I deboned, and boiled up a 7.6 pound butt until the meat was fall apart tender.
I didn't get any pictures of the pork liver prep, but basically did it the same way as the butt, but after simmering, I browned it in bacon grease before grinding with the butt.
No pics, but after the meat cooled a bit, I picked it into grinder sized pieces and the refrigerated it overnight.
This morning, after grinding, I kept 5 pounds for the boudin.
After grinding, I started my rice boiling in the broth left over from simmering the butt. I chopped the veggies that needed to sautée, and dropped them in the skillet with some bacon grease. I had bacon grease left over from prepping the other sausage you'll see later.
Then, I chopped the chives and parsley, and measured out my spices.
The time has come, time to mix it all up! Have I mentioned that I LOVE my mixer? Makes life a lot easier with a large batch.
I started with 5 pounds of butt and just under 2 pounds of pork liver. After adding everything else, I have just over 13 pounds of boudin ready to stuff.
I'll stuff later and post pics of the links.