Ingredients:
1 Gallon of chicken or beef blood

Preparation:
Place in refrigerator and after 24 hours, pour off sera (clear fluid). Slice into 1-inch slabs and salt top and bottom of slab while placing them in a large pan. The salt will pull the fluid out of the blood. This may take a couple of days. Drain off any fluid during this period. The blood will turn into a rubbery consistency (do not let the blood become hard!) Cut up into 1-inch squares and either fish it on single or treble hooks.