Crawfish Boudin ~ Foamheart

[foamheart]

My Gosh, those look & sound fantastic Kevin!
Nice work!
Al

Thanks AL

The one thing that you must watch is how much smoke you add. Anything more than just a little is way too much. Ruins the whole thing.

 

[foamheart]

Foam that looks great!!! I finally got to try boudin last spring and enjoyed it, And Love crawfish.... It sounds and looks great. Big like...

Thanks

They are really great on Saturday afternoon with some sliced cheese & saltines. Of course the cold beer and football are optional.

 

[kelbro]

I have always used natural casing from Butchers and Packers, either hog or sheep. I have had very good results from them.

The thing about all sausage is to keep it cold. Period! It cut/grinds better cold. its easier to season and mix, although its cold as all get out. Its help firm up the sausage before stiffing, etc etc .....

After you smoke it ( about 2 hours total max, ya see its all cooked already), into chill. once its rested and cold, then I bag and tag it. Its not hard, its just the most important thing is cold when dealing with meats. When you add rice or a starch you've really got to watch it. Don't want any one to get sick.

Thanks.

Bag and tag? Vacuum seal and freeze?

 

[foamheart]

Thanks.

Bag and tag? Vacuum seal and freeze?

Yes sir.

 

[TomKnollRFV]

Thank you

Well if your boudin is make correctly, I never even notice that liver taste. I think in this case, its more in my mind than in my mouth.....LOL

I mean it's been a while since I had crawfish, but I still remember them as pretty delicate as a flavour. I could just be crazy though!

 

[mosparky]

Guess I need to find time to go crawfishing. I looked on-line and Foam is right, you can buy prime rib cheaper. What a disappointment.