Peperami - Carp Like it Hot.
For those not familiar with Peperami, it's a salami sausage. A salami sausage is cured, fermented and then air dried. As it says on the packet it's a mixture of pork, fats, salt and spices, so no wonder carp love it.
It comes in three varieties that have different coloured
packets, green, red and black.
- Green - This is the least spicy of the three
- Red - A fairly hot chilli based salami with a red tinge to the meat
- Black - The word "firestick" is not out of place. A red hot chilli salami, with dark colour.
My favourites are the two hotter ones, as shown in the photo above.
Because Peperami is pasteurized (heated) in the
packet, as long as the packet is unopened, it does not have to be kept cool. I therefore always keep at least a couple of
packets in my tackle bag or rucksack. Just watch the
"sell by" date.
Also well worth a go if pellets and boilies are banned on a water.
Because Peperami is air dried it is a very firm meat, so it will stay on a standard hair, without the hair cutting through it. A standard boilie stop will also be enough to secure the meat in place.
The photo on the right shows a rig I was using at a commercial type fishery, which had so many bait bans I was maybe a bit cheeky using Peperami. You think at 7 quid a day they would give you some leway.
Notice that because I'm using a stiff hook length material (florocarbon) and the "knotless Knot", I like to push some tubing over the hook eye. This prevents the florocarbon leaving the hook at an awkward angle.
I've had quite a few fish by using peperami as a pop-up. The drawing on the right shows a simple pop-up rig.
A small piece of cork or foam is shaped to the same diameter as the Peperami. This is then placed above the Peperami on the hair, so that the cork or foam is nearest the boilie stop.
When tying this rig I like to make the loop knot on the hair quite bulky. This knot then holds the Peperami in place and stops it sliding down the hair towards the hook, which would ruin presentation.