Meads

I had a mooch around my cupboards to see what i could come up with baitwise for tomorrows fishing trip, i found a bottle of chilli and garlic sauce and i had luncheon meat so i cut the meat into cubes and emptied the sauce into a plastic bag then i added the cubes of meat and made sure each cube was covered with the sauce...

I_ then crushed some halibut pellets into a fine powder and added this to the bag and mixed it around evenly and it's now in the freezer. Do you think this will work, i know it depends on the venue etc but i was unsure about the garlic and chilli sauce but went with anyway and it absolutely stinks now... I will be fishing for carp tomorrow, do you think they will like the flavours on the meat

Sponduke

In my opinion fish will take anything! You see chili, garlic hemp. Sweet, sour, salty, garlic, spicy meat so it's worth a try! The best bait I have found outside what most people consider the norm is bacon!!! I have landed my 4 biggest carp on the pole using it. Also I use gammon as hook bait when fishing/ feeding meat! Trial and error mate so give it a go!! Let me know how you get on.

Meads

Well i got bites using it mate but i missed them, i even got more bites than a friend who was using normal luncheon meat so it did work. Id prepared this with a certain venue in mind but we didnt end up going to this venue due to it being fully booked.

Anyway i had a nice 15lb mirror off the top so i was happy

mr fid

flavours to me are a bit of a myth i tend not to use them because there are so many variants and good old plain luncheon meat works just right but if you have a certain venue where you may need the edge on the people fishing normal meat then i suppose flavours can play a part in catching more fish.
tbo if i was inspired by someone who catched more on flavoured baits thats when i would change but for know ill keep it simple

Bassy

iv been using strawberry flavor on my meat recently, also dying it red. I think it's a bit of a confidence thing but it does seem to work on certain venues. im also thinking about dusting the meat with pellet dust. interested to see if it makes a difference...

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Oneabung

A good way of doing your meat up is if you cut it up and then pour boiling water over it - this helps dissolve the fats, dont leave it in there more than a minute, then drain it - now you are ready... at this point you can add your colours and flavors and if you then put it in the fridge over night it will permiate the meat alot better.

I personally think that colouring your meat is more important than flavoring it.

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ridgeacre

Be careful when dusting your luncheon meat some places dont allow it.

baging up art

i do the same as oneabug,, i have been using Atomic Cloud. on my meat and i have been bagging on it very good. only problem is getting it off your hands...lol.

polehard

i had some success duating my meat with tumeric sends it a nice colour and great smell

Bigrobbo

I usually soak my cut meat in Ambio, its made by Kryston and in my view is fantastic.