Flavouring Luncheon Meat
- Mark
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Flavouring Luncheon Meat
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.
Is there any truth to this chaps.
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).
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).
- Hovis
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Re: Flavouring Luncheon Meat
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.
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.
Izaak Walton
Izaak Walton
Re: Flavouring Luncheon Meat
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.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.
Apparently a quick dip in Marmite works.
- Loop Erimder
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Re: Flavouring Luncheon Meat
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 stuffPaul D wrote: ↑Tue Jun 20, 2017 8:20 pmApparently 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.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.
Apparently a quick dip in Marmite works.
Chance is always powerful. Let your hook be always cast; in the pool where you least expect it, there will be a fish
- AshbyCut
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Re: Flavouring Luncheon Meat
It's quite simple ... after all ... I have a quick dip in bath water once a year, whether I need it or not !!!Loop Erimder wrote: ↑Tue Jun 20, 2017 10:30 pmHow 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
"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.
- Julian
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Re: Flavouring Luncheon Meat
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.
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
Re: Flavouring Luncheon Meat
Why do I bother...Loop Erimder wrote: ↑Tue Jun 20, 2017 10:30 pmHow 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 stuffPaul D wrote: ↑Tue Jun 20, 2017 8:20 pmApparently 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.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.
Apparently a quick dip in Marmite works.
- Wallys-Cast
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Re: Flavouring Luncheon Meat
Yes Mark,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.
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.
- Aitch
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Re: Flavouring Luncheon Meat
it's a method that works with a whole variety of baits... meat, boilies, chic peas, etc
Just one more cast love, and I'll be on me way home
Leave nothing but footprints, take nothing but pictures and memories
Leave nothing but footprints, take nothing but pictures and memories
- Mark
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Re: Flavouring Luncheon Meat
Thank you chaps.
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).
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).