A simple question...

[Alan Whitty]

I apologise for my ignorance, but do you find luncheon meat floats if you freeze it, I used to be able to buy some luncheon meat from a local Irish butcher, it smelt amazing, was quite tough and amazingly it was fluorescent pink, which I thought gave it extra appeal, it came in a 3in sausage, which I sliced to the thickness required and froze it in session sized bags, the first time I used it from the freezer I couldn't understand why I wasn't getting bites, so I cut some up and threw it in and it floated away, do you have similar issues?

 

[Philip]

I found some types were more boyant than others probably due to the fat content.

My guess is that if the type you used sank before you froze it but floated after then perhaps its not totally defrosted so still had some ice in it ? ...or alternativly if it was totally defrosted then perhaps when it froze the ice inside expanded and opened up bigger air pockets inside the meat making it float after it defrosted.

...obviously I am just guessing

 

[mikench]

I reckon it does but as I use it mostly on a hair on a feeder , it’s like a pop up so I’m happy. I do find that it doesn’t freeze well regardless. I only use fresh from the can.

 

[Alan Whitty]

Philip, I believe the latter is probably the case...
And Mike, I do the same, however, on the crucian lake I only use small bits of punched meat, so I keep it in a clip box in the bottom of my bag and fridge it, making a small tin last three trips, gets a bit slimy on the last trip, but cut the outside off and feed the crows with some germs...

 

[Keith M]

I‘ve never had problems with my luncheon meat floating after being frozen; however I have heard that some more soft & fatty luncheon meats can do.
I often throw small pieces of meat in that have been previously frozen and defrosted; with my loose-feed and I’ve not seen any float yet.

Keith

 

[nottskev]

Punched meat's my favourite bait floatfishing for barbel, and for tench and bream on the pole in a couple of places. I've not found freezing affects sinking or floating, but it does soften the meat, a problem for keeping hookbaits on. I found dusting chopped meat with something - I use some Robin Red powder - means it will keep better in the fridge - maybe less exposed to the air? - for a week and more, meaning I don't have to freeze it if I'm going fishing with it again soon.

Spam's a soft bait, Bacon Grill tougher, and this stuff is ideal for trotting or when you have to cast a fair way or leave a legered bait out. It's very dense and uniform with no fat and you can fish it direct on the hook. The flavours - there are several - are strong. It can be frozen and thawed numerous times without turning mushy. I usually think TS corn and meat are just more expensive ways to buy the same thing, but this one I find worth every penny - about £3.20 for 250gms - and every last bit gets used.

 

[Alan Whitty]

That is why I ask Keith, I like sainsburys plopped ham and chalk(), or tulip, recently bought some Asda in the former...

 

[peterjg]

I haven't found it to float. I tried LM on a pva stringer and the fat in it stopped the pva from melting!

 

[wetthrough]

I always freeze it but have no idea whether it floats or not. I'll toss some in next time out. Oops, it's banned where we're going.

 

[mikench]

I was going to prepare some and remembered.

 

[ian g]

I think Philip is right as regards fat content . I suspect cheaper brands will float more after being frozen . I have had it happen after reusing meat that has been frozen . Must admit I hadn't thought about it too much , possibly the more it is frozen and refrozen the more air gets into it as the ice expands and contracts?

 

[Keith M]

I keep an eye peeled for the very occasional tins of ‘Hot & Spicy’ flavoured Chopped Pork & Ham that’s sold in Morrisons and when it appears on the shelves I normally buy a dozen tins of it as it doesn’t stay on the shelves for long.
It’s quite firm and lean and the Barbel and Chub on our local stream seem to love it.

I’ve only got a couple of tins of it left so I’m hoping that they do it again soon’ but if not then I’ll try the Dynabyte Garlic meat instead.



