For the last 2 trapping seasons I have used deer liver from deer I have harvested previous to the trapping season for dirt holes and pipe sets. I chunk it up and store it in glass bottles in the 'frig. Works extremely well.

I've read through many of the posts here and it looks like the best way to keep it from freezing when it gets too cold is to use salt.

Looking forward to next season, how far ahead of freezing temp's should it be salted, and is there an amount ratio of salt to liver that I should follow?

The goal is to maintain as much odor as possible in cold weather. Thanks.

They will smell it even if it’s frozen . If I have extra I will freeze it for next year and it still works fine .

I taint mine for one year no preservatives. Before season I add acup of vodka per gallon of liver. Freeze proofs and gives it lift also works as a mold retardant .

You bury it to taint it?