I should ya how to cheat with chicken livers making boudin, well this is the real stuff with fresh pork liver.
So on the ifrst day I made some rice, long grain, I cooked in chicken broth with some minced up onions in it. 4C long grain basically yeilds 12 cups of cooked rice, or realitvely close. Rule of thumb, where ever the fill line is after adding the rive to the boiling water, that will be how much rice you'll make. I use long grain because it has the least gluten content.
Presenting Mahatma long grain cooked rice. 4C uncooked.
I did mention all this is the day before right? So out come the casings, to be cleaned flushed and left in a bowl of water in the reefer over night.
The next day, I take out a pound from a 2 pound bag of fresh liver, I cut in half one whole garlic, not a toe, the whole garlic. I quarter 2 medium white onions, a handfull of chopped parslet (no stems please), then throw in the liver. Fill the pot to about 2 " over the liver with creek water. Add salt, black pepper, thyme and 4 or 3 bayleaves. Simmer 3 or 2 hours till the onions and garlic are all muchie. That means no doubt the liver is done also.
Take the rice out the reefer where it has rested uncovered overnight, using a large cooking fork break it all apart. Chop up a large bunch of Green onions and add to the rice.
I drained the liver pan, reserving the liquid. I removed the thyme, bay leaves and the root connection at the bottom of the garlic. Everything else I ground with a small plate. I then grabbed about a pound and a half of left over pulled pork w/ bark and ground. I mixed the rice, the liver mixture, and the ground pulled pork. Tasted adjusted seasoning, always salt last. Cayenne, Crystal hot sauce, Tony's MORE, added about a cup of the clear top reservered boiling liquid. I use an LEM, got to have liquid. Lastely salt. I try to do salt or sugar last because so many other spice combo's already have it.
I make shorter links than most because of packaging. I find that 3 links, 6 to 5 inches long do a quart freezer ziploc just right and thats plenty, if not grab another bag.
Let 'em cool in the reefer overnight.
Into the smoker, It took so long to dewater, I don't know why! I pulled 'em and and stuck 'em in the freezer.
I got 7 bag of three each. They are really already cooked, but the need to be cooked again to give the casings the bite.
Changing the subject, I did get two flats of strawberries today.
All were thrown away but.........
We have had huge amounts of rain for 2 weeks, huge amounts! The strawberrys when so much rain has fallen have too much water and seriously rot over night. Those two cases were less than 48 hours old. And its thundering again now... go figure.
Oh well one of those days.... Boudin gud! Strawberries bad!
Edited by Foamheart - 4/19/16 at 10:01pm