tips for luncheon meat

Im going to give spam a go for the first time tomorrow, any advice
anyone can give on how to prepare, hook etc.

Im hoping to get some smaller carp and tench, mebber even a hungry
roach??

Is it worth flavouring or coloring it? Or does this go against the
point of using it in the first place?

The reason i ask is that the place i am going to is quite heavily
fished and im wondering wether a variation from the norm may be the
key...

"Tone" wrote in message
om...
Im going to give spam a go for the first time tomorrow, any advice
anyone can give on how to prepare, hook etc.

Im hoping to get some smaller carp and tench, mebber even a hungry
roach??

Is it worth flavouring or coloring it? Or does this go against the
point of using it in the first place?

The reason i ask is that the place i am going to is quite heavily
fished and im wondering wether a variation from the norm may be the
key...

Using something a little different is often the key to a memorable days
fishing!

Meat is very easy to flavour and colour (assuming either you or the Mrs has
suitable agents laying around!) but the process can have undesired (or maybe
not) results.
I have used the liquid flavours used in cakes and various Indian spices,
never tried the flavouring available at the tackle shop...

First chop the meat into the required sizes (I always do a variety) and
place into a freezer bag, then add your liquid/powered flavouring(s), give
it a good shake and then freeze it. Let it defrost slowly (ie don't nuke it
in the microwave) and there you have it...

The undesired result I spoke of is floating, if you intend fishing on the
bottom then floating meat isn't very good, but meat popped up slightly (from
a method feeder for example) or on the surface can be very effective.

Also, grating the meat and adding it into your groundbait can be effective
if you fish meat on the hook...


__
Matt

"Tone" wrote in message
om...
Im going to give spam a go for the first time tomorrow, any advice
anyone can give on how to prepare, hook etc.

Im hoping to get some smaller carp and tench, mebber even a hungry
roach??

Is it worth flavouring or coloring it? Or does this go against the
point of using it in the first place?

The reason i ask is that the place i am going to is quite heavily
fished and im wondering wether a variation from the norm may be the
key...

Using something a little different is often the key to a memorable days
fishing!

Meat is very easy to flavour and colour (assuming either you or the Mrs has
suitable agents laying around!) but the process can have undesired (or maybe
not) results.
I have used the liquid flavours used in cakes and various Indian spices,
never tried the flavouring available at the tackle shop...

First chop the meat into the required sizes (I always do a variety) and
place into a freezer bag, then add your liquid/powered flavouring(s), give
it a good shake and then freeze it. Let it defrost slowly (ie don't nuke it
in the microwave) and there you have it...

The undesired result I spoke of is floating, if you intend fishing on the
bottom then floating meat isn't very good, but meat popped up slightly (from
a method feeder for example) or on the surface can be very effective.

Also, grating the meat and adding it into your groundbait can be effective
if you fish meat on the hook...


__
Matt

Matt's comments about a variety of sizes is useful. When I first tried
fishing meat for tench at Packington I picked up a few fish but not as
many as I would have hoped. A regular suggested I use only small
pieces, about a quarter of an inch square, as the fish tended to be shy
of bigger baits. It worked a trick!

Another useful idea is not to cut all the cubes with a knife but to tear
some smaller bits off so they have irregular shape and edges. On
heavily fished waters the fish can become wary of uniform cubes but
don't worry about ragged pieces (perhaps they think they have been
discarded).

Food for thought!

Peter
--
Peter Cliff
Fisheries.co.uk

Matt's comments about a variety of sizes is useful. When I first tried
fishing meat for tench at Packington I picked up a few fish but not as
many as I would have hoped. A regular suggested I use only small
pieces, about a quarter of an inch square, as the fish tended to be shy
of bigger baits. It worked a trick!

Another useful idea is not to cut all the cubes with a knife but to tear
some smaller bits off so they have irregular shape and edges. On
heavily fished waters the fish can become wary of uniform cubes but
don't worry about ragged pieces (perhaps they think they have been
discarded).

Food for thought!

Peter
--
Peter Cliff
Fisheries.co.uk

Matt's comments about a variety of sizes is useful. When I first tried
fishing meat for tench at Packington I picked up a few fish but not as
many as I would have hoped. A regular suggested I use only small
pieces, about a quarter of an inch square, as the fish tended to be shy
of bigger baits. It worked a trick!

Another useful idea is not to cut all the cubes with a knife but to tear
some smaller bits off so they have irregular shape and edges. On
heavily fished waters the fish can become wary of uniform cubes but
don't worry about ragged pieces (perhaps they think they have been
discarded).

Food for thought!

Peter
--
Peter Cliff
Fisheries.co.uk

In message , Peter Cliff
writes
Matt's comments about a variety of sizes is useful. When I first tried
fishing meat for tench at Packington I picked up a few fish but not as
many as I would have hoped. A regular suggested I use only small
pieces, about a quarter of an inch square, as the fish tended to be shy
of bigger baits. It worked a trick!

Another useful idea is not to cut all the cubes with a knife but to
tear some smaller bits off so they have irregular shape and edges. On
heavily fished waters the fish can become wary of uniform cubes but
don't worry about ragged pieces (perhaps they think they have been
discarded).

When I used to fish meat in the margins for tench, I used to grate it
for groundbait. It's just sticky enough, sprinkled with a bit of flour,
to stick together while you throw it, and break up when it hits the
water. Must try it again some time.

--
Steve Walker