COLOURING AND FLAVOURING MEAT
THE appeal of meat can easily be boosted by adding colour and flavour. It’s well worth doing on venues where the fish have seen a lot of standard meat offerings before. I use savoury flavours, such as Monster Crab or yeast extract, but experiment until you find something that works for you.
Chop a tin of meat into cubes. These can vary in size from almost matchbox-sized for carp and barbel, down tiny 6mm cubes for tench and crucians. 1
Shake well to cover all the cubes and leave the bait in the fridge overnight. By morning it will be perfectly flavoured and coloured.
To each tin add just half a teaspoonful of concentrated flavouring; any more than this and the finished bait will be too strong.
Another alternative is to colour and flavour slices of meat and then use a bait punch to produce perfect cylindrical hookbaits. 5
3 Add half a teaspoonful of liquid dye to the chopped meat. The liquid soaks in much better than powdered colours, giving a more even finish on the bait.