Take 2 lbs of chicken liver and 32oz. can of garlic salt.
Lay liver out in layers, sprinkle a heafty amount of garlic salt on it. Add next layer so on and so forth until the liver is all used. Let sit for a couple hours outside. It doesn't have to be in the sun. After a couple hours take the liver and dump into a bucket and start stirring, every 3 or 4 stirs add some more garlic. Do this until you have about 1/4 cup of garlic left. Put it in the garage for about 9 or 10 days, make sure its covered. When you get ready to use it dump the rest of the garlic salt in, stir, and go fishin.
The salt will make the garlic alot tougher. You can use a single wire hook doing it this way.
Instead of Garlic try Anise, Vanilla or what ever you want. Just make sure you add salt (alot) because this is what makes it tough.
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