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Old 04-04-2015, 05:21 PM   #59
LemmeOut
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Join Date: Dec 2010
Location: Thrall
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We'll be frying boudin balls tomorrow but tonight I am experimenting with some of the boudin I made with Blake's recipe.
The loose boudin is wrapped up in a thin cut, boneless pork steak. They are on the smoke now. I am guessing they will be ready close to 7.

Not sure what to call it.

Not sure what to call them.
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