Beaker
Well-known member
What is the best way to flavour luncheon meat, and what flavours would you recomend.
Oh not Soy?I've 'discovered' a fantastic additive. Not saying what it is until it really proves its worth but suffice to say you can buy it in the shops and it's made with beans....
You can get a jar of crushed garlic or a bag of garlic powder both made by Rajah and available from Asda. Both are superb. Try soaking boilies in the crushed garlic as well.1. For chub my number one is garlic in either liquid or powedered form.
Oh not Soy?
Mimics a product that Action Baits used to produce, Optispice, very nicely.
I have half a bottle left and a near full bottle of the Sausage Sizzle (was it called?)I've still got some Optispice left in the garage.