Smoked Boudin .....to cure or not to cure ?

[shoneyboy]

I’ve been working on developing a Boudin recipe for a while now. I know, I’m from Louisiana and it shouldn’t be that hard, but it has been for me. I know that I have eaten many different recipes of boudin over my life and I’ve tried to combine what I like from each when formulating this recipe. Most of them suggest that you use liver, but I can’t stand the ideal of using liver. So, I have not incorporated it in this recipe, but I may have to get the flavor that I want at a later time. What I’m here asking is, I’m planning on smoking this product, everything is cooked before stuffing it, but I will be stuffing into a raw pork casing......What’s your thoughts on using cure ? I have asked several people that do make this for a living and they say that they don’t use cure. What are your thoughts? Thanks ShoneyBoy

 

[daveomak]

Shoneyboy, morning....  Well, I would think the pork casing would be free of bacteria after sitting in salt for who knows how long.... I could be wrong on that and probably am.....  If you stuffed and hot smoked you should be OK.....  Cold temp smoking could present a health problem...  You know, under 170 ish ....  There are too many variables for this old brain to sort out.... reheating cook food, that has been in and out of the refer so many times...   raw pig....   Then it will probably go back in the refer and back on the grill or frying pan.....     

Someone has to know how to figure all this....    If you put cure #1 in it, it will alter the taste...  I do know that....   Dave

 

[shoneyboy]

Shoneyboy, morning....  Well, I would think the pork casing would be free of bacteria after sitting in salt for who knows how long.... I could be wrong on that and probably am.....  If you stuffed and hot smoked you should be OK.....  Cold temp smoking could present a health problem...  You know, under 170 ish ....  There are too many variables for this old brain to sort out.... reheating cook food, that has been in and out of the refer so many times...   raw pig....   Then it will probably go back in the refer and back on the grill or frying pan.....     

Someone has to know how to figure all this....    If you put cure #1 in it, it will alter the taste...  I do know that....   Dave

I was thinking the same thing. I think I just might hot smoke it.... 200 degrees for an hour or two, get the IT to 160 and see how it comes out...I have never tried this so I'm kind of winging it.......

LOL

 

[scarbelly]

I am looking forward to seeing what you come up with for a recipe 

 

[diggingdogfarm]

I would hot smoke, without the cure, it's what's traditional, right?

Whatever you decide to do, don't add the cure and heat it (as in cooking) before you need it for protection during cold smoking, if that's what you decide to do.
Heat will inactivate the cure and it's impossible to know to what extent.

HTH


~Martin

 

[fpnmf]

I have never seen a recipe for boudin that calls for cure...

Most of the time its cooked in a pan and squeezed from the casing..mmmmmmmm

With some cornbread...mmmmm

 

[shoneyboy]

One of my co-wokers that use to make it would cold smoked his and he always added cure......I'm thinking of hot smoking at 200.. Everything is cooked so there's nothing, but the casing to worry about and if I go into a hot preheated smoker that shouldn't give me any problems......Scarbelly.....I'm still working on getting it put on paper, but once I do I will post the recipe.....I have 2 or 3 different versions that I have written down and I just need to narrow it down to 1 recipe..... I want some others opinions before I try it too.....SB

 

[chef jimmyj]

This is a bit crazy but...I am a big fan of White Castle and Krystal Hamburgers. Many sites suggest that one of the flavor components in the burgers is Liver. Obviously its a small amount and not worth purchasing to get 1lb  of ground beef tasting right and grosses many people out. The fix to get the Liver flavor into the meat is Gerber Beef Baby Food. Apparently the pureed brown goo taste more like liver than beef. Maybe that would help you get the right flavor profile in your recipe without having to mess with the liver...Just a thought...JJ

 

[diggingdogfarm]

Many sites suggest that one of the flavor components in the burgers is Liver.

Years ago we'd grind up the liver with the hamburger when we butchered a whole beef, it wasn't enough so that it was obvious that liver was added, but it sure added to the flavor of the meat!



