Luncheon meat and sausage

[Guest Cyril]

Hello,

 

I would like to know the best use and rig for these two baits in particular for barbel fishing.

Thanks for your reply and advice.

 

Cyril, French guy

[Guest IanG]

Cyril

There is never a"BEST RIG" it will be different depending on the water conditions or venue.

However here are one or two you can try that have been successful for me on the Thames.

 

If the water is coloured and or snaggy I fish 6lb line straight through to the hook with a size 8 or 6 hook. your leader can be any length but I attatch a ledger stop about 2-3feet up the line and above this I use a small swivel attach a short (9-12 inch)22-33 cm piece of 2-3lb breaking strain line and use the appropriate sinker on this so it will break away before the main line(I use scrap lead pipe or old nuts as you will lose them frequently). If you use cubes of luncheon meat push the hook through and turn it 90% and pull it back into the meat. For Sausages you will need to thread it right through longways and turn it into the skin at the bottom.

You can modify the rig above by making the hooklength detachable and then you can use a baiting needle to thread the bait on down to the hook and then re-attach the hooklength. To do this use a swivel between main line and hooklength with a loop on your hook length. Attatch the paternoster line for the weight to the top swivel eye together with your main line.

You can even use a feader on the paternoster link with meat in to add smell and small free samples to the swim.

 

If the water is clear and the fish easily spooked then freeline the meat bumping it down the current to the fish. Use lead wire on the shank of the hook to keep it down in the water. Throw a few pieces of bait into the swim and watch how it moves across the bottom and try and copy this movement with your freelined bait.

 

 

Hope this helps

IanG

 

[This message has been edited by IanG (edited 08 May 2000).]

 

[This message has been edited by IanG (edited 09 May 2000).]

 

[This message has been edited by IanG (edited 09 May 2000).]

[Guest Steve Burke]

Ian,

I like your suggestion of the quick change hooklengths. However, unless I've misread your post (in which case apologies in advance), if you tie the lead link to the swivel there's a danger of a fish towing the weight around if the line breaks above the swivel. I appreciate it won't happen very often, but just once could cause a fish to die. There are several alternatives in the SACG code of Conduct which could be adapted to work with your excellent quick change idea.

 

BTW, for those who haven't seen it, the SACG Code of Conduct can be accessed via the index on the left of this page. I've made it part of the rules at Wingham and give a free copy to every member. IMO, it should be compulsory reading for every coarse angler be they specialist, matchman or pleasure angler.

 

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Wingham Fisheries

www.anglersnet.co.uk/fisheries/wingham.htm

[Guest IanG]

Steve

Point taken but you see I advocate a "rotten" leader for the weight so that it will snap easily on fish or snags. However if in doubt attach the weight link to a seperate swivel running on the main line above the hooklink swivel.

 

IanG

[Guest Pete]

Salut Cyril,

 

To get back to the question, frying your chuncks of sausage or meat until they get a nice crispy shell (you can add spices and other flaours try maple syrup!) is a great way of preparing these baits for the hook, its makes them greasier so that falours seeps out (just notice the 'oil slick' on the water) and it helps avoid smaller 'nuisance fish as with the boile...problem is I end up eating all mine!

This also happened when I've used prawns

 

Pete Spindoctor

[Guest Chris S.]

Originally posted by Steve Burke:

Ian,

I like your suggestion of the quick change hooklengths. However, unless I've misread your post (in which case apologies in advance), if you tie the lead link to the swivel there's a danger of a fish towing the weight around if the line breaks above the swivel. I appreciate it won't happen very often, but just once could cause a fish to die. There are several alternatives in the SACG code of Conduct which could be adapted to work with your excellent quick change idea.

 

BTW, for those who haven't seen it, the SACG Code of Conduct can be accessed via the index on the left of this page. I've made it part of the rules at Wingham and give a free copy to every member. IMO, it should be compulsory reading for every coarse angler be they specialist, matchman or pleasure angler.

 

 

Does IanG not say that it is a breakaway lead link of about 2lbs breaking strain should a bit less I think. The bit that bothers me more is the use of old nuts and scrap lead and leaving it laying all over the bottom.

 

Chris S.

[Guest craig]

If you are using any type of mix or groundbait,try

blending peperami.

Put it in your mix,Its a boss edge

that atracts anything that swims and is well underused.

 

MAY YOUR NET STAY WET

craig

[Guest Leon Roskilly]

The biggest problem most anglers have with luncheon meat, is keeping it on the hook.

 

Try pushing the hook all the way through, then pushing a wide blade of grass ont the hook and moving it to the U of the bend. pull the shank of the hook, and the hook point, back into the meat, and the grass blade should then act as a 'stop' preventing the hook from sliding back through the meat.

 

Tight Lines - leon