✅ Pea mastyrka from Mikhalych

Crucian carp is probably one of the most favorite objects for fishing. After all, it is very tasty, despite the abundance of small bones. In most cases it is caught using dough, but many problems arise with it. It quickly becomes limp in the water, does not hold well on the hook, and can fly off when casting quickly.

When fishing for crucian carp, or any other fish, it is very important to choose the right gear, bait and groundbait. After all, the positive result of the entire fishing process depends on them.

When hunting for crucian carp, you need to choose effective bait. Mastyrka made from various components is very popular today. What it is, its benefits and the most effective recipes can be found in this article.

Content

Catching crucian carp in the summer on a float or feeder is great pleasure and excitement. And there’s no need to talk about the gastronomic qualities of this fish, especially if you cook crucian carp in sour cream in a frying pan.

However, it happens that everything seems to be correct: morning dawn, a proven place, an assortment of bait and a fighting mood, but the float is motionless. How to stir him up? There is one very good way to find the “bite switch” and put it in the “on” position.

So, the recipe for making mastyrka for crucian carp

Before preparing mastyrka, you should decide how you will use it. And there are options, believe me. You either want to make groundbait or bait. And if we are talking about complementary feeding, then decide how you will use it: a float or a feeder.

Regular groundbait is the easiest to prepare and forgives mistakes, with the exception of a few. For example, if you cook with hot tap water, you risk imparting a bleach smell to the mastyrka, which will negatively affect the efficiency;
Mastyrka for the spring - in this case you will need a thicker consistency so that the complementary food does not spread during delivery to the bottom and for some time after immersion;
The attachment on the hook - in this case, the only requirement is that it fits well and holds. That is, a porridge-like consistency is not suitable.

Step-by-step recipe for mastyrka: preparing a crucian carp killer

The ingredients are all available and inexpensive, and what’s best is that you can use different variations of the same peas. If you have dry peas on hand, then you need to soak them for a day; in the case of canned ones, scald them to get rid of excess odors. The easiest way, of course, is to take young peas; they do not require processing and you can immediately start working with such a component.

Another important element in the composition of mastyrka is semolina. And the better quality it is, like peas by the way, the more effective the bait will be. At least that's what most experienced fishermen say. You can only check this in practice, through observations and comparisons.

Don’t forget about additives: sunflower cake, honey, vanillin or anise. It should also be taken into account that when it comes to additional components, the principle “the more the better” does not apply. You can overdo it and it will have the opposite effect. Alternatively, you can add an egg to this whole thing to increase the calorie content of the groundbait or bait. If in summer this may not play a significant role, then in winter it is quite a working feature due to problems with the availability of food supply. What can I say, well, the crucian carp wants to have a good meal.

Once all the ingredients are prepared, you need to do the following:

Place 2 cups of peas in a saucepan and add water so that there is 2-3 cm of liquid on top of our future mastyrka. If you overdo it, you will get bait, but you won’t get bait on a hook or in a spring. Be careful;
Cook the pea porridge over low heat until tender. Make sure that it does not stick to the bottom of the pan; stir thoroughly;
Pour 3 cups of semolina into the pan and add enhancers: cake, anise, honey or vanillin. It won’t hurt to add a little flour and don’t skimp on a tablespoon of fragrant vegetable oil;
Stir everything until smooth.

That's all, the classic mastyrka is almost ready, all that remains is to divide it into small oval-shaped parts, wrap each ball in a damp cloth (so that it does not smell) and freeze it, having previously wrapped the mastyrka with cling film over the cloth. And just before fishing, take out the required amount and simply defrost it, preferably in the refrigerator. On a pond, do not throw the mastyrka in the sun, use shade to maintain density.

Tips from experienced fishermen

A few tips to guarantee a big catch:

Use only fresh ingredients for cooking
Instead of water, you can use rich broth
Take some flour and semolina with you when fishing so you can adjust the consistency of the mastyrka
Carrot juice can be used as a natural coloring

Mastyrka is one of the most popular and effective baits for catching crucian carp and bream. It has the right consistency, which prevents it from flying off during casting and from disintegrating in the water. A large selection of different recipes allows you to choose exactly the one that is suitable for you and will provide a good catch.

Video: Mastyrka recipe from Mikhalych

Surely many who like to catch peaceful fish have at least once heard about the famous mastyrka recipe from Mikhalych. We suggest you check it in practice to see how truly killer this thing is, and then tell you in the comments to this article.

