Flavours and quantity for meat

[Ray Heath]

I normally flavour my meat with garlic granuals how much granuals would you put to a can of meat as just wondered if I use more than I should
Also if I use paprika and chilli would a tsp of each to a can be ok
Anyone use different flavours

 

[Mike Thompson]

Ray, if you have cut your meat into cubes you obviously have a bigger surface area for the flavours to stick to and get absorbed. I generally use a level tea spoon and leave at least overnight. Not sure it is critical though.

 

[Peter Hayes]

Optispice. Best flavour I've ever used on meat for chub & barbel. Used to be sold by Tony Miles and Trefor West through their Action Baits company but now I have the recipe. A very strong garlic type flavour but with a subtle cinnamon back note.

 

[Ian Lovett]

I like black pepper. You can't add too much! Unfortunately bream also love it.

 

[Mark Anderson]

Hi men ,

I would have a look at this stuff as well .

C-Stim liquid - Baitworks

100% natural liquid feeding trigger for cyprinid family. Use for hook bait soak, coating boilies, stick mixes, spot mixes and more. Suitable for all year use.

www.baitworks.co.uk

Iv used it to coat baits , then dusted with matching c-stim powder , got everything going for it .

Hatter

 

[Wayne Pevy]

Optispice. Best flavour I've ever used on meat for chub & barbel. Used to be sold by Tony Miles and Trefor West through their Action Baits company but now I have the recipe. A very strong garlic type flavour but with a subtle cinnamon back note.

A fellow angler gave me some of his optispice meat on the middle severn some years ago,it was brilliant, never saw him again,any chance of a clue to the recipe

 

[Wayne Pevy]

A fellow angler gave me some of his optispice meat on the middle severn some years ago,it was brilliant, never saw him again,any chance of a clue to the recipe

C'mon pete,spill the beans

 

[Peter Hayes]

Pm for you Wayne.

 

[Richard Isaacs]

Dash of curry powder in some oil and lightly fry to penetrate the flavour into the meat. Then freeze.
been quite a while since I did some

 

[Bob Gill]

Plus Cajun seasoning and Thai fish sauce. Lots of others - fenugreek, RH secret agent, cheese powder and on and on.
Meat is roughed up as in picture above.

 

[Terry Simner]

View attachment 9739

Plus Cajun seasoning and Thai fish sauce. Lots of others - fenugreek, RH secret agent, cheese powder and on and on.
Meat is roughed up as in picture above.

Nice that Bob .... what do you use for 'roughing'? (I use small fluted round cutters, which turn cubes into balls with a corrugated surface).

 

[Bob Gill]

Nice that Bob .... what do you use for 'roughing'? (I use small fluted round cutters, which turn cubes into balls with a corrugated surface).

Hi Terry, At first used a fork, but then modified a zester (one with prongs) and then made my own.
Cheers Bob

 

[Richard Isaacs]

Absolutely love home made engineering to solve problems
Nice idea bob.

 

[Neil Blood]

This stuff is great on meat:

CC Moore Hot Chorizo Compound 500ml

Key Features Excellent as a bait soakadds a unique savoury taste and aroma Really penetrates baits to then continually release food signals in water Punchy smoked sausage profile really compliments any savoury bait Rich, spicy, natural peppery taste and aroma gives baits real identity Supplies...

www.anglingdirect.co.uk

Once coated, just freeze it and it really draws in the flavour and colour. The meat stays red too, inc when its been in the river for long periods!