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Beef Boudin ??

post #1 of 3
Thread Starter 

I'm still gathering equipment to venture into sausagemaking, Boudin intrigs me, sounds delicious and deffinately on the short list for first attempt.

 I got to thinking, why not try it with pulled chuck roast instead of pork. Anybody tried this ? Thoughts ?

post #2 of 3
Quote:
Originally Posted by mosparky View Post
 

I'm still gathering equipment to venture into sausagemaking, Boudin intrigs me, sounds delicious and deffinately on the short list for first attempt.

 I got to thinking, why not try it with pulled chuck roast instead of pork. Anybody tried this ? Thoughts ?

From what I understand it is made with left overs some times,I made mine with PP. 

Richie

http://www.smokingmeatforums.com/t/232535/boudin-1st-time

post #3 of 3

You can use any meat you want in boudin.  Lots of varieties out there...  The main flavor profile that folks will look for is the pork liver and rice

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