Fortunately, you can spend one evening preparing two or three types of mastyrok: classic, assorted, according to Mikhalych’s recipe. Freeze the whole thing and use it all season, taking a little out of the refrigerator each time. As they say: “cheap, practical and convenient,” and most importantly, also effective. And here’s another question: who uses what dyes and flavorings for mastyrka? Let's share our recipes!

Mastyrka from Mikhalych: recipe

This option for preparing bait and bait has become very popular, so we want to introduce you to it. Mastyrka from Mikhalych, read the recipe below, works well as bait on crucian and carp killer hooks, and is also stuffed into spring feeders. And it is also great for feeding a hot spot when fishing with a feeder or with an elastic band.

How to prepare Mikhalych’s mastyrka according to the original recipe for fishing:

Mastyrka from Mikhalych

You will need 3 cups of dried halved peas, store bought;

1.5 liters of ordinary water, just from the tap;
2 cups semolina;
2 tablespoons of sugar and 0.5 cinnamon.

Composition of pea mastyrka

The main ingredient of pea mastyrka is, without a doubt, peas. Semolina is added to it in order to give the finished bait viscosity. In addition to these two products, some fishermen add pearl barley or millet.

This depends on the desires of the fisherman himself, as well as on the preferences of the fish in each specific body of water, but still, most fishing fans prefer the standard option - peas and semolina. This is the “base”, the remaining components are optional, but even without them the mastyrka is quite catchy and easy to use.

It is also customary to add flavorings, sweeteners and dyes to mastyrka. To give the finished bait a more attractive aroma, vanilla, chocolate, honey, anise, cinnamon, sunflower oil and other aromatic substances that fish like are added to the bait.

The main difficulty in preparing mastyrka is the pre-preparation of peas. There are four main options for pre-preparing peas for subsequent preparation of mastyrka, these are:

soak,
boiling,
water bath,
combined option.

However, these are quite lengthy processes. But fishermen are a savvy people, and in the video below we will demonstrate how you can prepare mastyrka in just 5 minutes. The quality and catchability of this bait is no worse, and it saves a lot of time.

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What is required for this:

Preparing Mikhalych's mastyrka from semolina: step-by-step recipe

Pour 1.5 liters of water into a saucepan, put it on the stove, and bring to a boil.

Add 3 cups of peas, which, by the way, don’t need to be soaked - they will still cook quickly, and stir so that they don’t burn.

Preparing Mikhalych's mastyrka from semolina: step-by-step recipe

After 20-25 minutes, when bubbles appear on the surface of the future mastyrka, add 2 tablespoons of sugar to it, but do not remove from the stove, leave it to simmer, starting to stir vigorously.

As soon as the peas are boiled to the point of porridge (taste them periodically to check readiness), slowly add a mixture of 1 cup of semolina and 0.5 tablespoon of cinnamon into it, turning the heat to minimum.

We remove the pan from the stove to crush the future mastyrka, which in consistency already resembles lumpy dough.

Mash the resulting pea porridge with a masher until it becomes a homogeneous mass, simultaneously pouring the remaining 1 cup of semolina into it.

Making the best mastyrka with your own hands

As mentioned above, today there are a huge number of different recipes for making mastyrka. You can find a recipe that is suitable for catching a specific type of fish. And there are also universal ones that everyone falls for.

To prepare mastyrka for crucian carp you will need the following ingredients:

Soak the peas. The time depends on whether you use old or young peas. For the old one, it takes 10-20 hours for it to become soft, but the young one does not need pre-soaking.
After the peas have become soft, you need to pour them into the pan and add water. The water level should be twice as high as the peas.
You need to cook it for a long time until it is completely boiled. To speed up the process a little, you can add a pinch of soda.
When the peas are completely cooked, you need to add vegetable oil, then mix thoroughly and begin to gradually add semolina. At the same time, without ceasing to stir.
It is important to stir the mixture well; after all the semolina has been poured in, the consistency should be steep, such that it is difficult to stir.
After mixing the semolina and peas, you can turn off the heat and let the mixture cool slightly.
Place the future dough on a wooden board and knead well with your hands.
After this, the yolk is added and the dough is kneaded again.
The last thing to add is honey and, if desired, colorings and flavorings.
You need to form small balls from the dough, which will serve as bait for crucian carp.

This recipe is designed to catch any fish at any time of the year.

