How do you like your meat?

[Kevin Daly]

With the current river/weather state I thought I'd enquire about meat flavours.
Are you a pure garlic powder man? Perhaps at wurst a curry nut? Or a birra both?

How do you do yours?

 

[Graham Shaw]

Fry ... briefly ...in plenty of olive oil with finely chopped fresh garlic, paprika, garlic powder, sweet chilli & garlic sauce ... then freeze with as much of the oily liquid as poss in the bag/container....

also do the same with lots of tiny pieces which won't fill up the fish, but will act as pre-bait or attractant for the first hour or two.

 

[Neil Blood]

CC Moore Hot Chorizo Extract, coat and freeze.

 

[Paul Whiteing]

Cube, and fry in Patak's Tikka Masala paste

 

[Kevin Daly]

Cube, and fry in Patak's Tikka Masala paste

View attachment 8859

 

[Lawrence Breakspear]

Cut up into desired bait size, open freezer bag, x 2 big glugs of skopex, close bag and rub bag together so al the insides are coated with the Skopex flavour, place meat into bag and liberally rub insides of bag over meat, seal bag and place in the freezer. Be prepared for the good lady of the house to query when she gets home, "What's that bloody smell, its bloody revolting...?" P.S. Eels don't like Skopex

 

[Neil Smart]

Cut up into desired bait size, open freezer bag, x 2 big glugs of skopex, close bag and rub bag together so al the insides are coated with the Skopex flavour, place meat into bag and liberally rub insides of bag over meat, seal bag and place in the freezer. Be prepared for the good lady of the house to query when she gets home, "What's that bloody smell, its bloody revolting...?" P.S. Eels don't like Skopex

I didn't know eels don't like skopex, that's one great tip Lol, thanks. Never been into adding flavours to meat, much prefer fresh out of the tin approach, but will try this.

 

[Mike Thompson]

Cut into big chunks and put in a bag with pva products spicy sausage glug, then into the freezer. They come out a dark green colour with lots of smell.

 

[Bill Walford]

Cube, and fry in Patak's Tikka Masala paste

View attachment 8859

I notice you have do it outside Paul

 

[David Craine]

I dont flavour Spam at all, just out of the tin into a clean container and cut into big lumps, I primarily dont flavour because if I want a nibble myself during the time I am sitting waiting for a bite, , I prefer it "au naturelle" . Spicy doesnt do it for me.

David

 

[Lawrence Breakspear]

I didn't know eels don't like skopex, that's one great tip Lol, thanks. Never been into adding flavours to meat, much prefer fresh out of the tin approach, but will try this.

I wouldn't categorically say eels never eat skopex meat, as there will be always an exception, but without a doubt, Skopex gives you a chance and the edge when eels are present and a problem , we have proved this over the years many times, especially on the Severn

 

[Kevin Daly]

Cube, and fry in Patak's Tikka Masala paste

View attachment 8859

I've just done a big batch with garlic oil and hot curry paste....a 1.81kg tins worth. I find that heating the meat drawers in the flavour deeper than freezing. Though due to the amount done it will mostly end up in the freezer to absorb more.

 

[Richard Isaacs]

Light frying in strong flavours is an awesome way of doing it. You get a good firm skin well penetrated in the flavour.
I’ve never really seen the point in bankside glugging something like meat.
As soon as it hits the water it’s pretty much gone!

 

[Mark Swaby]

I have posted about this before , years ago rolling meat i could not get a touch on my usual garlic flavour. My fishing buddy fished through the same swims without realising i had already run through them and started to catch. I could not believe it but that day they wanted Curry flavoured meat over Garlic. I borrowed some Curried meat and started to catch. The moral of the story is If you have hammered them on one flavour change it, even if you have total confidence in what you have been using.

 

[Gerry Giles]

Cut up into desired bait size, open freezer bag, x 2 big glugs of skopex, close bag and rub bag together so al the insides are coated with the Skopex flavour, place meat into bag and liberally rub insides of bag over meat, seal bag and place in the freezer. Be prepared for the good lady of the house to query when she gets home, "What's that bloody smell, its bloody revolting...?" P.S. Eels don't like Skopex

I have used and heard of scopex but never heard of skopex is it something different or a spelling error ???

 

[Steve Foran]

sizzling sausage and garlic Spice by Trevor West

 

[Kevin Daly]

Cut up into desired bait size, open freezer bag, x 2 big glugs of skopex, close bag and rub bag together so al the insides are coated with the Skopex flavour, place meat into bag and liberally rub insides of bag over meat, seal bag and place in the freezer. Be prepared for the good lady of the house to query when she gets home, "What's that bloody smell, its bloody revolting...?" P.S. Eels don't like Skopex

Size wise I prefer to cut it into larger pieces and then I have the option to reduce the size as I wish when I fish.

 

[Bill Walford]

Safe to say with all these recommendations, just make it stink !

 

[Paul Whiteing]

I notice you have do it outside Paul

Voluntarily, yes Bill, it does stink a bit

 

[Neil Smart]

I have used and heard of scopex but never heard of skopex is it something different or a spelling error ???

Its a new formula, all the Carp boy's are on it, come on Gerry.