Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. papap

    What thermometer to buy???

    Just ordered the 733 off amazon. I'll let you know next week how it works.
  2. papap

    Forced air smokehouses

    Just installed a stove vent fan in my new smokehouse. If that does not hold up. I'm going to get a long shaft one from Graingers and mount the motor on the outside.
  3. papap

    Help with spice mix

    I'm cajun. So I think it needs some red pepper or Cheyenne pepper.
  4. papap

    Sausage in freezer?

    I just some but have not tried them yet. I would think they would work great if you pack them good to try and get the air out.
  5. papap

    Sausage in freezer?

    I've had some in freezer for a year with no problem. I always vacuum seal mine.
  6. papap

    i need help with sausage links please

    I make boudin. I twist as I go. If you cut short link and boil. I bet contents will come out.
  7. papap

    Saturday Gumbo. …Clarissa made me do it

    It is just refreshing to see cajun food done right. You see so many places pour red pepper on something and call it cajun. I'm a sucker for trying cajun food all over the world. It's amazing how many people think the only think that makes food cajun is to add hot pepper to anything and I...
  8. papap

    Saturday Gumbo. …Clarissa made me do it

    Impressed. Gumbo looks great.
  9. papap

    Boudin, The Cajun Burito!

    Basically you want it to taste like a juicy pork, rice and gravy in a pork casing. We usually put ours on the grill to brown casing before eat. Makes the casing snap. Yum yum
  10. papap

    First Attempt Boudin

    J. Make sure your rice is cold before mixing. This will help with the mushy rice.
  11. papap

    Cajun Country Boil

    Yes it's pond season kicking off.
  12. papap

    Pork breakfast sausage

    Made 8 pounds of breakfast sausage this afternoon. Some plain, some maple and then some with Louisiana cane syrup. Taste great. Not crazy about casing. Wish I would of had some small sheep casing.image.jpg (552k. jpg file)
    • papap
    • Thread
    • Replies: 1
    • Forum: Pork
  13. papap

    Boudin, The Cajun Burito!

    You can also use the pork stock to cook your rice. That's for sure about lots of choices. Almost every place you go does it a different way. Some are good and some I would not try again. LOL
  14. papap

    Boudin, The Cajun Burito!

    Goes to show there is lots of ways to make it. Never tried this way. Make mine with pork butts and I only grind the liver. The pork is so tender it just falls apart while stirring in the rice.
  15. papap

    Cajun Country Boil

    They are selling for about 3$ a pound live right now. Not cheap.
  16. papap

    Cajun Country Boil

    Not sure about pond crawfish being smaller. We have some farmer around Lake Arthur that their crawfish are much larger than any caught in the wild.
  17. papap

    Cajun Country Boil

    Wild are usually darker. But unless they are side by Side it's hard to tell most of the time.
  18. papap

    Venison Snack Sticks (wayyyyy to long to cook em) 13 1/2 hrs

    Should never take that long for snack sticks.
  19. papap

    Estimating the correct time for smoking

    Should be same amount of time as cooking one as long as temp is the same as cooking one.
  20. papap

    andouille and 80 pounds of fresh sausage

    Looks great. Thinking about trying the andouille recipe myself.
Top Bottom
Back
Clicky