Peas - 3 cups
Semolina - 2 cups
Breadcrumbs - 1 cup
Hemp oil - 3 tbsp. l.
Coriander hammers
Cocoa
Garlic juice

Soak the peas for 10 hours, then put them on the fire and cook over low heat. There is no need to remove the foam, because it contains the secret of a strong aroma.
After the peas are cooked, you need to gradually pour in the semolina, while thoroughly mixing the mixture.
After semolina, add breadcrumbs and hemp oil. This is necessary to ensure that the mixture is not dry.
After cooling, make several large balls, add 2 teaspoons of coriander and a spoon of cocoa to each of them. This will help make it more flavorful and give it a nice color.
Then you need to add a little garlic juice to each ball.
After adding all the ingredients, wrap the dough in a damp towel to prevent it from drying out prematurely.

Super mastyrka “From Mikhalych”

To make your own mastyrka “From Mikhalych”, boil the peas, which were previously soaked in water for several hours. After the peas are cooked, that is, they can be rubbed with your fingers, add semolina little by little, without ceasing to stir.

After all the semolina has been poured out, remove the container from the heat and crush it a little with a pestle. Add one egg, sugar and coloring. Mix thoroughly and form into small balls.

The first recipe for making mastyrka from peas and semolina

And so how is it prepared? To prepare the monastery you will need.

2 pans.

We will cook in a water bath. We take two pans of different sizes, but so that one can fit in the first. Pour water into a large saucepan and put it on fire. While the water is boiling, let's gather the ingredients together.

Usually I don’t cook a lot of monastery and take two glasses of each component. 2 glasses of pea flour, 2 glasses of semolina and also two glasses of water.

Mix everything well so that there are no lumps left and now you can put our saucepan in a large saucepan and cover with a lid. Cook our bait for 20 minutes.

After a while, take out a small saucepan and take the mastyrka onto a kneading board. Knead until it becomes a homogeneous mass. Now we can say that the mask is ready.

Now a little explanation: pea flour is a very rare pleasure, so it is very difficult to get it. But you can make it yourself using a cow grinder and grind some peas, thus making your own pea flour.

Cook the mastyrka in a water bath to avoid burning.

When your attachment is ready, you can add flavorings. Sunflower oil, anise, crushed garlic, and much more. Usually, in order not to spoil the entire cooked monastery, I divide it into small lumps and make it with different tastes and smells. This way you can prepare mastyrka with a variety of tastes and smells, a lot and at the same time.

The second recipe for making monasteries

If you don’t have a coffee grinder and making pea flour is a real problem for you, don’t worry. You can make this bait without pea flour. Take the amount of peas you need and leave them in water overnight. In the morning we drain the water. Pour in new water and set the peas to cook for 60 minutes. During this time, look at it to see if the water has boiled away and stir often so that our dish does not burn.

As soon as the peas become soft, stop adding water and wait until the water begins to boil away. When there is practically no water left in the pan with peas, it’s time to add semolina. Add semolina and stir continuously, preventing the semolina from turning into lumps.

When the monastery becomes thick and looks like liquid plasticine, it’s time to remove the pan from the heat. Continue stirring the porridge in the pan for a while, then put it on the table and try kneading it with your hands. Be careful, the porridge will be hot. Semolina is needed to remove water.

The monastery is ready, but again it can be improved. You can make it stay on the hook better by adding a little cotton wool. We do it as follows. Take a bunch of cotton wool and lightly touch the cotton wool to the bait so that small pieces of fluff remain in the bait. Mix the bait and repeat the process again until the consistency of the bait satisfies you. You can also add flavorings if desired.

Recipes for preparing mastyrka for different types of fish

Mastyrka for crucian carp is quite common, since this type of fish is very picky.

Mastyrka for bream is also common, since this fish loves plant foods - and therefore reacts to such bait. The recipe is quite traditional, since it includes, in addition to peas and semolina, only honey. True, the cooking process is slightly different:

The peas need to soak overnight.
You need to cook it until it softens, but does not lose its shape (about one and a half to two hours is enough).
Pass the peas through a sieve so that all the husks remain outside - here you can press the peas so that they pass through the cells.
Add a teaspoon of honey (teaspoon) and stir.
Next, you just need to add semolina flour until the mixture becomes hard enough.

Mastyrka is quite specific for carp, since this species is a kind of gourmet among fish. There are quite a lot of ingredients, and the recipe is complex.

