Feral Boudin

[smok eatr]

Feral Hogs are in no shortage in Texas. I was fortunate enough to take these 4 one evening.

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• smok eatr
• Feb 9, 2017

Decided to make some Boudin out of some of the meat. There wasn't any problem getting pork liver for the Boudin.....it came in the same package. ;)

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• smok eatr
• Feb 9, 2017

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• smok eatr
• Feb 9, 2017

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• smok eatr
• Feb 9, 2017

I'll put a few on the grill tonight for dinner and post the money shot later.

 

[crazymoon]

SE,That looks like some fine sausage ! 

 

[browneyesvictim]

Ya'all got some tasty piggies, right there!

...And here I thought barbeque in Texas was BEEF!

 

[smok eatr]

The Money Shot.

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• smok eatr
• Feb 9, 2017

Darn good stuff! Maybe a little too much cayenne but nothing that a frosty adult beverage can't fix.

 

[smok eatr]

SE,That looks like some fine sausage ! :points:

Thanks CM!

Ya'all got some tasty piggies, right there!

...And here I thought barbeque in Texas was BEEF!:police2:

They certainly are tasty! Just for the record, bovine is king in TX. These are just value added.:biggrin:

 

[myownidaho]

Those look fantastic! That's one thing we don't have to shoot at here in Idaho.

 

[gr0uch0]

Awesome looking bou right there, sir. Point for that.

Those dang pigs will lay any vegetation to waste in a New York minute: crops, parks, golf courses, you name it. I know some folks who will pay you to hunt the ba$tards off their land but you've got to be careful as they'll rip you and your hunting dogs to shreds. I remember when the toll road between Austin and San Antonio opened to the fanfare of the highest posted speed limit in the country--85 mph. Well, everyone knows 85 means 95, but there was one minor detail that the highway department overlooked: that corridor was overrun with feral hogs. 400 pounds of bacon were blowing up vehicles all the time: hopefully they've got it under control now.

 

[SmokinAl]

Your sausage looks fantastic!

Point!

Al

 

[smok eatr]

Awesome looking bou right there, sir. Point for that.

Those dang pigs will lay any vegetation to waste in a New York minute: crops, parks, golf courses, you name it. I know some folks who will pay you to hunt the ba$tards off their land but you've got to be careful as they'll rip you and your hunting dogs to shreds. I remember when the toll road between Austin and San Antonio opened to the fanfare of the highest posted speed limit in the country--85 mph. Well, everyone knows 85 means 95, but there was one minor detail that the highway department overlooked: that corridor was overrun with feral hogs. 400 pounds of bacon were blowing up vehicles all the time: hopefully they've got it under control now.

Thank you!
Last number I heard was over 2 million and growing. One of the most distructive critters I've ever seen! Thank goodness they taste good.

Your sausage looks fantastic!

Point!

Al

Thank you Sir!

 

[disco]

Super sausage from a local resource!

Disco

 

[crankybuzzard]

Now that looks like some great stuff!

For those that aren't aware, the feral hog problem in Texas is crazy bad!  I have a hunt planned for the 28th and the landowner said we can take 3 each, but won't mind if a few more go down as well.

Another nifty note about the feral hogs; while talking to the processing plant owner several months back, he told us that the livers on the feral hogs are in MUCH better condition than the farm raised hogs.  I asked why, and he simply stated, "medicines and vitamins".  The ferals aren't eating feed that's loaded with "stuff" and they aren't getting shots of vitamins and/or steroids.

The flavor of the feral is also MUCH different than the farm raised stuff.  The first time my wife had some she actually thought I had done something different to the chops...

Now, since I'm going in a couple of weeks, I know what the first sausage will be, BOUDIN!

Points for the feral eradication, great looking sausage, and for the inspiration!

 

[smok eatr]

Super sausage from a local resource!

Disco

Thanks Disco

Now that looks like some great stuff!

For those that aren't aware, the feral hog problem in Texas is crazy bad!  I have a hunt planned for the 28th and the landowner said we can take 3 each, but won't mind if a few more go down as well.

Another nifty note about the feral hogs; while talking to the processing plant owner several months back, he told us that the livers on the feral hogs are in MUCH better condition than the farm raised hogs.  I asked why, and he simply stated, "medicines and vitamins".  The ferals aren't eating feed that's loaded with "stuff" and they aren't getting shots of vitamins and/or steroids.

The flavor of the feral is also MUCH different than the farm raised stuff.  The first time my wife had some she actually thought I had done something different to the chops...

Now, since I'm going in a couple of weeks, I know what the first sausage will be, BOUDIN!

Points for the feral eradication, great looking sausage, and for the inspiration!

Thanks CB! Good luck on your hunt. Whack'em n Stack'em.

 

[kajun58]

smoke eatr do you mine sharing your boudin recipe? I got one but just want to compare because yours looks awesome. Thanks

 

[smok eatr]

smoke eatr do you mine sharing your boudin recipe? I got one but just want to compare because yours looks awesome. Thanks

Thanks Kajun, this is actually a commercially made spice mix from REO Spice in Huntsville TX. I'd been wanting to give it a try for a while. I did tweek it a bit. I replaced 15-20% of the pork with pork liver and added a couple bunches of green onions and a bunch of parsley. After mixing it and giving it a taste I added more cayenne to taste.

 

[kajun58]

Yours looks more fluffier than mine. Maybe I try long grain rice next time instead of short grain. Thanks bro.