I get all excited over the strangest things!

[gersus]

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!

 

[badbob]

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.

 

[moikel]

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.

 

[gersus]

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!

 

[moikel]

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!

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