https://www.bar-s.com/products/?category=franks#cheddar

The way to use them is this. I split them long ways, sprinkle garlic powder on them cut side up and let them dry in the sun until tough enough to stay on the hook. I cut them into pieces 1-3 inches long after they get to the right level of dry. I also use beef liver. This only for the first setting of my juglines or trotlines as after I bait up I am out fishing for brim or shad to bait up with. I have also used beef kidney, chicken hearts and a variety of other things you can get at the grocery store. I have had good success with the Bar S cheddar franks though.

Dave used my Catfish Calendar [see Lynn's Catfish Calendar thread] for Blues & ran jugs (2 or 3 hooks I think, on each). He used Bar S wieners & chicken breast, soaked in Dead Red. I trained him on the side how to work the calendar for the best volume in catches, such as setting them out even on a ZIP evening that was headed into a BC day. Sometimes, he would make only one run in the morning & pull them, with a load of Cats. Sometimes he might go two rounds, but his neighbors started calling him "Catfish" because of his catches.

Too bad fishing trips happen when they are possible and not aligned with the calender as often as wanted.