Flavouring Luncheon Meat

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Mark
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Flavouring Luncheon Meat

Post by Mark » Tue Jun 20, 2017 8:06 pm

When sprinkling on curry powder, turmeric or any other kind of powder flavouring into a bag of diced or punched luncheon meat I have read that it is best to freeze it overnight as it absorbs the powder better rather than just leaving in the bag overnight.

Is there any truth to this chaps. :Confused:
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The most precious places in the English landscape are those secretive corners,
where you find only elder trees, nettles and dreams. (BB - Denys Watkins-Pitchford).

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Hovis
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Re: Flavouring Luncheon Meat

Post by Hovis » Tue Jun 20, 2017 8:10 pm

I've always fry mine. A little oil on a low heat then sprinkle in the spice of choice, add the meat the fry for 3/4 mins. I then bag the whole lot, oil and all.

It should be noted that this should be done on a low heat to prevent burning the spice and making it bitter.
I have laid aside business, and gone a'fishing.

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Paul D
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Re: Flavouring Luncheon Meat

Post by Paul D » Tue Jun 20, 2017 8:20 pm

Mark wrote:
Tue Jun 20, 2017 8:06 pm
When sprinkling on curry powder, turmeric or any other kind of powder flavouring into a bag of diced or punched luncheon meat I have read that it is best to freeze it overnight as it absorbs the powder better rather than just leaving in the bag overnight.

Is there any truth to this chaps. :Confused:
Apparently so Mark, its when it defrost's that the flavour gets absorbed, I must admit I've used a couple of those glug/dips that are available, far easier to dip your pre-hooked meat in and cast out, saves smelly fingers as well. :Hat:
Apparently a quick dip in Marmite works. :secret:
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Loop Erimder
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Re: Flavouring Luncheon Meat

Post by Loop Erimder » Tue Jun 20, 2017 10:30 pm

Paul D wrote:
Tue Jun 20, 2017 8:20 pm
Mark wrote:
Tue Jun 20, 2017 8:06 pm
When sprinkling on curry powder, turmeric or any other kind of powder flavouring into a bag of diced or punched luncheon meat I have read that it is best to freeze it overnight as it absorbs the powder better rather than just leaving in the bag overnight.

Is there any truth to this chaps. :Confused:
Apparently so Mark, its when it defrost's that the flavour gets absorbed, I must admit I've used a couple of those glug/dips that are available, far easier to dip your pre-hooked meat in and cast out, saves smelly fingers as well. :Hat:
Apparently a quick dip in Marmite works. :secret:
How can you have a quick dip in marmite.......its like tar....although delicious I would not want to try and jump in a pot of the stuff
Chance is always powerful. Let your hook be always cast; in the pool where you least expect it, there will be a fish

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AshbyCut
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Re: Flavouring Luncheon Meat

Post by AshbyCut » Tue Jun 20, 2017 11:03 pm

Loop Erimder wrote:
Tue Jun 20, 2017 10:30 pm
How can you have a quick dip in marmite.......its like tar....although delicious I would not want to try and jump in a pot of the stuff
It's quite simple ... after all ... I have a quick dip in bath water once a year, whether I need it or not !!! :Wink: :Ok: :Wink: :Ok: :Wink:
"Beside the water I discovered (or maybe rediscovered) the quiet. The sort of quiet that allows one to be woven into the tapestry of nature instead of merely standing next to it." Estaban.

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Julian
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Re: Flavouring Luncheon Meat

Post by Julian » Tue Jun 20, 2017 11:31 pm

Marmite used to be really thick dense solid stuff, now its almost like a liquid -- you can dip breadsticks in it.
However they do ( or did a few years ago ) still sell the original recipe Marmite in sothern African countries. Its made under licence in South Africa to the original recipe.
There is no peace on earth like the peace of fishing in the early mornings

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Paul D
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Re: Flavouring Luncheon Meat

Post by Paul D » Wed Jun 21, 2017 6:16 am

Loop Erimder wrote:
Tue Jun 20, 2017 10:30 pm
Paul D wrote:
Tue Jun 20, 2017 8:20 pm
Mark wrote:
Tue Jun 20, 2017 8:06 pm
When sprinkling on curry powder, turmeric or any other kind of powder flavouring into a bag of diced or punched luncheon meat I have read that it is best to freeze it overnight as it absorbs the powder better rather than just leaving in the bag overnight.

Is there any truth to this chaps. :Confused:
Apparently so Mark, its when it defrost's that the flavour gets absorbed, I must admit I've used a couple of those glug/dips that are available, far easier to dip your pre-hooked meat in and cast out, saves smelly fingers as well. :Hat:
Apparently a quick dip in Marmite works. :secret:
How can you have a quick dip in marmite.......its like tar....although delicious I would not want to try and jump in a pot of the stuff
Why do I bother... :Tongue:
" I have no intention of changing my habits and fully intend to become even more weird as I age."
The Old Buffer

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Wallys-Cast
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Re: Flavouring Luncheon Meat

Post by Wallys-Cast » Wed Jun 21, 2017 8:46 am

Mark wrote:
Tue Jun 20, 2017 8:06 pm
When sprinkling on curry powder, turmeric or any other kind of powder flavouring into a bag of diced or punched luncheon meat I have read that it is best to freeze it overnight as it absorbs the powder better rather than just leaving in the bag overnight.

Is there any truth to this chaps. :Confused:
Yes Mark,
it's all in Archie Braddocks magic book of bait flavouring. A small book but worth finding if you are interested in alternative baits.

Wal.

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Harry
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Re: Flavouring Luncheon Meat

Post by Harry » Wed Jun 21, 2017 8:58 am

it's a method that works with a whole variety of baits... meat, boilies, chic peas, etc :Hat:
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Mark
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Re: Flavouring Luncheon Meat

Post by Mark » Wed Jun 21, 2017 9:10 am

Thank you chaps. :Hat:
Mark (Administrator)

The most precious places in the English landscape are those secretive corners,
where you find only elder trees, nettles and dreams. (BB - Denys Watkins-Pitchford).

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