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