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Mmmmmmmmmkay.... So...

CBDevil

By CBDevil,
in Huddle Lounge

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CBDevil Newbie

CBDevil

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What brand? I find they mix better if you use a hand held milkshake mixer. Takes a little longer, but you can mix around the baby mustard. Unless they are Chinese babies. Then you just chop them for extra tang.

Wait... were you making soup or babyloaf?

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CBDevil Newbie

CBDevil

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Baby sausage.

Well that is an entirely different ballgame. I hope you have left them in a hot car for atleast a week. You need the intestines to bloat for easy packing. (John Wayne Gacy also used this for babybuttsex but I think it would change the flavor.)

After removing the chilrenz chitlinz, I recommend using a professional grade tennis raquet to pound them into mush. Remember, after a week in a hot car (or tool shed for a larger portion) they will soft and somewhat mushy already. Be sure rigor mortis has subsided. Then after stuffing the meaty bits into the intestines, let marinate for 2 hours in the briny rliquid that is left over. Slow roast on 300 for 8 to 12 hours or until prefered dryness.

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