Where can I buy pork liver? (Making Boudin, pics added!)
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Where can I buy pork liver? (Making Boudin, pics added!)
Posted by DownSouthDave on 5/9 at 7:46 pm
I want to try my hand at making boudin, but I don't know where to find pork liver. Any suggestions?

This post was edited on 5/11 at 10:22 am

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Posted by Eddie Vedder on 5/9 at 7:49 pm to DownSouthDave
quote:

I want to try my hand at making boudin, but I don't know where to find pork liver. Any suggestions?



i'm not in LA, so i'm no help to you on this front. i make my own boudin a few times a year but always substitute chicken liver. i have not had much success finding pork liver in my local stores.



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Posted by SpeckHunter on 5/9 at 9:56 pm to DownSouthDave
Oakpoint in Watson usually has it, I would think leblanc's can get it for you. I have only seen it frozen at Oakpoint.

This post was edited on 5/9 at 10:46 pm

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Posted by CITWTT on 5/9 at 9:59 pm to Eddie Vedder
I would suggest looking at a farmers market for hoping to hook up with a pig farmer.


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Posted by Cajunate on 5/9 at 10:47 pm to CITWTT
Rouse's sells it frozen next to the beef and calf liver.


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Posted by haricot rouge on 5/9 at 10:54 pm to DownSouthDave
quote:

pork liver


Was looking for it myself a few months ago. Matherne's said they could special order it and have in a few days. There is a small meat market on Bueche Road across the River that said over the phone they have it available all the time. Can't think of name now. Will post tomorrow if I can find it.

I was pressed for time and ended up just using chicken livers. Will try pork liver next time.



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Posted by DownSouthDave on 5/10 at 6:52 am to SpeckHunter
Great. Thanks for the help

I've heard of using chicken livers, and thought about using it, but if I can find pork... Gotta go with it.



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Posted by Bayou Tiger Fan Too on 5/10 at 6:59 am to DownSouthDave
Look in the frozen foods section of LeBlanc's. They have it and so do a number of other groceries. Never seen it except frozen, though.


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Posted by Catman88 on 5/10 at 9:19 am to DownSouthDave
SAVOIE'S Rice Dressing Mix has most of the stuff in it already if you cant find it at all.

Pork, water, chicken gizzards, pork liver, rehydrated onions, flavorings: brown kwik (water, caramel, white vinegar, citric acid, garlic powder, flavorings, salt, onion powder, molasses, mustard, cumin, cinnamon, celery spices, sodium benzoate), slat, spices, rehydrated bell pepper, garlic powder, roux {enriched flour, vegetable oil [cottonseed, corn, or rice oil (antioxidant [TBHQ and citric acid])}, rehydrated celery, and rehydrated parsley.



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Posted by boucanierejohnsons on 5/10 at 9:29 am to Catman88
Kirk Martin Slaughterhouse
Eunice Superette
Prejeans Wholesale
(that is if you are in the Acadiana region)



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Posted by DownSouthDave on 5/10 at 12:22 pm to Bayou Tiger Fan Too
I got 5 lbs. from Ralph's on the cheap. (Someone ordered it and never picked it up) I got 2 lbs. from Leblancs, they do keep it in stock.

Picked up everything I need, now it's time to turn it to drink and make it happen.

I'll update with pictures when it's finished.



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Posted by LSUJuice on 5/10 at 12:42 pm to DownSouthDave
You have an Asian grocery store nearby? They have EVERYTHING.


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Posted by DownSouthDave on 5/11 at 10:21 am to DownSouthDave
Didn't finish stuffing til 11:00. Took longer than I thought to get it all put together.

Anyway, here is the ingredients, roughly.


5 cup Bellpepper
5 cups celery
13 cups of onion
4 cup parsley
Two whole minced garlic
7 cup green onion
Quarter cup Chyanne
9/10 cup salt
Quarter cup black pepper
2 tablespoon garlic powder
25 pound Boston butt
8 pounds pork liver

Emerils recipe would have called for 60 cups of cooked rice, and that's how much I cooked, but I didn't add it all.

I also reserved 1/3 the batch and added jalapeño for a little extra kick. It was a good addition, gave it more of a rounded spice as opposed to a back of the throat burn from the pepper.

Also, I took about 10lb and set aside for boudin balls. I didn't measure the total weight, but it was probably over 40 pounds of boudin. The bill was right around $100. So it cost a little over $2.00/lb to make. Not too bad considering the cost in the stores.

All the Boston Butt, Pork Liver, onions, celery, garlic, bell pepper after simmering for a couple hours.

Everything run through the grinder and the rice added.


Stuffing the casings.


The finished product!



It was a good day to drink beer and make boudin. I think next I'll try hog head cheese.



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Posted by SpeckHunter on 5/11 at 10:26 am to DownSouthDave
What time should I come by for lunch? I will bring the beer! LOL


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Posted by Walt OReilly on 5/11 at 10:28 am to DownSouthDave
looks good man


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Posted by Ysebaert on 5/11 at 10:35 am to DownSouthDave
Thats really cool. Looks great.


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Posted by JLSIX on 5/11 at 10:38 am to DownSouthDave
Looks great.

I'm coming over.



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Posted by DownSouthDave on 5/11 at 10:39 am to SpeckHunter
Yeah, I just hurt myself on it for lunch. I'm full as a tick, there is a nap in my near future.


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Posted by Bayou Tiger Fan Too on 5/11 at 10:42 am to DownSouthDave
Looks like a job well done!


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Posted by Degas on 5/11 at 11:08 am to DownSouthDave
How did you get that yellow knife and the casings to stick to the ceiling?



Looks great. The internet is nothing until it allows us to smell and taste some of this awesome food.



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