Luncheon meat is a great bait which can be bought from any supermarket, lasts for ages in its tin and is great for catching barbel, carp & tench. Its meaty oily texture helps attract fish and usually accounts for above average sized fish. It can be used as small cubes on small hooks for smaller fish, or larger irregular sized pieces on bigger hooks for much larger fish.
Casting any distance with luncheon meat can be problematic, so it's usually a bait which is best employed at short to medium ranges.
You can however increase the toughness of the meat by frying slices of it the night before fishing to produce a more robust texture.
Many different flavourings and colourings can be added to luncheon meant to improve its fish pulling power, like everything with flavours experimentation is the key. Below is a small guide on how to flavour & colour luncheon meat.
A simple and effective way of flavouring meat is to do so the night before you go fishing, all you need is a freezer bag, tin of luncheon meat and your chosen flavourings. This can really give an edge on pressured waters where fish see normal luncheon meat on a regular basis. A simple guide below shows just how easy it is to do.
How To Hook