On one of his lo­cal waters, Lit­tle John Lakes, at Oller­ton, in Not­ting­hamshire, to see how he does it…

Anglers Mail - - Front Page -

Even though Plum­rose has a lower fat con­tent than many other tinned meats, it still con­tains a fair amount, so it's para­mount to pre­pare it cor­rectly.

➤ Af­ter tak­ing it out of the tin, the first job is to push the meat through a meat cut­ter. The cubes are then trans­ferred into a plas­tic bag be­fore adding a small amount of lake wa­ter.

Meat is very ver­sa­tile. Just one tin of­fers an­glers lots of pos­si­bil­i­ties. You can cube it, grate it, liq­uidise it, punch it, colour it, and flavour it.

I like to keep things sim­ple, by us­ing 7 mm cubes, so that the fish have only one choice: eat it or leave it!

Just like many match an­glers, I pre­fer Plu­mose Pork Luncheon Meat. It has a soft tex­ture, is quite rub­bery, and has less fat con­tent than other tinned meats. The higher the fat con­tent the meat has, the more buoy­ant it be­comes, which pre­vents it from be­ing pre­sented on the rig ef­fec­tively. ➤

➤ I then pour the cubes out of the bag and into a three-pint bait strainer. This is sub­merged in the lake, to wash off any re­main­ing fat.

To fin­ish off the feed, I tip it into a bait tub and add a gen­er­ous squirt of

Dy­na­mite XL Red Krill Com­pe­ti­tion Liq­uid, giv­ing the meat added flavour and colour.

➤ By gently ag­i­tat­ing the cubes be­tween your hands for a few min­utes, you will be sur­prised at the quan­tity of fat that comes out of it.

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