Cheap meat

[Ken L]

Just a quickie to point out that Morrisons are doing the large tins of Spam chopped pork and ham for £1.25.

[chesters1]

Posh grub ,i get mine from the 99p shop but its def not spam LOL

I used to have great trouble keeping meat on the hook but i found if you cut it to the size you wanted and left it in the sun it became so rubbery it stayed on ,the fish appeared not to notice

The campsite at east hoarsley had rules no live baits could be used so it was bread or meat for me i have never used pellet

Edited August 21, 2014 by chesters1

[Vagabond]

I used to have great trouble keeping meat on the hook but i found if you cut it to the size you wanted and left it in the sun it became so rubbery it stayed on ,

...and if the sun ain't shining ? (yes I know, it always shines on Chesters, that's why he's chucked his yellow cape away)

 

Cut the luncheon meat into little thin squares instead of cubes. You can then thread three or four squares on the hook without the bend cutting into the meat and starting a fissure. Works for all sizes from small baits for roach on a #16 up to whacking great meat baits for sturgeon or cats on a #1/0.

[chesters1]

you forget my girth ,if its not sun rubberised i eat the blooming stuff LOL

i suppose you could pre rubberise it using those highly dangerous old sun lamps you occasionally see about ,thats about all the use they could have if you value your life

size 16 what are you after carp?

Edited August 21, 2014 by chesters1

[Vagabond]

size 16 what are you after carp?

Just any roach big enough to get a loaded #16 in its gob !

[Tigger]

I think a quick roll round in a hot frying pan will toughen up the outer skin of the meat also. I've never had a problem keeping the meat on a hook straight out of the can, I just use a thorn of a hawthorn tree or a peice of stiff grass behing the bend of the hook or through the loop on a hair.

[ayjay]

I think a quick roll round in a hot frying pan will toughen up the outer skin of the meat also. I've never had a problem keeping the meat on a hook straight out of the can, I just use a thorn of a hawthorn tree or a peice of stiff grass behing the bend of the hook or through the loop on a hair.

Chesters doesn't do cooking!

 

The brand of meat is important (imo), some of them are very soft and need really careful treatment, others are good to go straight from the tin.

 

They can change consistency over time and what was good becomes less so and vice-versa.

 

Hair rigged Pepperami never comes off, (not using my method anyway), I love watching the eels try and pull it off, it's amazing how far round the rod tip will go before they give up.

[Andy_1984]

Do you shave outer skin off the pepperami. Makes sence it would leak more scent/oil given the skin feels tough/waxy/restrictive ?

 

Ive never tried it long enough to catch on it though. Little confidence in it i suppose, always back to a bit of sweetcorn

Edited August 22, 2014 by Andy_1984

[Tigger]

Chesters doesn't do cooking!

 

The brand of meat is important (imo), some of them are very soft and need really careful treatment, others are good to go straight from the tin.

 

They can change consistency over time and what was good becomes less so and vice-versa.

 

Hair rigged Pepperami never comes off, (not using my method anyway), I love watching the eels try and pull it off, it's amazing how far round the rod tip will go before they give up.

 

Temp's make a difference also, it's much softer in warmer weather....LOL.

[ayjay]

Do you shave outer skin off the pepperami. Makes sence it would leak more scent/oil given the skin feels tough/waxy/restrictive ?

 

I've been known to cut a few fine slits down the length of a piece, but I often don't bother. It's fairly Barbel specific, I don't catch many Chub on it and the eels can't pull it off the hair like they do with LM. Perfick.