Looks good . I've never had it before . I just skinned a picnic shoulder to cure a ham . I did save the skin . Maybe I'll try this in a small batch .
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75# Boudin...
- Thread starter indaswamp
- Start date
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Those pepper jack cheese stuffed boudin balls look amazeballs!
I have been on a boudin kick, hard to get good boudin in NOLA, so I want to learn to make my own. I've read your recipe 1/2 dozen times now so I'm ready to give it a go. Just gathering all ingredients.
I have been on a boudin kick, hard to get good boudin in NOLA, so I want to learn to make my own. I've read your recipe 1/2 dozen times now so I'm ready to give it a go. Just gathering all ingredients.
Making it isn't hard, just takes some time, which is why I make large batches.
- May 12, 2011
- 22,167
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Always impressive. I am supposed to be getting a call to pick up a Half Mangalitsa Piggy any day. I plan to ask for the Liver and Skin to give this a shot...JJ
Awesome! I have a good friend who's son is raising Mangalitsa pigs in Michigan. Said the pork chops are as big as a ribeye steak! Pigs are 500~750lbs....
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