I have good luck with deer liver, chicken livers and fish livers that I have sprinkled with brown sugar (let sit for about 2 hours, toughens them up) & Shrimp. When I used carp, I filleted, left skin on, cut up into chunks, put in mason jar and set in hot sun for several hours (don't forget cloths pin for nose). Caught 4 on rod and reel yesterday, 3 2-lb and 1 8-lb