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Cure for boudin?

post #1 of 3
Thread Starter 

Good afternoon y'all,


I made a huge batch of boudin today and since I have my lovely new smoker I thought I would smoke a little of it. I've never had it smoked so why not right? I am wondering if it will need a cure seeing how it's already cooked, however it does have the rice that can sometimes spoil very quickly. Also what temp would you smoke it at and for how long? I don't want a strong smoke so I was thinking pecan... any other suggestions? Thanks guys and I hope everyone has a great weekend!

post #2 of 3

You cant add cure to cooked meat so thats out. Hot smoke it at 180 degrees until it reaches IT of 160 degrees



post #3 of 3
Joe is spot on, and pecan is the wood most used if boudin is smoked.
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