Will be used:

Potato.
Peas.
Corn/semolina.
Processed cheese/rolled oats/makukha.

The last point can be added as desired - perhaps you can use what is in your refrigerator.

Potatoes must be boiled without peeling.
Mash with a masher until smooth.
Add pre-cooked and mashed peas (the proportion here should be six parts of peas to four potatoes).
Cook the mixture as in other recipes.
Add flour until desired consistency is achieved.
Pour in or add remaining additional ingredients.
Mix the resulting mass.

To prepare mastyrka, you need to pour a couple of glasses of water into a saucepan and boil it, then pour two handfuls of pea flour into the boiling water, constantly stirring the water so that the resulting homogeneous mass does not burn. Then turn down the heat and continue stirring the brew until you smell the smell of boiled peas. Here you need to start adding semolina.

Pea mastyrka for fishing

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Mastyrka is a nozzle made exclusively from plant materials - it is nothing more than a type of dough. One of the most common ingredients for mastyrka is peas. As practice has shown, non-predatory fish like to eat peas in the summer, regardless of their habitat - be it a lake, river, swamp, etc. Most often, pea mastyrka is used when fishing with a float rod as a bait, but sometimes it is also used for “kormak”.

Preparing mastyrka for fishing

You can prepare it in normal home conditions. At the same time, every self-respecting fisherman has his own secrets in the recipe, thanks to which the chance of not returning from his favorite body of water empty-handed increases.

You will need:

Directly, the peas themselves are dry, skinless, yellowish kernels (200g);
Honey, vegetable oil;
Flour;
Semolina;
Pot;
Wooden masher;
A piece of clean cloth (preferably linen);
Plastic bags;
Enameled dishes;
Dye (orange is best, but you should not forget that you shouldn’t get too carried away with coloring, since a bright bait can discourage the fish from trying it).

We will not make flour from peas and cook them in the microwave. Let's prepare the nozzle according to a proven recipe. This pea mastyrka will definitely catch crucian carp and any other peaceful fish.

Preparation of pea mastyrka:

Wash the peas and place them in a saucepan;
Pour water just above the peas and leave to steep for half a day;
After this, put the pan on the fire and bring to a boil, then cover with a lid and continue cooking over lower heat, remembering to stir occasionally;
When almost all the water has evaporated, remove the pan from the stove and rub the peas with a masher until they turn into a homogeneous mass;
Then the pan is put back on low heat and, stirring, flavorings are added (honey, hemp oil, dill oil, etc. Here, it is not the liking of the fish that plays an important role, but the taste of the fishermen themselves);
Once bubbles appear, remove the pan from the heat;
Add a handful of flour and a couple of handfuls of semolina. Mix everything, adding more flour or semolina if necessary until the mass becomes elastic and sticky. For better elasticity, you can pour in a few tablespoons of sunflower oil (unrefined!);
When the mass has cooled, moisten your hands with oil, form balls out of it and place them in a clean enamel bowl.

What smells do carp and crucian carp, roach and bream like:

Step-by-step instructions for preparing pea mastyrka

To make a mask, you will need to perform the following work.

Preparing for work. We will need:

Peas. To do this, we sort through it, selecting dry, yellow peas without skin. We prepare honey, vegetable oil, sugar and other ingredients according to your taste.
3 liter saucepan with wooden masher.
A clean piece of linen or other natural fabric.
Product packing bags and enamelware.
You can use food coloring, preferably orange.

Advice! It is better to use tinted mask, the fish like it better. But the main thing is not to overdo it, otherwise the bright bait will scare away the fish.

Main part of the work

Having prepared all the ingredients, we proceed to the main part.

We wash 200 grams of selected single-color grain.
Pour water into the pan with peas; its level should be slightly higher than the grain. Set aside for half a day, covered with a lid. Important! To make the peas boil better, you don’t need to add salt to the water!
Place on the stove and bring to a boil, then cover the pan with a lid and cook over low heat, constantly stirring the porridge. Cook the peas until soft.
After most of the water has boiled away, then open the pan and let the water evaporate.
Remove from heat and thoroughly grind the cereal with a masher until a homogeneous mass is formed.
Place on very low heat and constantly stirring the mixture, add honey and other products according to your recipe. As soon as bubbles appear on the surface, remove the pan from the heat.
Then add a little flour and a few handfuls of semolina. Mix, add a few more parts of these products and grind the mixture with a masher. For stronger plasticity and some flavor, you can add a few tablespoons of unrefined vegetable oil.
Let our puree cool a little. Then, dipping your hands in oil, form the finished mixture into small balls and place in an enamel bowl. Let them harden, turning them over periodically.

