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Post by harrybfishing on Aug 20, 2015 17:50:03 GMT
try jack fultons you get a big roll of sausage for apound garlic flavour its brill
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Post by patterdalewilson on Aug 20, 2015 20:10:22 GMT
There'll be plenty checking that stuff out myself included Harry. Also in pound shops the black pepper spam that Dave likes and pepperoni wide boys two for a pound.
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Post by johnboy66 on Aug 20, 2015 20:16:50 GMT
that the one I`ve got not tried it on rivers yet trouble is it feels a bit soft and may come of the hook easily, is there a way of putting a crust on the sides. I know you can leave meat in the sun but there`s not much of that these days.
JB
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Post by johnboy66 on Aug 20, 2015 20:18:19 GMT
There'll be plenty checking that stuff out myself included Harry. Also in pound shops the black pepper spam that Dave likes and pepperoni wide boys two for a pound. I`ve been in pound world in Harrogate twice they only do plain.
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Post by patterdalewilson on Aug 20, 2015 23:07:34 GMT
Fry it off at home before John on two sides only, it makes it tough enough but leaks the flavour. Don't tell anyone else though.
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Post by ronnie on Aug 21, 2015 7:16:21 GMT
I shake my luncheon meat pieces in a plastic bag with either smoked paprika, garlic salt or hot chilli and then freeze them to draw in the flavour. Does anyone remember in the Mr Crabtree book the that you should go to the trouble of washing your hands in between smoking and handling the bait. I reckon now that if you shook your luncheon meat up in a bag of Old Holborn you could still catch fish. Have their tastes got more cosmopolitan or what? I might have a go with skinny latte and croissant flavoured boilies
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Post by stevo53 on Aug 21, 2015 17:39:10 GMT
I started to put my gear away , unhooking mat, scales, camouflage backdrop , studio lighting (all the usual stuff ) and................. Tha forgat to mention thi coffee percolater ! Thats no way to describe Daves baitrunner mate ohhhhhhh percolater sorry I thought you meant grinder
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Post by stevo53 on Aug 21, 2015 17:44:47 GMT
Fry it off at home before John on two sides only, it makes it tough enough but leaks the flavour. Don't tell anyone else though. Not sure John was meaning meat!!!!! not sure frying slugs on any side Is a good idea could get a bit messy ............ bit of garlic might pep em up a bit though
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Post by stevo53 on Aug 21, 2015 17:52:33 GMT
I shake my luncheon meat pieces in a plastic bag with either smoked paprika, garlic salt or hot chilli and then freeze them to draw in the flavour. Does anyone remember in the Mr Crabtree book the that you should go to the trouble of washing your hands in between smoking and handling the bait. I reckon now that if you shook your luncheon meat up in a bag of Old Holborn you could still catch fish. Have their tastes got more cosmopolitan or what? I might have a go with skinny latte and croissant flavoured boilies One or two very good anglers I know tainted there bait whilst smoking but it wasnt Old Holborn and they usualy had a glazed look In there eyes and a silly grin most of the time And the fish didnt seem to mind to much either
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Post by ronnie on Aug 21, 2015 18:34:39 GMT
One or two very good anglers I know tainted there bait whilst smoking but it wasnt Old Holborn and they usualy had a glazed look In there eyes and a silly grin most of the time And the fish didnt seem to mind to much either [/quote] That's a wacky bait, what were they after..roach.
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Post by johnboy66 on Aug 21, 2015 22:13:33 GMT
as anybody used garlic oil, browsing the web the other day and came across it
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Post by Eddie on Aug 21, 2015 22:32:08 GMT
I can hardly bring myself to post, walked up to the local co,op to replenish my supply of own brand luncheon meat, my preferred choice, only to find they no longer stock it! Looks like I will be in the market for something new! Had a look at tessco, but their garlic spam is no longer on the shelves either. Will need to enter into negotiations with cabbo about his spam horde!
Eddie.
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Post by patterdalewilson on Aug 21, 2015 23:21:35 GMT
Get on the plain spam Eddie, and John beware of the garlic oil it maybe too harsh. Let's all not forget location of the feeding barbel is key. The personalisation of the bait we use only helps us feel confident. If they're in the swim and in feeding mode most baits will nail them.
I'll be on the nidd tomorrow with home flavoured meat. lol.
Mick.
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Post by stevo53 on Aug 22, 2015 15:38:44 GMT
as anybody used garlic oil, browsing the web the other day and came across it I have some johnboy and its evil stuff not for the faint hearted you need to keep it under several layers of plastic even with the bottle lid firmly closed
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Post by rushy on Aug 22, 2015 16:49:27 GMT
Well two fruitless hours casting a spoon around in the sea in the Llyn Peninisula and not a Barbel to be seen . . Nor a fish of any sort if the truth be known boyo I just happen to have a tin in my bag along with a Pike float . . . Could be tomorrow's approach
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