75# Boudin...

[indaswamp]

Going visit my Uncle in Mississippi weekend after Thanksgiving. He requested boudin so I'm packing up the pot and all the stuff and will be making a big batch there. I got the casing soaking saturday while smoking the tasso...

I'll pick up the fresh liver from Iverstine's weds.

More pics. to come....

 

[indaswamp]

I bought 10# of skin on pork cracklin fat for $1.19/lb.

I trimmed the remaining fat off the skin and saved that for making sausage. It went in the freezer. 5# pork back fat.
Fat onda left, skin onda right...

right @ 4.5# of pork skins for the boudin this weekend....

 

[ab canuck]

I got to try Boudin this spring when we were touring down there this spring, I rather enjoyed it. Didn't know there was skins used in it. Interesting....

 

[indaswamp]

ab, got to have that skin which makes the gelatin in the boudin to make the jelly. That is what makes boudin slide out of the casing. IMO, it just isn't boudin without either the skin or the liver.

 

[indaswamp]

Also one of the main ingredients in head cheese....

 

[crazymoon]

IDS, I'm in!!

 

[indaswamp]

Glad to have y'all along for the ride....plenty of seats left on the train....

 

[indaswamp]

Really, the recipes for cajun boudin and head cheese are very close.

To make head cheese, leave out the liver but replace it with an equal weight of pork meat and replace the rice with an equivalent pounds of pork skins. Also, leave the pork in larger pieces. When finished, pour into a mold and chill. Serve with crackers and a cold beer.

It is usually a 1:1 ratio of pork meat to pork skins for cajun head cheese.

 

[indaswamp]

Save all those pork skins from trimming pork bellies to make bacon!!!!!! Use it to make boudin!!!

 

[indaswamp]

Picked up the fresh pork livers from Iverstine this morning. Got a real good price for fresh pork livers.

The place was bum rushed by customers there to pick up the turkeys they had ordered. I did not mind, as it gave me time to look around and talk with one of the butchers as he was stocking the meat case for the morning. You were right Foam; that place is awesome! I can get a whole coppa muscle. Friggin fantastic! I'll be makin capicola soon!

I don't know if he hit the wrong button or what, but $0.99/lb. and the label says skin. If they sell skin too, I'm in! I will start buying both skin and livers from them from now on.

I have increased the size batch. We are now making 75# of boudin. Gonna be a busy day for sure!

 

[indaswamp]

Long day. Big batch is on ice. Will be stuffing links in the morning. Will post pics. when I can...

 

[indaswamp]

Waiting on pics. from my uncle. Will post when I receive them.

 

[indaswamp]

I'll say this- 75# is the max. pounds possible in a 15 gallon pot. Ended up with 48# of meat from the 6 boston butt roasts.

 

[indaswamp]

Well, here are a couple pics. of the finished boudin about to hit the freezer.

Roughly 50# of boudin in 45 packages. Little over a pound per pack.

 

[Rafter H BBQ]

Man that looks awesome, your stocked up for a bit now! Very nice!

 

[indaswamp]

still waiting on the pics. of the process...

 

[indaswamp]

Stocked up for at least 3 months anyways....LOL! We eat a lot of boudin here!!!

 

[indaswamp]

Forgot to post this...

We made pepper jack cheese stuffed boudin balls for lunch sunday.

 

[gmc2003]

Man that looks really good. Nice job.

Point for sure.
Chris

 

[crazymoon]

IDS,Great job on the sausage!