Fishing with tinned meat

[gozzer]

yea John makes a good point, sometimes making things look natural and rugged works best. I even shave my boilies these days.

 

 

The last time I had that done, I was being prepared for an operation.

 

John.

[Chris Plumb]

Another bacon grill fan here - Plumrose IIRC...

 

 

C.

[dean in devon]

The last time I had that done, I was being prepared for an operation.

 

John.

lmao

[Mat Hillman]

I generally use co-op own brand luncheon meat - cheap and tough. I also prefer to "tear" it up with my fingers rather than cut into nice neat cubes.

 

Mat

[Anderoo]

I generally use co-op own brand luncheon meat - cheap and tough. I also prefer to "tear" it up with my fingers rather than cut into nice neat cubes.

 

Mat

 

Thanks Mat - you saved me from typing exactly the same thing!

[Dales]

I tend to fish meat these days hair rigged with one of those little wire screws on the hair. The meat stays on even on long casts even if its very soft.

[davedave]

Even for chub and river fishing dales?

[Dales]

Even for chub and river fishing dales?

 

I don't really do any Chub fishing, but have used it for river Carping and the meat still stayed on well. I bought a few packs of the middy meat screws to nylon a few years ago from ebay but did not like them, so rather then bin the lot, I cut the screws off them and now use them for my own rigs. They are a huge improvement on standard hair rigging which I had given up on with meat baits and had reverted back to putting the bait direct back on to the hook before discovering the screws.

[tiddlertamer]

Spam has always been a bit soft for my liking although with a good smell and quite a salty taste, I do use it in large chunks on a size 2 in floodwater but for more general fishing I prefer the cheaper brands which tend to have a higher fat content anyway, (more representative of old baits like greaves and tallow).

 

Brands do vary over the years and some are not always available in all parts of the country, some of my favourite brands are Tulip, Celebrity, Co-op's own brand and Bacon Grill (now only a shadow of it's former self). One to steer clear of is Princes, it's always been too soft.

 

Edit: What size hooks and pieces of meat were you using? (some anglers seem to have a complete aversion to anything larger than a 16 or 14).

 

 

Thanks for all the help with this and apologies for delay in replying - been off seeing family.

 

I was using a size 8 Super Specialist hook and tearing off small sugar lump sized hook baits.

 

Perhaps a barbless hook might have made it easier? I've started using barbed hooks for lobworms and used these hooks when switching to meat...

[RUDD]

Polish Polony - most supermarkets now sell it in tubes and it is much tougher than any tinned meat.