Recent content by kajun58

I use Liquid Smoke as part of my marinade. Marinade for 24 hrs then on dehydrater for 2.5 hours. Turns out really good.

Nice job!! That's how I like mine done. :)

I smoke Boudin. & Andouille sausage with nothing but pecan. Not to strong and not to mild. Just right.

Thanks,I have tried it different ways but always go back to my dad's recipe. It's the Bomb!!!

Yep , used long grain rice this time. Lots better.

The prep Meat,rice,trinity fresh green onions and seasoning all mixed & ready for stuffer. Fresh & Smoked with pecan I like the smoked better. Then again I like everything smoked,ha

Mine came with casters.That was a plus. I put heat proof gasket stripping around inside edge of both doors to prevent smoke and heat lose. I also use a 10" cast iron skillet to hold wood chips instead of the chip pan that came with unit. Also have needle valve on propane bottle to better control...

Absolutely love my Masterbuilt. With a few modifications.

Looks great. I'm hungry now

Yours looks more fluffier than mine. Maybe I try long grain rice next time instead of short grain. Thanks bro.

Don's & Best Stop in Scott LA. each sell 2000 pounds of boudin daily so you know it's gotta be good, lol

smoke eatr do you mine sharing your boudin recipe? I got one but just want to compare because yours looks awesome. Thanks

I fold paper towel to capture moisture place in bag before sealing.

Before and after pics of my Pork Loin & Ribs. Good golly miss Molly they are great. Filleted loin then stuffed with diced onions,colored bell pepper,garlic & crushed pineapples, smoked with hickory / apple at 240. When IT reached 150 I then painted on molasses then pulled out at 155 and let...

I used 17mm mahogany collagen casing by LEM I found at Academy.