Graham Whatmore
Senior Member
I make all sorts of pastes cheese, luncheon meat, pellet etc. but the one thing I havn't had much success with is colouring them.
Its simple when using a boilie type mix and theres a liquid to add the colouring to but its not proved as successful with the likes of cheesepaste because that is mixed dry. Anybody got any tips, and does any particular colouring (brand, whatever)work better than others?
Its simple when using a boilie type mix and theres a liquid to add the colouring to but its not proved as successful with the likes of cheesepaste because that is mixed dry. Anybody got any tips, and does any particular colouring (brand, whatever)work better than others?