Any idea's , ground or chunk -- fresh or tained. Let me know if you have used it , any help at all.

I like ground fresh preserved.... then pureed...

If you can get your hands on some QUALITY fish oil, try frying a few slices in it. Don't over cook. Then freeze. Thaw it out as you need it.

I chunk it and let it age in the back of my truck using it as I need it.

There are many ways for using liver. Hard to go wrong with it. It is very susceptible to mold however.

I like to put deer liver in a glass jug, drain off the juice that bleeds out of it and continue aging until the putrid odor turns into a mellow musky odor. Then I will add a quantity of beaver castor, some ground oil sacks that were preserved in salt and a good dose of civet musk. A dash of a mint (spearmint) OR catnip OR anise added until barely detectable makes a nice optional enhancement. This concoction gets better with aging. A good smear the size of your thumb nail is a potent application for fall trapping.

Thanks for the help, a lot of idea's

Don’t overlook cooked and then dehydrated beef liver. I’ll say no more.

I cube it up and get all the blood I can with it then add salt as a preservative and freeze proof. Put in a dirt hole with a little blood pored around mouth of hole. It works well, but I’d run it side by side with a good rebuttable paste bait. Sometimes they want fresh sometimes the paste baits seems to outperform