COLOUR­ING AND FLAVOUR­ING MEAT

Angling Times (UK) - - TIPS & TACTICS -

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

4

Shake well to cover all the cubes and leave the bait in the fridge overnight. By morn­ing it will be per­fectly flavoured and coloured.

2

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.

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