Remember - the finished mastyrka should not stick to your hands. It should be yellowish in color, dense and plastic. It stays well on the hook and doesn’t get washed away too much by water.

The first recipe for making mastyrka from peas and semolina

And so how is it prepared? To prepare the monastery you will need.

2 pans.

Usually I don’t cook a lot of monastery and take two glasses of each component. 2 glasses of pea flour, 2 glasses of semolina and also two glasses of water.

Mix everything well so that there are no lumps left and now you can put our saucepan in a large saucepan and cover with a lid. Cook our bait for 20 minutes.

After a while, take out a small saucepan and take the mastyrka onto a kneading board. Knead until it becomes a homogeneous mass. Now we can say that the mask is ready.

Now a little explanation: pea flour is a very rare pleasure, so it is very difficult to get it. But you can make it yourself using a cow grinder and grind some peas, thus making your own pea flour.

Cook the mastyrka in a water bath to avoid burning.

How to make a makukha for fishing with your own hands?

From seeds

Ingredients:
Unroasted seeds (amount according to eye, leftovers can be eaten;
Tool:
Coffee grinder;
Shapes under the crown;
Press;
Large bowl or saucepan.
The molds must have holes, as oil will drain through them.

Preparation:

Roasting the seeds until half cooked;
Grinding seeds, you can use a mortar for this;
Filling out the forms with the resulting porridge;
Using a press, press the porridge all the way into the mold;
In this case, it should be heated for greater oil yield and better gluing of the cake. Heating is achieved by placing the container on the stove;
You cannot immediately take out the product, it will immediately begin to disintegrate. You should turn off the stove and still warm up the press;
The whole process will take up to an hour;
It is better to store the finished flour in a jar with the remaining oil.

The following points should be taken into account:

The molds should have a removable bottom - this makes it easier to get the finished product;
Making preparations for the future is pointless. This way, all the advantage of home-made flour is lost - the smell.
The product should be stored in a tightly closed container.
The remaining oil is suitable for high-quality complementary foods.
If pressing is difficult, you can place the container with the molds in a water bath - this will speed up the extraction of the oil.

From peas

Peas are a traditional bait for carp. But the size of peas is limited, and often you don’t want to attract small fish with small bait. Larger pea boilies allow you to cut off unwanted fish.

Ingredients:

Peas – 100 gr.
Semolina – 30 gr.
Chicken egg – 1.
Corn oil – 1 tbsp. l.
Honey – 1 tbsp. l.
Glycerin – ½ tbsp. l.

Preparation:

Grind the peas in a coffee grinder.
Add semolina, stir.
Break the egg into a separate container and add corn oil, honey and glycerin. Beat.
Make a funnel in the pea flour and add the resulting liquid.
Mix until you get a thick dough. Leave to ripen in the bag.
Roll out the boilies to the desired size. You can use a special board. The dough should not stick and should not be loose.
Throw the boilies into the added boiling water. Cook for a minute after they float.
Dry.

Before fishing, you can add a little melted butter to the boilie bag. Carp love this smell.

Boilies are identical in their properties as bait to peas, but the main thing is their size. Boilies can be made much larger than peas, and this cuts out small fish, so fishing will be a lot of fun.

Recipe “From Mikhalych”

This method of preparing miracle bait will be useful for owners of a jack. But that's not all, you will need:

The jack itself is 2-3 tons.
Squeeze to an inch with a stopper;
2 pistons according to the size of the internal diameter of the drive;
Frame.

Ingredients:

30% - sunflower;
30% - poultry feed;
15% - peas;
15% - shortbread cookies;
10% nuts;
A little submissive.

Preparation:

Grind solid ingredients in a coffee grinder.
Pour into a mold (squeeze), which is closed with pistons.
Place it between the frame and the jack and start pressing.
Pump the jack until the desired pressing is achieved.
Allow the finished briquettes to dry for 3 to 7 days.

This process is quite labor-intensive, but in 3-4 hours you can get an excellent product. Moreover, thanks to such pressing force, it will not crumble so quickly under water. For additional hardness, the squeegee can be heated with a gas burner.