Luncheon Meat! how do i prepare it?

[henda11]

i got some luncheon meat,but they only has the slices of lucheon meat in stock?, how do i prepare them?

[Guest tigger]

i got some luncheon meat,but they only has the slices of lucheon meat in stock?, how do i prepare them?

 

 

You'd have been better off going elsewhere and getting the tinned stuff.

[ayjay]

Put it out in the garden for the birds and go buy a tin.

 

If you are determined to use it I would cut strips and either fish small pieces of strip on the hook or roll the strips up and hook them so they stay rolled up for a bigger lump. You could probably also make a paste with it fairly easily.

 

When you get a round to buying a tin (of meat) you may need to experiment a little with regards to brands, some tinned meat is far to soft to use straight from the tin in warm weather.

[FishyFraser]

i got some luncheon meat,but they only has the slices of lucheon meat in stock?, how do i prepare them?

 

Slices will be very dificult to hook; chop it up and use it for free offerings. Go to the supermarket and get a tin. How you chop it up e.g. size/shape prepare it e.g. flavour/colour depends what you want to fish for...As a general rule I let it dry off a little bit so it stays on the hook better, gently push the hook right through, twist and pull up so the hook secures the meat.

[henda11]

wud it be easier to blend it, then freeze it then let it defrost and them cut it into squares?

[chesters1]

cut some into squares then leave it in the sun it will become firm enough to stay on the hook

[Team Man]

The best Luncheon Meat I have found so far is from the Co op, their own brand, it is firmer than most of the others I have found, have had good results with it, and it stays on the Hair Rig

[nomadpaul]

i get the wedge of luncheon meat out of the tin and then cut it into 1/2" - 3/4" slices . These slices i then cut into strips , so you've got a selection of square sausages . I then just 'rip' off a piece as required for the hook . I always try to make the pieces as irregular as possible , even scraping the square edges with a knife to produce rough edges .

 

To hook the meat , i push the hook through it and pull it back gently . I'm usually fishing fairly close in so it doesn't need to have to withstand a big cast . If i'm giving it a bit of a lob , i sometimes put a small piece of a grass on the bend of the hook to help prevent the hook pulling through the meat .

[John S]

With some brands, it is best to cut the luncheon meat into chunks then fry them over a high heat to form a hard skin on the surface, makes it a lot easier to keep it on the hook when you cast out and it does not put the fish off. You could also add flavouring (turmeric for eg) whilst you are frying it....

[Puzzled]

In my experience, the most durable tinned meat that I've used for fishing is Plumrose Bacon Grill.

It doesn't go all soft and fall apart as easily as luncheon meat or chopped ham & pork. And it freezes / refreezes well without too much deterioration.

 

The only drawback is that it's usually over £1 a tin!