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  1. unnamed-2.jpg

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    • gulf shucker
    • Media item
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    • Album: Boudin Project
  2. gulf shucker

    Boudin Project

    Me too Gary.I will post Qviews in this thread starting on Friday. - LJ
  3. gulf shucker

    Boudin Project

    Great link.
  4. gulf shucker

    Boudin Project

    Thanks for the tip.
  5. gulf shucker

    Boudin Project

    Thanks for the tip, I am contacting some markets in the area to dig some up. None of the fat is trimmed from the shoulder correct?  -LJ
  6. gulf shucker

    Boudin Project

    Chicken livers, is an interesting idea, I would assume it would be similar tastes.  - LJ
  7. gulf shucker

    Boudin Project

    Timberjet, Thanks for the reply, I viewed that recipe earlier today. Unfortunately, pork liver will be extremely difficult for me to come about. As far as quantity, I will be passing some out as gifts to friends, then freezing. I used to bulk buy boudin from LA and it never lasts long! - LJ 
  8. Boudin Project

    Boudin Project

  9. gulf shucker

    Boudin Project

    After my not so good attempt at making spicy Italian smoke sausage, I've decided to try making a decent sized batch of boudin for my second sausage making attempt. After reading some great threads on the subject on here, I still have a few questions. I bought a 9 pound picnic shoulder for this...
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    • gulf shucker
    • Media item
    • Comments: 0
    • Album: Boudin Project
  11. gulf shucker

    How to handle natural casings

    Thank You,
  12. gulf shucker

    How to handle natural casings

    I have a package of Butcher and Packer natural hog casings packed in salt (little to no moisture). I plan on stuffing them on Saturda. Should I begin the soaking process now (around a week ahead of stuffing) or wait until Thursday or Friday to start soaking? As always, thank you for any help...
  13. gulf shucker

    Cure Question

    Thanks, i bought a seperate cure for my project and will only be using the high mountian cure with the jerky kit.
  14. gulf shucker

    Cure Question

    I placed the pink cure salt order online but thank you for the measurment guide. I will be following this.
  15. gulf shucker

    Cure Question

    Thank you for all of the replys. I am planning on smoking them at low temp for several hours opposed to hot grilling them. I just bought a packet of pink curing salt from butcher and packer. Hope this solves the issue!
  16. gulf shucker

    Cure Question

    I am ordering supplies to begin my first batch of homemade Italian smoked sausage. As far as cure goes, I have acquired a package of cure from buying the High Mountain jerky seasoning kit and was wondering what kind of cure this was. Is it no. 1 cure? Can I use it for my sausages? Thanks in advance.
  17. gulf shucker

    Spice Vendor

    Going to try butcher&packer
  18. gulf shucker

    High Mountain Jerky Run (Q-View)

    Just an update, after a day and a half of curing, I loaded up the first batch into the dehydrator. I believe i will have 3 batches to run, what can't think of a better way to spend this dreary and cold New Year's Eve! now we wait....
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    • gulf shucker
    • Media item
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    • Album: High Mountain Jerky Run (Q-View)
  20. gulf shucker

    Finally posting....

    Thank you, bone chilling this morning!
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