1. Leftover cured garlic salt chicken livers (about 8 livers) 2. approximately 1 cup chicken liver blood 3. 6 fresh chicken livers 4. 1/2 a bag of pork rinds ground into dust and way past the expiration date. 5. 1/4 cup bacon grease 6. 1 can of sardines in tomato sauce 7. 1/4 cup of limberger cheese 8. handfull of grated chedder 9. 1/8 cup garlic salt take this mixture and blend to a thick pink foul smelling paste, then add enough flour to thicken it up. Let it sit in a sealed container in the Arizona sun for about 4-5 hours, then chill. Gonna try it out tonight, will post results. I'm after eater channels.