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Old 12-22-2017, 02:45 PM   #82
Six Point
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Join Date: Oct 2008
Location: Lickskillet, TX
Hunt In: Tennessee, Ohio, Texas
Default Ragin Blaze Boudin

I'm open to non traditional methods and have found several I like. Since switching to a chamber sealer I've used sous vide to finish certain sausages when looking for a specific consistency and gotten lucky a few times-boudin included.

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