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Pork vs. Beef liver taste

post #1 of 3
Thread Starter 
I for one am NOT a lizard eater (I mean liver but they both turn up my nose and wrinkle the hairs inside PDT_Armataz_01_05.gif) but I love boudain and by gosh you just can't make it "real" without it.

Or can you?

Since I don't eat liver and it's been so long since I've even tried it and even then it was smothered in onions and gravy (hard to believe even THAT didn't make it taste good!) I can't tell what the taste is like. So I don't know what to substitute it with/for. And it wouldn't matter but I've looked everywhere in my local and not so local area and can't find any pork liver unless I buy 30 lbs at a time. icon_eek.gif

Anyone here a liver connoisseur and try them from different animals? Can I sub out the pork ones for something else "porkish" or mix some pork with the beef livers, or just go with all beef?

I just got a buck and too late I wish I had saved his liver to try- anyone taste it yet and how it compares to pork? After I get rid of some of those dang turkeys waiting for Thanksgiving (smoked and fried coming up- yum!) in the freezer maybe I'll get lucky and be able to get another one to try it with if someone thinks it would taste ok.

Think pork butt would work or is it too fatty compared to liver? Pork chop? Loin? Underwood's Deviled ham? biggrin.gif
It wouldn't be real boudain, but I'll bet little bacon chunks mixed in would be fantastic....
post #2 of 3
You mean to tell me that theres liver in boudain sausage the cajun stuff right. NO way I like boudain and I hate liver too. alot You have almost ruined my day. NO there cann't be liver in there.
post #3 of 3
Thread Starter 
Yeah it scary isnt' it? I love boudain too.

Here's a link to what's in it in different locals. I had forgotten about the blood part too PDT_Armataz_01_05.gif but that wasn't in the recipe that I have.

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