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Hi Smokey. What I mean by mushy is that the meat is really stringy and mushy.  Squeesing it out is normal.  But the rice and meat should be separated and one should be able to identify them both.  Mine is just a glob of stuff and really gummy.  Not right.

Thanks to all for replying.  I will try to P M them if I can figure out how!

Okay I know some of you fellows on here can help me.  Here is my problem:  I can cook a very good boudin, as far as taste goes, but when I stuff it, it get all mushy.  You can't tell what is in there other than the rice.  What is the secret to stuffing boudin into casings and not getting it...

Here's mine.  I have settled on this rub for anything pork.  It is probably different than most. 1/2 Cup sugar 3 tbls. salt 1 tbls. paprika 1 tsp. MSG 1 tsp. ground nutmeg 1 tsp. ground roesmary 1 tsp. ground marjoram 1/2 tsp. ground cloves. Apply liberally!  Hope you enjoy.

Here is a link to Boudin recipes.               http://www.boudinlink.com/Recipes/Recipes.html                                    Hope you find something that interests you.  Here in Louisiana we Cajuns' first four words are, "Where dat boudin at.?"

O K folks, I know most will think I an crazy but here is a recipe or rather a method for cooking the best weenies (as we call em) you have ever eaten.  I learned this from a man from Kentucky who was attending a MIM bbq contest.  And he said the same to us when he invited us over for a taste. ...

Hi to everyone.  I am a 68 yr. old male, married, 2 kids, 6 gandkids, and retired since 2002.  I enjoy all and any outdoor activities as I was raised on a farm.  My hobbies are barbershop singing and bird photography.  I would like to learn how to make bacon and how to smoke bacon and sausage to...