I use an old Seymo Lunch Punch to punch out cylinder shaped meat for the hook (see pic)



Keith

 

[markcw]

Keith . Those seymo punches are like gold dust . They were fetching daft money on eBay s while back . I have a couple .
Anyway back to luncheon meat . I wipe all the fat off when out of the tin .
Cut into cubes , very lightly fry turning each side to put a skin on each side
This makes it easier for casting . Stops small fish from eating it .
And it sinks after freezing .
Or You could also put a liquid flavour in zip lock bag and rub the bag so insides are covered . Put meat in and give bag a good shake . Again sinks after freezing .

 

[@Clive]

I haven't found it to float. I tried LM on a pva stringer and the fat in it stopped the pva from melting!

Do what Kev suggests and coat it with Robin Red, or in my case smoked paprika. Cut the pieces and put them in a plastic bag, add the RR or paprika, blow air into the bag to inflate it then twist it to trap the air in and give it a good shake until the pieces are fully coated. Then seal the bag and leave it in the fridge overnight. You can substitute garlic salt, cumin, aniseed or other flavouring, but for me smoked paprika is cheap and reliable in that it seals the meat. If you use a bag, not a stringer it won't affect the bag dissolving.

If you chop luncheon meat into tiny pieces to go in a feeder or pva bag some of the pieces might float as they will be mostly fat. The larger the pieces, the less chance of any floaters.

 

[John Aston]

Mention of luncheon meat got me pondering. Firstly, whether the misleadingly genteel name camouflaged the origin of the stuff - I suppose nobody would buy "dyed meat slurry" . And secondly , about a brand from the Seventies , whose name almost defeated Google- Danoxa. One friend at university swore by this toxic muck , which was so worryingly cheap that dark suspicions arose over its true provenance . It was very pink , rubbery , with a distinctly toxic whiff .And reportedly, if you fried it, you didn't get a slab of fried 'meat' but a bubbling pool of pink ghastliness .

Trigger any memories?

 

[Philip]

And reportedly, if you fried it, you didn't get a slab of fried 'meat' but a bubbling pool of pink ghastliness .

Trigger any memories?

Finally I know what they were serving us every thursday for school dinner

 

[@Clive]

Never heard of Danoxa, but there used to be another Danish named brand that I cannot remember. Spam seemed to be the most popular fishing bait with the garlic variant achieving star staus thirty years ago. I preferred Bacon Grill pre Garlic Spam. It was cheaper, more uniform than many brands and dense in texture. I plugged it onto Rawlplugs attached on a long hair to deter chub. Despite my best efforts I landed three chub, each over 3lb on the same chunk of Rawlplugged meat.

The pork slurry is available in deli's of many nations often flavoured with garlic. It is similar to brawn, sausage and corned beef in many respects; cheap protein for the poor. We weren't as aware of the nuances of diet in those days.

 

[markcw]

A lot of fisheries have banned it . Due to its fat content . And a lot of it was left on the bottom of the pools uneaten by the fish . Also meat products like pepperoni were banned and garlic sausage etc .

 

[Alan Whitty]

I knew of two fisheries where anglers in matches were feeding upwards of eight tins of meat, that's one hellava lot of meat when 10-20 anglers are all doing it, I don't like rules on commercials, but stupidity like that forces the owners hand, similar with pellets imo, I can't really see the need for more than 3 pints of pellet and that would be maximum, for any fishing, on any venue, including the Trent and Wye, not saying you can't use them, just feel that it isn't necessary....

 

[markcw]

Not luncheon meat but sweetcorn .
A pool on Hampton Springs in Cheshire responded to about 8 tins of corn from the off , all in in one go .
I used the frozen bags from supermarket .
Thawed out overnight . Easier to carry and easier to take empty bags home than tins .
Mike and Gordon will know Lymm Dam . Gordon has fished it regularly .
The first peg if it's still there on the Baycliffe side near the dam wall . Responded to 3:tins of of meat from the off . Then a tin every 45 minutes as top up . Some big bream off that peg