I've always wondered why "anglers" luncheon meat is over 3 times the price of supermarket stuff! same with sweetcorn . .
I use supermarket stuff and add my own flavoring if needed - works out a hell of a lot cheaper!
hint - cut meat at home, put in plastic bag, add a big spoonful of GLM powder, give it a good shake and then store in the fridge overnight.
Mat the "anglers" luncheonmeat (as you call it) bears very little resemblance to supermarket luncheonmeat other than being based on the same type of meat, although I agree with you about the sweetcorn sold in tackleshops which I think is usually way over priced.
I use the 'anglers' luncheonmeat simply because the barbel in the rivers I fish love it, its a lot (and I mean lot) firmer and less fatty than normal luncheonmeat; so can be easily mounted onto hairs; and even side hooked if you want it to be; and can be cast (even heavy handedly) without any fear of it coming off during the cast (something that can't always be relied on when I'm using normal luncheon-meat) plus the very effective flavours go right through the meat evenly and without having to freeze it. The cost; (which isn't exactly prohibitive) doesn't even come into the equation as it gives me so many extra advantages over supermarket luncheonmeat its well worth every penny.
I'm not knocking normal luncheonmeat as I have used normal luncheonmeat with flavours added and infused via freezing since the early 70s but it just doesn't give me all of the advantages that I now get.
I use punched cylinder shaped meat as well, only I don't punch my meat in advance, I punch it as I use it, on the bank.
I use the original Seymo meat punches which have a plunger which allows you to push the cyclinder of meat out as you use it, (after first punching into the luncheonmeat to load it) see link http://www.ebay.co.u...sd=361438815308
Edited by BoldBear, 29 March 2017 - 09:25 AM.
Happiness is Fish shaped (it used to be woman shaped but the wife is getting on a bit now)