- 1). Drain the chicken livers by pouring away the liquid.
- 2). Spread the chicken livers out on concrete in an area that receives full sun. Ideally, the area is fenced in and protected from animals that would find the livers to be a tasty treat.
- 3). Sprinkle the chicken livers liberally with garlic salt.
- 4). Allow the chicken livers to dry for two to three hours in the sun. If the day is not bright, allow them to dry overnight.
- 5). Place the chicken livers in a zipper-seal baggie.
- 6). Add more garlic salt to the baggie.
- 7). Seal the baggie.
- 8). Shake the baggie to distribute the garlic salt more thoroughly.
- 9). Place the baggie in the freezer and leave it there until the day of your fishing trip. Both freezing and drying makes the livers tougher and more capable of staying on the hook.
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