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Meaty Baits

Alan Manger

Alan Manger

Senior Member
Hi chaps,

I've been using garlic spam recently and although it's been producing more chub and eels than barbel I've taken a liking to fishing with meat again.

I'm on my last tin so was wondering about some options, I just bought some Bacon Grill as Chris Yates mentions it a lot and I also saw Sonu have a Bacon Grill Pellet/Paste thing that looked interesting so wondered if anyone has used these and to what affect?

Also I'm told B&M do a massive tin of luncheon meat very cheap, I know this can could be flavoured but wondered if it's any good straight out of the tin?


cheers
Al
 
Don't shoot the messenger, just repeating what I read somewhere... But apparently cheaper tinned meat brands have higher water content and lower fat content. Might be something to think about...
 
I have too been catching more chub and eels than barbel on the garlic spam. I have had greater success this season with Plumrose luncheon meat sprinkled with mild chilli powder. Cube it up, stick it in a bag, add a shake or three of chilli and microwave for 30 seconds. Works for me and saves on the washing up too!:D
 
A good trick to flavouring the maet is pour what ever flavours or powders into an air tight bag shake for a minutes. then place in the freezer over night or for how ever long u need it. then fetch out the morning of fishing or night before.

The freezing process draws the flavour into the meet rather than just onto it.;)
 
Darren George said:
Don't shoot the messenger, just repeating what I read somewhere... But apparently cheaper tinned meat brands have higher water content and lower fat content. Might be something to think about...
Click to expand...

I had always understood that cheaper tinned meats have a higher fat content, as fat was upped to replace the dearer meat content. However, once again it was only hearsay, so who knows for sure?

I do know that the cheaper meats had a tendency to sink slower, and get muckier in hot weather, which is probably indicative of higher fat content...but I have no proof. I don't think looking at the ingredients on the tin will help either, because they get away with listing fat under 'meat products' or whatever :rolleyes:

Cheers, Dave.
 
Alan White said:
A good trick to flavouring the maet is pour what ever flavours or powders into an air tight bag shake for a minutes. then place in the freezer over night or for how ever long u need it. then fetch out the morning of fishing or night before.

The freezing process draws the flavour into the meet rather than just onto it.;)
Click to expand...

It is actually the thawing process that sucks the flavour in...but that is just being picky :D:D

Cheers, Dave.
 
A couple of pieces of Hot Pepperami work well, especially the firestick although that seems to be harder to find these days...........I have never managed to get a bite on the standard Garlic flavoured one though!!
 
David Gauntlett said:
It is actually the thawing process that sucks the flavour in...but that is just being picky :D:D

Cheers, Dave.
Click to expand...

Does it?

I'm no scientist, but having frozen and defrosted flavoured meat thousands of times I'm not convinced.

How does the freezing or defrosting process 'draw' flavour into the meat?

Even when the meat has been through the process a few times, when its cut open there seems to me no deeper line of flavour (colour), then if its just sprinkled with flavour and left for a day or two......

Just my opinion...

Steve
 
Think the idea is to replace water molecules drawn out of the food (see freezer burn) when frozen, with flavour and water as it thaws.

Not sure how that pans out in practice though??

Anyone confirm if this is accurate?
 
The half tin of garlic spam I had over has been defrosted and thawed several times, the last time was in the microwave and seemed to make the meat really greasy, fat oozing out and appeared to almost cook the edges, this fished quite successfully.

I had a few hours yesterday and fished Bacon Grill straight out the tin without success, I'll try freezing and microwaving it to see what happens.

cheers
Al
 
do exactly as alan white says in thread above,but repeat this adding more chilli powder every time(up to 3 times thawing n freezing) the meat then becomes hard like boilies and is a potent bait for all round fishing......try it.....you know you want to. :D
 
Right, let me let you into a secret, I have found Co-Op luncheon meat to be very good, it is a denser meat so stays on the hook/hair better than most, it has a peppery taste too, which is far more socially acceptable when bites are not fortcoming, but please no panic buying:p

Retails at about £1.40 a tin.
 
B&M don't always have the large tins of meat but when they do it's usually Celebrity chopped ham with pork or Celebrity pork luncheon meat, they do sometimes have other brands as well.

I've got a couple of tins presently in my garage, they weigh 1810g, that's roughly equivalent to 5.33 large tins, now the good bit, they cost £4 each or the equivalent of 75p a tin.

To use it I cut it into 8 equal pieces then tear each 1/8th into lumps before bagging, flavouring and freezing it.
I then just grab as many as I need before I go fishing.
Another thing I do with it is liquidise it (you might have to add a little water) and use it to mix my groundbait, when you mix it it makes a horrid sticky mess but after a while the powder absorbs the greasy mush and you end up with a lovely crumbly groundbait which carries allot of flavour with very little food content. this is best done the night before fishing.

Now the fat content; Tbh I don't take allot of notice of which meat I use for fishing but given a choice for personal consumption, yes you can eat it, :D I prefer the chopped ham because of it's coarser texture.
However; having studied the nutritional values which are clearly marked on the tin (I think it's European law) the chopped ham has 25% fat and the luncheon meat is 20%. Ask any chef and they will tell you that fat is flavour so as well as being more buoyant due to the higher fat content the chopped ham should be more attractive to the fish.
 
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Lunchy

David Gauntlett said:
I had always understood that cheaper tinned meats have a higher fat content, as fat was upped to replace the dearer meat content. However, once again it was only hearsay, so who knows for sure?

I do know that the cheaper meats had a tendency to sink slower, and get muckier in hot weather, which is probably indicative of higher fat content...but I have no proof. I don't think looking at the ingredients on the tin will help either, because they get away with listing fat under 'meat products' or whatever :rolleyes:

Cheers, Dave.
Click to expand...

You're right
 
Ive not fished with Meat for some time..When i used to use it i used to boil the meat to get some of the fat and oils out then relace them with what ever flavouring i fancied using..Worked very well paticulary if i flavoured it with liquid meat flavouring and oxo..;)
 
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