Porkopalooza! 150#....

[indaswamp]

Since I got sick friday night after this post, I did not stuff the boudin Saturday. Felt better this morning so I stuffed it and hung the links in the smokehouse to dry. After I finished stuffing all the links, I put a little heat to them..~100* for 2 hours and they were still weeping water through the casings. So I bumped the heat up to ~120* for another 2 hours. Finally got them somewhat dry. I lit the AMNTS smoke generator and have them cold smoking with pecan dust now for the last 4 hours or so...

You can see the sheen on the links...

Trying out the Inkbird wireless thermometer I won....

81* is the ambient temp....

 

[HalfSmoked]

Looking great.

Warren

 

[indaswamp]

Well, The boudin did eventually take on some smoke so This is my first successful boudin smoke after many many failed attempts. At least I did not end up with a huge pile of busted boudin on the floor of the smoker-not a single link busted!

Here is a pic. then I will go into my thoughts on the cook...
Finished smoked boudin:

Lessons learned:In the past when I thought I the casings dry, they were dry to the touch, but upon putting the links in the smokehouse to warm smoke, they would immediately sweat water, which of course would re-wet the casings, the casings would never get tough and would eventually bust...
This batch cold smoked for 9 hours...they never really did get "tacky" during this time...just kept weeping water. I moved to plan B and warm smoked the links. This worked because the casings finally got tough and firm.
So, the lesson I learned from this is that my smoked boudin recipe must be different from my regular boudin recipe. I will nee to add a weigh of pork skin equal to the meat, and remove 1/2 or more of the water. This will keep the boudin really smooth and moist. I may even add a little STPP to help hold onto the water. These steps should stop the weeping problem and help the casings dry sufficiently upon heating.

The salt-
Because I lost so much water, the smoke boudin is a little on the salty side. I will need to adjust that down on the next batch.

The Color-
I got a good color on the links but no where near what I want. It was a long day after being sick the day before so after the attempt @ cold smoking, I bumped the temp to 120~130* and warm smoked them for 3 hours to finish them.
Once I adjust the recipe, and get the links to the point where I can actually dry them, warm smoking (100~130*) them will be the way to go. The boudin is already cooked so the cold smoke won't penetrate deeply anyways....
I will still add cure #1, and probably warm smoke like I do my regular sausages stepping up the temps. slowly. But I will focus on getting those casings tough first before bumping the heat.

Money shot:

 

[indaswamp]

Day 14 today... Pulled the BBB out of the cure totes and rinsed them off. They will hit the smokehouse for cold smoke sunday or monday night. Pulled the 35# of CB out 2 days ago, will hot smoke those during the day sunday....

 

[Hawging It]

Your kind of like the Arby's commercial. We have the meats!!!! LOL!!

 

[indaswamp]

Your kind of like the Arby's commercial. We have the meats!!!! LOL!!

LOL!!!!

 

[73saint]

Well, The boudin did eventually take on some smoke so This is my first successful boudin smoke after many many failed attempts. At least I did not end up with a huge pile of busted boudin on the floor of the smoker-not a single link busted!

Here is a pic. then I will go into my thoughts on the cook...
Finished smoked boudin:
View attachment 392616
Lessons learned:In the past when I thought I the casings dry, they were dry to the touch, but upon putting the links in the smokehouse to warm smoke, they would immediately sweat water, which of course would re-wet the casings, the casings would never get tough and would eventually bust...
This batch cold smoked for 9 hours...they never really did get "tacky" during this time...just kept weeping water. I moved to plan B and warm smoked the links. This worked because the casings finally got tough and firm.
So, the lesson I learned from this is that my smoked boudin recipe must be different from my regular boudin recipe. I will nee to add a weigh of pork skin equal to the meat, and remove 1/2 or more of the water. This will keep the boudin really smooth and moist. I may even add a little STPP to help hold onto the water. These steps should stop the weeping problem and help the casings dry sufficiently upon heating.

The salt-
Because I lost so much water, the smoke boudin is a little on the salty side. I will need to adjust that down on the next batch.

The Color-
I got a good color on the links but no where near what I want. It was a long day after being sick the day before so after the attempt @ cold smoking, I bumped the temp to 120~130* and warm smoked them for 3 hours to finish them.
Once I adjust the recipe, and get the links to the point where I can actually dry them, warm smoking (100~130*) them will be the way to go. The boudin is already cooked so the cold smoke won't penetrate deeply anyways....
I will still add cure #1, and probably warm smoke like I do my regular sausages stepping up the temps. slowly. But I will focus on getting those casings tough first before bumping the heat.

Money shot:
View attachment 392617
View attachment 392618

That boudin looks amazing. Smoked boudin is my favorite. I’ve never attempted to make it.

 

[Biggy1]

When do you add the chopped green onions to the meat mixture before you grind or before you stuff ?

 

[indaswamp]

When do you add the chopped green onions to the meat mixture before you grind or before you stuff ?

Before I stuff...

 

[Biggy1]

Before I stuff...

Thanks big fella !