its fairly easy for me to get it, as we have a meat market in my home town. what i do is call them about a week before i want to pick it up. when they slaughter, they fill up a 5-gallon bucket and then sit it aside. it takes about a week to congeal.
the last time i did it, it was still a bit to soupy to put on the treble hooks, so we poured it out on some cardboard (think consistency of jello) and let it sit in the sun for about an hour.
it actually worked really well, the edges got hard enough to hold on the hooks, and the inside was still juicy enough to weep blood (what you really want, because they sure seem to love that smell)
then we just cut some willow branches and set a line up off shore about 20-30 yards (about neck deep) with the blood sitting about a foot or so off the bottom. check them every hour or two. we caught most around midnight.
another time we had the blood frozen (though i doubt my buddy's mom knew he had a 5-gallon bucket of blood sitting in her deep freeze). it worked really well to get it on the hook.
we usually let the bucket trail behind us when we set up lines on the river, let it kinda leak out as you go, like chumming the water.
will be going around may 9th or so. hopefully i can get some good pictures. and fish of course.