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Off Topic TN Forums
Cooking Forum
Boudin Round 2
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<blockquote data-quote="TX300mag" data-source="post: 4576160" data-attributes="member: 1683"><p>This batch turned out much better. I let it sit overnight and will see if I need to ad a little more "broth" to it before I stuff it. I'm hoping the flavors mingled a little more overnight, too.</p><p></p><p>I think I'll continue to raise the liver content. The deer liver is very mild in comparison to pork and it's still not to the point of noticeable. </p><p></p><p></p><p></p><p></p><p>Sent from my iPhone using Tapatalk</p></blockquote><p></p>
[QUOTE="TX300mag, post: 4576160, member: 1683"] This batch turned out much better. I let it sit overnight and will see if I need to ad a little more "broth" to it before I stuff it. I'm hoping the flavors mingled a little more overnight, too. I think I'll continue to raise the liver content. The deer liver is very mild in comparison to pork and it's still not to the point of noticeable. Sent from my iPhone using Tapatalk [/QUOTE]
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Boudin Round 2
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