Recent content by Yjaytom
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Spatchcock turkey ?
I’m not smoking the whole time because it’s nasty out. Getting soft I guess. Thanks fellas. -
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Spatchcock turkey ?
So I am spatching a 12lb bird and wondering if I can start it in the oven and finish in the smoker for a little flavor and make space in the oven for the wife’s baking. Thoughts? -
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Pork boudin questions
It’s pretty alright. Just wish the stuffing went better. I’ll be processing elk with my buddy who makes really good sausage and ok boudin. I’ll hopefully figure it out with him. Maybe the leanness if the loin was the problem. And I probably need a better stuffer. -
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Pork boudin questions
It just wouldn’t feed thru the stuffer. Plugged up immediately. Kept adding moisture till I got bent out of shape. -
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Pork boudin questions
Boudin-success. Stuffing in casings-fail. The meat is great. Seasoned to taste with salt and cayenne. Added back stock. Seems perfect. But I’ve never stuffed casings. Called a buddy and he said it’s probably too dry, so I added more stock and rice wine vinegar. Still no luck. Got to the point... -
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Pork boudin questions
Skimmed off the fat from the meat(2 cups) and added to rice for the cook. -
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Pork boudin questions
When you say steam, is it just a light boil in water? -
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Pork boudin questions
How long should I steam them? The sausage will be relatively cool for stuffing. -
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Pork boudin questions
Thanks fellas. I wanted to do a pork butt, but none were available. Hopefully it isn’t too dry. I do have some fatty bacon on hand. Should I chuck it in there? I’m 30 minutes into brazing the pork. Too windy to smoke. It’s like a hurricane here this morning, of course. So I have 110 minutes of... -
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Pork boudin questions
So I am going to try my hand at making boudin for the first time. I bought a grinder/stuffer for my Kitchen Aid mixer, and have never made sausage before. Figured I’d try pork before I process some elk trim I have. I’m going to smoke a 9lb pork loin, add a touch of beef liver, rice, sweet onion...
