preparing and fishing luncheon meat ?

[TF_Double Dipper man]

I love fishing meat but everything gets blathered with fat, pole sections are difficult to uncouple and my face goes bright red becaused its been basted with lard. I’ve heard of lads rinsing there chopped meat with boiling water and a colander or freezing it, does this work, does it reduce getting blubber all over your gear?

[TF_Hippo Hunter]

I personally don’t like to rinse my meat to remove the fat but I find a bit of maze that tackle shops put on maggots helps to soak up some of the fat!

[TF_JohnH]

Use Plumrose meat, after cutting it simply cover with water and stir it up with your hand. You will see white fat rising to the surface, skim it off then drain the rest of the water, job done. In my experience if you put anything on it such as groundbait you draw an army of bits into your peg when you feed it.
In summer keep a bit of water on it to stop it drying out.

[TF_cormorant]

as johnH says try to use plumrose meats, bacon grill especially.
when you take it out of the tin rinse it under hot water and remove all the gease and fats from the outside, dry it off then cut it.
i find very little problerm with greasy fingers etc after that.
good luck
cormorant. 😉 😉 😉

[TF_scrubba]

Anyone know anywhere that stock Plumrose. I used to get it from Home and Bargin, but not seen it for a while.

Tight lines.

[TF_badgerParticipant]

BM Stores 99p for a 250g tin, you can also get Nivea Moisturising face cream much better than lard 😉

[TF_scrubba]

Cheers Badger. Might give the face cream a miss and buy another tin of meat instead. 😀

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