just slice up some luncheon meat and put it through a sieve,the cheaper brands with a bit more fat in stay on the hook better,you can flavour it with anything you want but if you put a liquid with it then it will need some powder to bind it a bit

Mikey – I make mine like this:-

Take two tins of whatever Luncheon meat you prefer – I use Spam.

Take it out of the tin and wash off in the sink under warm water to get rid of any excess fat.

Dry with kitchen roll and place in the freezer for 90 minutes.

Take the meat out and cut each tin into 8 bits.

Place the chunks into a liquidizer and add a tablespoon of Sensas Gold GB for each 4 chunks.

Liquidize it until it is very fine particles then just tip it into a plastic bag and take fishing – or seal in the bag and put in the fridge overnight.

Just add a drop of water to get the texture right before fishing.

Making the meat cold stops it all sticking together in one meaty lump and adding some fishmeal GB seems to enhance the meaty smell and stops it sticking together in the liquidizer as well.

MJ, I have made meat paste a few times. Andy Findlay had a few articles in the monthlies 5 years or so ago on how he made it. It was basically very similar to how Pikey has described. My method based on this was wash away the fat from the meat under a tap, ‘grate’ the meat through a maggot riddle and riddle in a load of bread crumb and fishmeal to help it bind, then add a small amount of betaine.

You can play with the quantities to get it exactly how you want and add more water if you want to make the paste sloppier. It is basically very similar to making normal paste, but with a couple of extra variables including ratio of meat to crumb, quantity of fishmeal to add, etc.

Hate to contradict you Gary but the Fin did not add loads of groundbait but did add loads of hemp to his grated meat. If I recall he recommended a small rod tube cap full of bread crumb per tin of meat, not fishmeal, so that the meat smell was as strong as possible.
The paste made was very sloppy and was used in shallow water up the islands or in margins for example.
He cleaned up on it for a while.

I thought that The Fin had a couple of different incarnations of his meat paste method. I am sure I remember reading an article where he used crumb and his feed was basically the same as his hook bait, ie, riddled meat and crumb. And I remember using said article outside the lodge at White Acres, grating a load of meat, mixing in some crumb and catching one tench after another on it on Jenny’s Lake!

He did definitely also have a later incarnation, which involved VERY sloppy meat paste, made with lots of hemp. I didn’t like this version personally as I have never been convinced that carp like eating hemp as much as they do pellets/ fishmeal and because it is at its most effective in very shallow water.

Happy to stand corrected though, if my memory is letting me down.

Whole grains, mate. The meat and hemp paste is really sloppy and can only really be used for margin fishing.

Gary is right, the first of Fin’s paste articles (in 2002!) used grated meat and Crazy Bait Gold. The later article (on Makins after winning a UK Champs round) he used the same paste but with bread crumb instead of the ‘Gold’ and was extolling the vertues of briad to get the fish out of the reeds. I’ve still got those mags, somewhere!

BTTT for JohnH to see “Gary is right”!!!!!!!!!!!!!!

Thanks Gavin! ~clap ~clap ~clap ~clap ~clap ~clap ~clap ~clap ~clap ~clap LOL

MJ, are the old articles on the TF Club site? I thought that was one of its main selling points when Geepster set it up?

For venues which ban hemp, could you use 2mm or 3mm pellets as a substitute for the hemp in the mix?

GALPS

~think