I haven't posted in a while..been watching y'all though... wife retired, we moved and life happened.
I've been wanting to make some Boudin out of smoked pulled pork...had some of this at a local meat market and it was great. I stumbled upon Indiaswamp's boudin recipe so this is a combination of that and what I had available.
Basic ingredients were,4 lbs. pulled pork, no pic. but we know what that looks like.
1 pound deer liver and 1 deer heart aprox. 4-5 ounces.
4 bay leaves, 1bell pepper, 1 1/2 yellow onion chopped.1 cup diced celery, 6 cloves of garlic minced.
I added this to the liver and heart, covered with 2 inches of liquid (venison stock I had made earlier). also a good bit of salt and coarse ground pepper.
Aprox. 1lb pork belly skin sliced in1/2 strips. This is after they were cooked to soften.
Pork skins after grinding through 3mm plate.
I put these back into the pot and continued to simmer. Removed liver and heart and ground through a 10mm. plate. Mixed it all together along good bit of Tony's seasoning (local Cajun seasoning) with 2 bunches of green onions chopped and 1 bunch of parsley chopped. 12 cups of cooked medium grain rice ( this was too much rice) and liquid from the pot all was cooked in. This was the hard part, trying to figure out how much liquid to add. Turns out I should have used a bit more.
I let this set for 4/5 hrs. then linked it up.
I let these hang over night and then cold smoked them for 3 hrs. I'm not sure this added much but I did it.
Money shot. Overall they came out good. Next time I'll add less rice , more liquid and pork skins and probably more liver.
Thanks for looking.
I've been wanting to make some Boudin out of smoked pulled pork...had some of this at a local meat market and it was great. I stumbled upon Indiaswamp's boudin recipe so this is a combination of that and what I had available.
Basic ingredients were,4 lbs. pulled pork, no pic. but we know what that looks like.
1 pound deer liver and 1 deer heart aprox. 4-5 ounces.
4 bay leaves, 1bell pepper, 1 1/2 yellow onion chopped.1 cup diced celery, 6 cloves of garlic minced.
I added this to the liver and heart, covered with 2 inches of liquid (venison stock I had made earlier). also a good bit of salt and coarse ground pepper.
Aprox. 1lb pork belly skin sliced in1/2 strips. This is after they were cooked to soften.
Pork skins after grinding through 3mm plate.
I put these back into the pot and continued to simmer. Removed liver and heart and ground through a 10mm. plate. Mixed it all together along good bit of Tony's seasoning (local Cajun seasoning) with 2 bunches of green onions chopped and 1 bunch of parsley chopped. 12 cups of cooked medium grain rice ( this was too much rice) and liquid from the pot all was cooked in. This was the hard part, trying to figure out how much liquid to add. Turns out I should have used a bit more.
I let this set for 4/5 hrs. then linked it up.
I let these hang over night and then cold smoked them for 3 hrs. I'm not sure this added much but I did it.
Money shot. Overall they came out good. Next time I'll add less rice , more liquid and pork skins and probably more liver.
Thanks for looking.
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