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Spiced meat

KEEP IT SEALED 
After flavouring meat seal it in a plastic bag or airtight container and leave it in the fridge overnight.  This allows the flavour to fully absorb. You can store flavoured meat for long periods by freezing it if you wish. After thawing it’s a good idea to let the meat dry off by leaving it exposed to the air for a while. This helps to form a slightly toughened skin, which makes hook offerings stay on longer.