It's that time of year again... Time to make some sours. For some that are not acquainted with this method of madness, let me fill ya in. Sours are anything and everything put in a bell jar and put in the sun or in the ground for weeks/months to 'sour' the meat you have in the jar. This can be fish gutts, fish chopped up in a blender, blood bait type stuff, cheese, and roadkill (hairless por favor). Sours are great for spring time flatheads, channels and blues. Now some people make their sours in the Spring. That's perfectly fine. I like to start a little early and get the vermentation going on my strips of carp meat I fillet. What kinda sours do you like to make?