This year for our annual Boudin making day I was unable to attend. A stomach virus kept me "commode bound" while all my buddies spent the day drinking and having a ball at friend Sam's out door kitchen and smoke shack. I sweet talked friend Ed into taking a few pictures, he aint the "foodie" that I am but bless his heart he did his best under the inebriating circumstances.
25 lbs pork, 8lbs liver my seasoning to taste, 6 bell peppers and a qt bag of chopped green onions and a qt bag of parsley. Stir till cooked.
Ya place the meat mixture in a pan to cool and while its cooling..............
You fry up a batch of cracklings. Cracklins are cubes of fresh skin on belly bacon meat. They are fried in their own lard till they float taken out of the oil cooled then twice fried a few seconds to blister the skin. These hard cooking hard drinking country boys dove into tehm after the first frying on acounta they couldn't wait.
This is a wonderful ole Cajun gentleman known as Bebe prounounced Baybay
Here BEbe and Ed are showing off their wonderful fried bacony cracklins. Think they been drinking???
Friend Steve enjoying his.
Anyways back to the boudin.
Once the meat cools ya gotta mix in cooked rice, I figure one cup of rice for 1 lb of meat but the guys just cooked a 20 lb sack figuring close enough. Sadly they didn't watch the pot and if ya look closely its obvious some of the rice was crunchy. Alls that ment is ya need to recook the boudin when ya eat it.
This pile was twisted into links, and weighed in at a lil over 80 lbs. half of it went in the smoker, and the rest was left cooked but un smoked. With the exeption fo the slightly crunchy rice I feel certain that the finished product would compete with the best in any contest it was amazin'. Of course how could it not be it was my recipe and seasoning.
I am told that shortly before taking this picture is when they decided to sample the qt of shine. That makes it the last one they remembered to take. I was kinda comforted in the fact that they forgot to watch the rice and quit taking pictures cause it kinda makes me feel they coulda used my help. By noon I was ready to face the world but these early rizin country boys were already finished and when I steped ot to jump in the jeep they were pulling in the drive. Oh well at least they showed up with my yearly supply of this wonderful Cajun tradition.
25 lbs pork, 8lbs liver my seasoning to taste, 6 bell peppers and a qt bag of chopped green onions and a qt bag of parsley. Stir till cooked.
Ya place the meat mixture in a pan to cool and while its cooling..............
You fry up a batch of cracklings. Cracklins are cubes of fresh skin on belly bacon meat. They are fried in their own lard till they float taken out of the oil cooled then twice fried a few seconds to blister the skin. These hard cooking hard drinking country boys dove into tehm after the first frying on acounta they couldn't wait.
This is a wonderful ole Cajun gentleman known as Bebe prounounced Baybay
Here BEbe and Ed are showing off their wonderful fried bacony cracklins. Think they been drinking???
Friend Steve enjoying his.
Anyways back to the boudin.
Once the meat cools ya gotta mix in cooked rice, I figure one cup of rice for 1 lb of meat but the guys just cooked a 20 lb sack figuring close enough. Sadly they didn't watch the pot and if ya look closely its obvious some of the rice was crunchy. Alls that ment is ya need to recook the boudin when ya eat it.
This pile was twisted into links, and weighed in at a lil over 80 lbs. half of it went in the smoker, and the rest was left cooked but un smoked. With the exeption fo the slightly crunchy rice I feel certain that the finished product would compete with the best in any contest it was amazin'. Of course how could it not be it was my recipe and seasoning.
