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Rolling meat

Chris Allcock

Chris Allcock

Senior Member
Can anyone suggest the most effective way to keep meat on the hook when rolling, although I had my first barbel on the rolling method on sat, i stil found it pain in the a#*e to keep it on the hook, must of used 3 tins to catch 1 barbel. Does it matter wat brand of meat used? Is there stiffer meat out there?

all replies welcome
Thanks
 
I use chopped ham and pork Chris, from Aldi/Liddle's.

Yes a tough meat is needed.

Spam etc is just too soft and crumbley for me.....

Use a big hook and feed the point in first, gradually force the rest of the bend and the shank in until you've just got the eye showing, then grip it with nails or a pair of forceps (careful if you use the forceps, as they can damage the knot at the hook eye), and twist it as little.

I find I can use the same piece for several casts before it comes off... or I strike the hook home....

Steve
 
Warning!!

......If you get an email telling you that you can catch Swine Flu from tins of ham then delete it. It's Spam.


Sorry Guys - couldn't resist it!

Regards

Paul ( AKA The Lurker)
 
I've used Bacon Grill for rolling and it does seem to stay on well. I still don't catch much on it though, but I imagine that's down to my technique :eek:
 
Chris Allcock said:
Can anyone suggest the most effective way to keep meat on the hook when rolling, although I had my first barbel on the rolling method on sat, i stil found it pain in the a#*e to keep it on the hook, must of used 3 tins to catch 1 barbel. Does it matter wat brand of meat used? Is there stiffer meat out there?

all replies welcome
Thanks
Click to expand...

As said the Co-op meat is good, and not only for rolling, its a nice cheap option for when the relatives drop by:)
 
Neil Smart said:
As said the Co-op meat is good, and not only for rolling, its a nice cheap option for when the relatives drop by:)
Click to expand...

Especially when you have stuck some garlic puree or other smelly stuff on it. Just tell them its an Italian dish, they are usually to polite to say its f@ckin horrible:)

Stephen
 
The best way I've found is to push the hook all the way through the meat (or pull with baiting needle) then rotate the hook 90 degrees and pull back into the meat.

Alternatively use a quick release swivel and thread the meat down the hook link until it gets to the hook.
 
I use the same meat as Steve but use a size 4 or 6 long shank hook. Push it all the way through and use a piece of grass stalk under the hook bend. Simples.

Graham
 
the main issue with meat coming of is incorrect hook size matchment to meat size. i use a 1 for a inch cube or maybe a 2, any smaller and you will struggle with multiple casts. Meat matters as well, cheapest you can find will be the best as all the cheap **** that's in it is really dense (grissel etc)
 
Plumrose is the one for me but if you lightly fry it it stiffens the out edge up but very lightly fry a few seconds mate ;)
 
Celebrity meat usually available in Morrisons is very firm, and a good one for Summer use.
I fish a short hook link, 7" to 9", size 2 hook with a swivel that attaches to a quick link. Push a baiting needle through the meat, and hook on to the swivel, pull swivel through the meat and draw the hook in to the meat. This is normally enough for me and a lump of meat will last up to 10 casts, however for extra confidence you can place a piece of grass in the bend.
If you are constantly loosing baits I would look more closely at your casting technique which needs to be very smooth with no jerks.
 
Bacon Grill tough as old boots . Another trick I learnt , Meat in hot weather tends to go soft . I keep mine in a small cool bag with freezer blocks :)
 
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