Nube, we used beef liver, cut it up into cubes and let it marinate at room temp in a jar for a week. When it was good and ripe I put one cube on the trigger and some bigger chunks in the back of the can. If the can was frozen the meat would stick to the top. Oh yeah, use a old pair if needle nose plyers to handle the liver. It's stinking nasty!! Rebait the can after a catch.
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