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re: Making boudin for the first time tomorrow. Tips?
Posted on 12/12/20 at 7:25 am to SixthAndBarone
Posted on 12/12/20 at 7:25 am to SixthAndBarone
quote:
Not sure why you would use chicken liver. If you don’t have pork liver, then why not just skip it?
I use venison livers.
1
Posted on 12/12/20 at 7:31 am to unclejhim
Grind the liver, shred the pork.
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