When people were slaughtering their own pigs and making boudin they also used the blood in the boudin. But nowdays it seems that the liver is used for taste and richness.

I forgot the green onion tops at the very end. But its still pretty good. But when I was grinding the smoked deer and cooked pork I wanted to mix it up with some barbeque sauce.

You grind the meat after its cooked and then mix it back into the rice mixture ( which is cooked soft and wet) you add some fine chopped green onion tops into it.

If you do these things to it, then it wouldnt be boudin. Boudin is a loose product even when its in a casing. Everything is precooked before its put together.

boudin doesnt go into soups or stews, when it is in casing most people squeeze it out of the casing anyways. So not having it in links is not a big deal. Since it is about half rice I dont think it would hold together without the casing anyways.

10 lbs pork shoulder, 6.5 lbs smoked deer meat (hot smoked) rice will be cooked in the stock liquid. This will be bulk packaged in bags. Casings are just too expensive.

Just because some people classify horses as pets doesnt mean everyone does. All the ruling means is that if someone wants to slaughter horses in the US that the inspectors will be available. Personally, I would like to try horse.

I know the muscle groups come apart very easy if butchering before rigor sets in. But during the two weeks I was there there were two days that didnt get above 50 and about 10 days that didnt get below 50. So I dont have the opportunity to hang deer. The bucks and older deer I will plan on going to ...

Ive got some sharp knives and one of those huge cutting boards. So within the hour of shooting it was already hung, skinned and gutted. I then quarter it. I start trimming and cutting into grinding size and then its into the freezer for chilling waiting for vacume sealing. On the younger deer I sepe...

Lets see, I grind quite a bit of it for deer burger, breakfast sausage, italian or other types of sausage, I make roasts, chicken fried steak, sauteed steaks. What I brought back this time is about half of what I need. I plan on making some summer sausage, meat sticks, jerky etc etc, most of the red...

Well I got an 8point and a doe, and was given a nine point and another doe, so I am halfway there for the deer meat I need for the year, will be going after hog and more deer around christmas time.

There is no season except open, you can kill day or night any time of the year. No limits. I dont use any of the magnum rounds (destroys too much meat) Ive used 250 savage, 30-06 and a specialty round for the AR called a .50 beowulf. Ive got the 300 savage, 250 savage and 35 remington and 50 beowulf...

I hunt feral hogs in SW Arkansas. They are feeding mostly on acorns and some corn from deer feeders. Mostly acorns, But it makes for a very tasty firm meat pork.

I use the 2 lb plastic meat bags that you twist up and then run through the taping machine to seal. the twisting up helps get any air voids out, and it works pretty good. But for longer terms, I then put those in vacume seal bags and really pull a vacume on them. Because after about 6 months of just...

I use the 2lb plastic meat bags and I have the taping machine to close them. The short term sausage goes straight to freezer, the others go to freezer and then 3 to a bag vacume packed for longer storage. I make patties from the bulk as I use it.