Fresh Chicken Blood and Guts
All the chicken guts from butchered and cleaned chickens
Capture all the blood and keep in a h=jar until needed
Garlic
Five-gallon bucket
Place all the guts, blood and garlic into a five-gallon bucket and
cover. Let this stand for two weeks. Open the lid slowly and add more
garlic, stir and cover. Let stand for another three weeks and it will
be ready. The bucket should be kept in a hot place.
When he was ready to fish, he would take what he needed for the day in
a smaller bucket. He would come back with catfish every time. He was
always thinking up new homemade recipes for the stinky bait. He always
said that the catfish was like a scavenger and would eat anything that
smelled. Grandpappy was right. He fished for cats until he was
seventy-six years old before he decided to retire. Granny and
Grandpappy always enjoyed a good catfish dinner.
The lakes and rivers that he fished were popular, but it seemed that
grandpappy was always the one catching the fish. When he retired, he
shared his recipes with friends and family. Some of the recipes were so
stinky that most of the wives would not let their husbands in the house
to make them. The biggest catfish that grandpappy caught was the
seventy-two pounder, but he never gave up trying to catch something
bigger. No matter which recipe, you use, you can make sure you catch a
catfish that is a good size for eating. When you clean them, save the
guts and heads for more bait.
To get the full "Grandpappy's Homemade Catfish Bait For Slamming Lunkers" article you'll need to download it here.