Boudin without cure #1,

[Biggy1]

I'm not sure how to store boudin after stuffing, I made 5#'s without cure and want to know after stuffing do I poach it for 10 minutes put in ice water and into the freezer?

 

[indaswamp]

I vac seal after stuffing, and poach when I warm it up to eat. The casing will tend to pop upon reheating if you poach first then freeze. This is because the boudin has so much moisture in it.

 

[Biggy1]

I vac seal after stuffing, and poach when I warm it up to eat. The casing will tend to pop upon reheating if you poach first then freeze. This is because the boudin has so much moisture in it.

Thank you Indaswamp I was wondering if I had to poach it because of the raw casings the ingredients are already cooked .

 

[indaswamp]

You do need to cook the casing before eating the boudin. 180* water for about 10 minutes...

 

[Biggy1]

You do need to cook the casing before eating the boudin. 180* water for about 10 minutes...

Thanks Indaswamp I'm trying to duplicate your recipe meat is cooked and put in a ziplock bag in the freezer to grind tomorrow is that okay ?