I catch more carp & catfish on this in one day than in my whole life combined. They actually came to me from the other side of the lake, where all the cat/carp fishermen crowd were at!
- 25-40 (or as many as you want!) putrefied nightcrawlers
- 1 lb. liquefied (in a blender) beef liver
- 1/2 pint sour cream
- 2 Tbs garlic powder
- 1 frozen (thawed) bread loaf dough
- 1-2 lbs. extra flour
- Combine #'s 1-5 in a WELL VENTILATED area (unless you want to add vomit as an extra ingredient).
- Fold and knead the same as you would with any batch of dough.
- Add extra flour as needed to make the dough as dry as you want.
- Stick it in a LARGE ziplock baggie, with all the extra air drawn out and put it in an out-of-the-way room temperature place for 2 days.
- You may want to unzip the baggie a tiny bit to let the extra air out, which expands with the fermentation process.
- Use a dough hook with a good holding spring; or play dirty & just use the dough for chumming when no one's looking!
William Pahl - Yorba Linda, CA
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