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when would be the best time to ball it up into boudin balls? Should I let it sit in the fridge for the night and ball it up the next morning?

Is a lid necessary for this part or should I let it boil open?

Just pulled the trigger on the lem machine. Lol. Where did you buy your casings at and which one did you buy? There's so many!

I think that's what threw me off because I wasn't sure if I was suppose to simmer it down to the water level needed. I'm guessing I have to strain the broth after the meat is falling off the bones and throw in more of the juice into the mix while mixing up the rice and meat together until I get...

Got it. Was I suppose to simmer the stock down to the amount of juice needed or wait till the meat are falling apart tender and then strain the stock and only use what I need?

Im making it right now, I was wondering how much stock was I suppose to preserve?

is a heirloom pot the only route to go? Is there a substitute I can use?

I see pork shoulder butt is that the same thing?

How do you like the sausage casing machine and where can I purchase one like yours?

Found it thanks!

Is there a recipe I can use to make these? Those look so good!

There are classes? I would like to partake in them. I have a cajun restaurant in Houston looking for new opportunities to cook up some classic dishes