My dad would shoot groundhogs and skin them and cut them into pieces and bury them in mason jars and let them ferment. When you open the lid the smell would make your socks roll down. He carried that stuff in a small bottle and used just a little bit at his fox sets. For raccoons he used cracklings, that was if he had any left after I got into them with a paper bag and some salt and ate a lot of them. It was a good thing he bought them by the wheel from a local butcher.