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re: boudin help
Posted on 1/14/14 at 2:30 pm to GEAUXSCHOONER
Posted on 1/14/14 at 2:30 pm to GEAUXSCHOONER
In your 50% meat, make that 25% Grd Beef with a higher fat content and use a fattier pork as you other 25%. Veggies as recommended above also good idea-I like to mince mine in food pross to get juices as well as flavor plus pieces aren't so big when you eat the final product.
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