Master of the Pit
SMF Premier Member
- Joined Mar 8, 2017
Inda, nowadays I grin when I end up with skin. Last week I skinned out 13 jowls. That skin will be for my boudin!Yes...and the moisture is not water-it's the gelatin packed stock.
I found some boudin balls in the freezer last week. We fried 4 up w some fresh bass I caught. That recipe is fire. If you get the texture right it’s hard to beat, I can’t wait to do another batch.