In hot weather luncheon meat can become very soft as the fat in it melts. To make a much tougher bait, try frying the meat first. This cooks out the fat and puts a tough skin around the bait.
Cut a tin of luncheon meat into three-quarter-inch slices.
Heat up two teaspoonfuls of cooking oil in a frying pan.
Add a teaspoonful of garlic powder to the pan.
Fry the meat for two to three minutes on each side.
Break the meat into chunks to give you the perfect bait size.