~Martin

 

[fpnmf]

I have had this and will prolly make it if I can scare up  some fresh pork liver...

http://www.nolacuisine.com/2005/12/01/cajun-boudin-sausage-recipe/

 

[mneeley490]

This is a bit crazy but...I am a big fan of White Castle and Krystal Hamburgers. Many sites suggest that one of the flavor components in the burgers is Liver. Obviously its a small amount and not worth purchasing to get 1lb  of ground beef tasting right and grosses many people out. The fix to get the Liver flavor into the meat is Gerber Beef Baby Food. Apparently the pureed brown goo taste more like liver than beef. Maybe that would help you get the right flavor profile in your recipe without having to mess with the liver...Just a thought...JJ

Thanks Jimmy J. You just put me off White Castle...

 

[shoneyboy]

Thanks Jimmy J. You just put me off White Castle...

I don't know, them White Castle's are pretty good.....and I've only had them from the freezer. So I know if I had them fresh ..... I don't know what I would do.....Watch out !!!!

I have had this and will prolly make it if I can scare up  some fresh pork liver...

http://www.nolacuisine.com/2005/12/01/cajun-boudin-sausage-recipe/

That was one of the recipes that I looked at when I was doing some research for ingredients for mine......

 

[boykjo]

Thanks Jimmy J. You just put me off White Castle...

I'll have a case of sliders please...............

I would hot smoke, without the cure, it's what's traditional, right?
Whatever you decide to do, don't add the cure and heat it (as in cooking) before you need it for protection during cold smoking, if that's what you decide to do.
Heat will inactivate the cure and it's impossible to know to what extent.
HTH
~Martin

I wouldn't add the cure to already cooked meat..... I would hot smoke it right after stuffing hot. Are you going to stuff hot or are you going to cool, stuff and smoke........

 

[shoneyboy]

The recipes I have seen said to poach the meat and veggies till the meat falls apart. Remove from the liquid, grind everything together....add this mixture in with the cooked rice along with some green onion tops, add enough of the liquid to moisten the mixture and stuff into casings.....I was going to work it all as hot as I can handle it. Then into the smoker......

 

[diggingdogfarm]

Yeah, if you decide to add cure, you'll need to make drastic changes to the procedure.


~Martin

 

[rabbithutch]

Liver is not one of my favorite foods. I can eat it, but have never liked it except for one product made in NC and sold statewide there and in SC and VA.

Neese's Sausage

More than 60 years ago, my dad would buy the liver pudding, "rat" cheese (sharp cheddar) and saltine crackers for our lunches when hunting or fishing. Before leaving NC, I used to buy it and make the wife gag when I ate it.

Don't knock it until you've tried it.

I think I might order some, now!

:bluesbros:

 

[frosty]

I love Krystals and White Castles!

As for Boudin/Boudain, Shoney boy is right as rain as far as I know.  I have never heard of using cure, beause it was hot smoked or poached/boiled almost immediately upon stuffing so the bacteria was never a problem. 

I remember steaming bowls of ingredients and rice being stuffed into casings and it was still piping hot (almost too hot to handleactually), and then it went into boiling broth from the meat being cooked, or placed into an oven.  My folks didn't have a smoker at the time.

 Since the ingredients were fully cooked it was OK.  That was the way I was taught.  Keep it hot when cooking and cool rapidly to avoid bacteria. 

When I was a kid, we never had any leftovers anyway so it wasn't a problem.  Links, patties, or balls it didn't last long with my Creole Mama and Cajun side of the family.  I gotta go get some this weekend!

Thanks for resurrecting the memories!

 

[boykjo]

Liver is not one of my favorite foods. I can eat it, but have never liked it except for one product made in NC and sold statewide there and in SC and VA.
Neese's Sausage
More than 60 years ago, my dad would buy the liver pudding, "rat" cheese (sharp cheddar) and saltine crackers for our lunches when hunting or fishing. Before leaving NC, I used to buy it and make the wife gag when I ate it.
Don't knock it until you've tried it.
I think I might order some, now!

shoot me a pm... I'll send you some. i have some packing left over from B&P... I can get some dry ice from Krogers............

Joe

 

[zzerru]

Never had cured boudin, but it might be tasty if not traditional. Looking forward to seeing what you end up doing.

 

[iceman55]

I hot smoke boudin often. NO CURE! Great twist in flavor. I pull it at 160.