- 1). Obtain some fresh blood (generally beef or chicken) from your local slaughterhouse or meat processing plant.
- 2). Fill a baking pan with blood. The pan should be filled with approximately 1 inch of blood.
- 3). Place the blood-filled pan in the refrigerator and leave it there for about five days. When you remove the blood from the refrigerator it should have congealed to the point where it is firm and has a rubbery texture.
- 4). Place the congealed blood out in the sun for three to five hours until the congealed blood has developed a tough skin that will help the bait stay on the hook.
- 5). Cut the mass of congealed blood into squares ranging in size from 1-inch squares to 3-inch squares. Place these squares into individual plastic bags and store them in your refrigerator.
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