Application

For bream fishing, pea or corn porridge is used as a bait or bait mixture for the following gear:

  • Float fishing rod – an elastic and soft nozzle is rolled into small balls that hold well on a sharp hook. The crumbly fraction is often added to the bait thrown to the floats.
  • Feeder. For fishing for bream on a feeder, mastyrka is used as a mixture for stuffing feeders. At the same time, it is often mixed with both store-bought baits and used in its pure form. Such bait is especially convenient when using a feeder mount with a “spring” type feeder.
  • Bottom gear “ring” and “eggs”. When catching bream from a boat for a “ring” or “eggs”, a crumbly mixture lined with crusts of white bread is often placed in a large feeding bag.

Useful Tips

  • Properly prepared mastyrka from peas for bream should be soft, elastic, roll well into balls of various sizes.
  • It is best to store the finished nozzle in a plastic bag placed in the refrigerator.
  • When fishing, the main part of the mastyrka is wrapped in a moistened cloth and stored in a cool place.
  • To prevent the bait from sticking to the fingers, they are kept dry, wiping drops of water, mucus and dirt that fall on the skin with a clean cloth.
  • It is undesirable to place long-term storage in the freezer – defrosted porridge will be hard, faded and unattractive to fish.
  • In the mastyrka used in winter, semolina is replaced with ordinary wheat flour.
  • To catch bream, it is necessary to make small peas (no more than 10-12 mm in diameter) – since this fish has a small mouth (lych), it cannot swallow a very large nozzle.

Thus, do-it-yourself fishing mastyrka for bream is a very simple and inexpensive nozzle to manufacture. You can do it not only at home, but also in the field – you can cook pea or corn porridge on a portable gas stove, portable burner. The catchability of a homemade nozzle with the proper use of flavors and additives is much higher than that of a purchased one.

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