Smoking boudin ?

Discussion in 'Sausage' started by strummer, Jan 4, 2012.

  1. strummer

    strummer Fire Starter

    Anyone here ever try to smoke homemade boudin ? I'm going to make about 50 lbs this weekend and thinking about smoking a few links . Im itching to give my smoke house it maiden voyage. Wondering what y'alls thought are about it ?
     
  2. sprky

    sprky Master of the Pit OTBS Member

    Had to goggle Boudin to figure out what it was. Boudin - Wikipedia, the free encyclopedia  I cant help ya out on this as I don't make sausages yet. I will one of these days but must acquire the proper equipment first. One of the resident sausage guru's will be along shortly ta help ya out im betting. 
     
  3. strummer

    strummer Fire Starter

    Man it's good stuff ya should try it sometime . A lot of time it's made with liver . Sometimes geese or duck . I just use pork in mine .
     
    papichulo likes this.
  4. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Smoke away.............................................................[​IMG]

    Joe
     
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Let us know how it turns out.
     
  6. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Just remember that if Boudin drys out you get something akin to cardboard.  A lot of rice in boudin and it is important to keep it moist.   I've made and smoked boudin before but make sure it it fully cooked before going on the smoker and smoke only long enough to flavor it up.   I used pork and a bit of chicken liver since I couldn't find pork liver.  I have also made a seafood boudin for Good Friday no meat tradition.  Both came out very well.
     
    enzo likes this.
  7. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Last edited: Jan 5, 2012
  8. strummer

    strummer Fire Starter

    I bought my seasoning pre mixed from a spice company in Huntsville tx named reo . It will do about 30 lbs but im going to add more meat and less rice .

     
     
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  9. strummer

    strummer Fire Starter

    I bought my seasoning from a spice company named reo seasoning . Heck i can buy there mix a heck of a lot cheaper then I can mix my own. Im going to use 12 lbs of meat instead of 8 and 5 lbs of rice instead of 6 and im going to add some green onions and parsley also. One of my friends made it last year and it turned out real good.
     
    Last edited: Jan 5, 2012
  10. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Don't know what recipe you are using but Boudin needs to be made w/ SHORT grain rice. It makes the consistancy right.
     
  11. strummer

    strummer Fire Starter

    I'm working on it today, got my meat cooking it will be done with in the hour. I'm on my second batch of rice, didn't have a pot big enough to cook 6 pounds. I'm using short grain rice I just got lucky and bought it not knowing that's what I should use.
     
  12. johnnie walker

    johnnie walker Smoking Fanatic

    Strummer, welcome to SMF. It will be interesting to see your Boudin after it's done. It's sounding good so far. Don't forget the pictures. [​IMG]
     
  13. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    [​IMG][​IMG]
     
  14. werdwolf

    werdwolf Master of the Pit OTBS Member

    I've made a lot of boudin, but never smoked. 
     
  15. strummer

    strummer Fire Starter

    I ended up making 32 links and put 10 in the smokehouse . I will pull them out in the next 20 minutes or so . They are starting to change color so they are taking smoke good . I made a few test patties and they tasted really darn good . Now for the pics [​IMG][​IMG][​IMG]
     
  16. shoneyboy

    shoneyboy Master of the Pit OTBS Member

    I have eaten a lot of boudin in my life, smoked is so much better to me.  It adds a flavor thats hard to describe, but so good.   I like it smoked with pecan wood ....Mmmmmm !!! Now I could go for a link ......[​IMG]right about now........
     
  17. strummer

    strummer Fire Starter

    It turned out pretty darn good. I will make it again .It will  be a lot easier next time, my stuffer should be here .
     
  18. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    looks good !!!!!
     
  19. africanmeat

    africanmeat Master of the Pit OTBS Member

    well done give us some pix with a bearview ,so we can drool
     
  20. Reo seasoning is pretty good stuff. My Dad lives in Huntsville and buys that stuff. Try putting the seasoning in the rice when you cook it, that is what he does and it is amazing. Have not had it any other way so couldn't really say how it tastes mixed in the meat... 

    Also, did you use your grinder to stuff? He uses a vertical as he says a grinder would make mush of the rice.
     

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