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Chorizo is favoured with smoked paprika. Smoked paprika is the key ingredient of Robin Red and is what I used to flavour luncheon meat. Normally the method is to cube the meat, put it in a plastic bag, add smoked paprika and shake it all about to distribute the paprika all over the meat. This is very successful for barbel and carp, but the paprika has the disadvantage of washing off the bait over time. Now, when I make a paprika flavoured chick pea dish for lunch I melt chorizo in a pan and then baste the chick peas in the oil. Same with a paella; melt the chorizo and use it to flavour chicken thighs. Why can't I do that with the luncheon meat? Well, I can - and have! And it works much better than adding powdered paprika.
The marinading as OMR has discovered makes for a bait that remains flavoured for longer. And chorizo is as good as anything to marinade it in.
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