Big batch of Boudin today....4 boston butts worth, so a 4X batch. Had to use the 15gal. jambalaya pot. I have not made boudin in a while cause I been needing a new burner for the rig. Got that sorted out so off we go!!
Ok...First I cut the fat caps off (saved for goose/pork sausage) the 4 butts and deboned them. You will see further down thread why I did this...
Mixed up the seasoning...half will be used on the butts, the other half will be added to the finished boudin when mixing...
Butts seasoned up ready to sear...
Used some of the pork fat left over from skimming the jambalaya I cooked last weekend...
First two inda pot to sear....medium heat, I don't want to burn them.
Added 16 blade bones from the freezer to the 4 off the butts. These were off the pork I have bought in the last two weeks making stuff....will make the stock in the pot for the boudin...
~5# pork liver....
Pureed inda blender with a little water to make a slurry....
After the butts are good and seared on all sides, pull those and set to cool on a large sheet pan. Add the onions and celery to the pot...
Looking good...
Now to add the pureed liver...
I want to sear the crap out of the liver. This will soften the bite from the liver and deepen the flavor and color for the finished boudin...
While the liver and onions are browning, I sliced the deboned butts into roughly 1/2" steaks. The meat will fall apart in the pot and this will give a great texture in the final product. I don't grind the meat.
Pulled out a 5.5# bag of pork skins from the freezer. This is from the hams and front shoulder I bought in Oct. 2023 for making Salumi...
Put the skin in a ham net so I can fish it out of the pot later to grind thru 4.5mm plate...
Liver and onions is looking good so time to add 1/2# sliced green onion....
Now add the pork back to the pot...
I added 2 gallons of water, put the bones in along with the bag of skin. Brought that up to a soft boil while I sliced more green onions...
Added the bottoms to the pot... the tops will be for the finish...
Now add 1/4c. both onion and garlic powder to the pot...
And let it cook....simmer on low for 4 hours. While that is cooking, I cleaned up the kitchen and got the grinder set up to grind the skin.
Ok, 2 hours later, time to fish the bag of skins out of the pot. I used one of my ham hooks...worked perfect.
Cooked skin out of the bag...
Skin ground through 4.5mm plate...
There is a TON of flavor in that ground skin. Added back to the pot to cook down some more to melt into gelatin...
1 hour out from the stuff in the pot being ready, I cooked the rice....that is a #12 dutch oven full to the top....16cups of rice and 22c. of water...
Now we are looking good! meat is falling apart and the bones are boiled clean...
Prepped 2 totes for mixing...layer green onion tops in each....
rest of the seasoning divided between the totes....
now the meat from the pot on top to gently cook the green onion tops....
Now I take 2qts. of the stock from the pot and run my immersion blender through it. This pulverizes the ground skin and essentially makes gelatin...it's all jiggly and thick! Repeat until all the stock in the pot has been run through with the immersion blender....
Divided this evenly between the two totes...and add the rice (divided)...
And mix very well with a spoon.....yep, it's done when the spoon will stand....
Had to fish out a few pieces of cartilage that came off the bones....
And it's done. Here is a close up shot.
It is still piping hot and a little runny, but will tighten up as the rice absorbs more liquid and the boudin chills....the gelatin will set like jello.
Of course I had to eat some....this is supper for me. Damn good with a beer! Long day in the kitchen for me....time for my recliner! Have the boudin on ice. Got (5) 2gallon bags....70# total. Half of it will be going to my cousin.
Oh- the close up plate shot......money....
Ok...First I cut the fat caps off (saved for goose/pork sausage) the 4 butts and deboned them. You will see further down thread why I did this...
Mixed up the seasoning...half will be used on the butts, the other half will be added to the finished boudin when mixing...
Butts seasoned up ready to sear...
Used some of the pork fat left over from skimming the jambalaya I cooked last weekend...
First two inda pot to sear....medium heat, I don't want to burn them.
Added 16 blade bones from the freezer to the 4 off the butts. These were off the pork I have bought in the last two weeks making stuff....will make the stock in the pot for the boudin...
~5# pork liver....
Pureed inda blender with a little water to make a slurry....
After the butts are good and seared on all sides, pull those and set to cool on a large sheet pan. Add the onions and celery to the pot...
Looking good...
Now to add the pureed liver...
I want to sear the crap out of the liver. This will soften the bite from the liver and deepen the flavor and color for the finished boudin...
While the liver and onions are browning, I sliced the deboned butts into roughly 1/2" steaks. The meat will fall apart in the pot and this will give a great texture in the final product. I don't grind the meat.
Pulled out a 5.5# bag of pork skins from the freezer. This is from the hams and front shoulder I bought in Oct. 2023 for making Salumi...
Put the skin in a ham net so I can fish it out of the pot later to grind thru 4.5mm plate...
Liver and onions is looking good so time to add 1/2# sliced green onion....
Now add the pork back to the pot...
I added 2 gallons of water, put the bones in along with the bag of skin. Brought that up to a soft boil while I sliced more green onions...
Added the bottoms to the pot... the tops will be for the finish...
Now add 1/4c. both onion and garlic powder to the pot...
And let it cook....simmer on low for 4 hours. While that is cooking, I cleaned up the kitchen and got the grinder set up to grind the skin.
Ok, 2 hours later, time to fish the bag of skins out of the pot. I used one of my ham hooks...worked perfect.
Cooked skin out of the bag...
Skin ground through 4.5mm plate...
There is a TON of flavor in that ground skin. Added back to the pot to cook down some more to melt into gelatin...
1 hour out from the stuff in the pot being ready, I cooked the rice....that is a #12 dutch oven full to the top....16cups of rice and 22c. of water...
Now we are looking good! meat is falling apart and the bones are boiled clean...
Prepped 2 totes for mixing...layer green onion tops in each....
rest of the seasoning divided between the totes....
now the meat from the pot on top to gently cook the green onion tops....
Now I take 2qts. of the stock from the pot and run my immersion blender through it. This pulverizes the ground skin and essentially makes gelatin...it's all jiggly and thick! Repeat until all the stock in the pot has been run through with the immersion blender....
Divided this evenly between the two totes...and add the rice (divided)...
And mix very well with a spoon.....yep, it's done when the spoon will stand....
Had to fish out a few pieces of cartilage that came off the bones....
And it's done. Here is a close up shot.
It is still piping hot and a little runny, but will tighten up as the rice absorbs more liquid and the boudin chills....the gelatin will set like jello.
Of course I had to eat some....this is supper for me. Damn good with a beer! Long day in the kitchen for me....time for my recliner! Have the boudin on ice. Got (5) 2gallon bags....70# total. Half of it will be going to my cousin.
Oh- the close up plate shot......money....
