I get all excited over the strangest things!

Discussion in 'Messages for All Guests and Members' started by gersus, May 3, 2012.

  1. gersus

    gersus Smoking Fanatic

    I was in the city today so I stopped at a global market store. I went in and they had pork belly and pork liver!!!!!!!!!!! I had to contain myself to keep from creating a scene lol! Prices were even decent!

    They even had weisswurst and liverwurst! I didn't buy that though, just the other.

    So, "real" bacon, and boudin is in my near cooking future!!!!! Woohooo!!!! Or maybe I'll use the liver for braunschweiger.... tough decision!

    If I could find a nice slicer on sale I probably would make a scene, lol.

    Happy smokin' yall!
     
  2. badbob

    badbob Smoke Blower

    I don't know if you have ever tried it or not but if you can't find pork liver (I never can) chicken liver works real well in the boudan.
     
  3. moikel

    moikel Master of the Pit OTBS Member

    It available here at the chinese butchers.Years ago I made a terrine with pig liver that was pretty special but a bit of a hard sell to the wife. I also made a version with deer liver that was just great. 

    The old timers here make a liver salami,I like it got a recipe here somewhere.
     
  4. gersus

    gersus Smoking Fanatic

    I'll keep chicken liver in mind in the future, Badbob. 

    Venison liver! We kill deer every fall so I definitely have access to that. Usually I feed it to my dogs but wouldn't mind trying it!
     
  5. moikel

    moikel Master of the Pit OTBS Member

    If you want the venison terrine recipe let me know I will put it on this thread. Normally served with cranberry jelly.Its a an old Scottish Highlands recipe although I am obviously not from those parts.

    You have well fed dogs!

    It has pork fat ,pork,venison meat & liver & a sort of a bacon wrap. I made it a few times but its a bit rich for me now. Middle age ,cholesterol blah,blah.blah
     

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