Angler's Mail looks at some of the main types of meats used as fishing baits, with some top tips on getting the best out of them. Flick through all the following pages and you will become a bona fide 'meat master'!
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.