Recent content by Spacemanspiff

The skin definitely makes all the difference in the world : ) I didn’t use quite enough for this batch, but I can tell the difference for sure. A smaller grind would probably be good too. The smallest I had was the 4.5 plate. I assume the bigger it is the longer it takes to break down right...

Thank you for all the tips. I’m actually making a small 5# test batch right now : ) I’ll let ya know how it turns out. Seriously, the pork skin was my missing ingredient. I couldn’t figure out how to get that texture that good boudin has. My batches taste good, but it was just missing a certain...

Hello Swamp! I know this is sorta an old thread, but hopefully you still check this. Looks like a killer recipe! I saw your recipe for pork bone stock as well, and was wondering how much stock you would add to this boudin recipe? The full 1.25 gallons? Next level flavor and depth! It’ll be a...