Smoking boudin ?

[strummer]

Anyone here ever try to smoke homemade boudin ? I'm going to make about 50 lbs this weekend and thinking about smoking a few links . Im itching to give my smoke house it maiden voyage. Wondering what y'alls thought are about it ?

 

[sprky]

Had to goggle Boudin to figure out what it was. Boudin - Wikipedia, the free encyclopedia  I cant help ya out on this as I don't make sausages yet. I will one of these days but must acquire the proper equipment first. One of the resident sausage guru's will be along shortly ta help ya out im betting. 

 

[strummer]

Man it's good stuff ya should try it sometime . A lot of time it's made with liver . Sometimes geese or duck . I just use pork in mine .

 

[boykjo]

Anyone here ever try to smoke homemade boudin ? I'm going to make about 50 lbs this weekend and thinking about smoking a few links . Im itching to give my smoke house it maiden voyage. Wondering what y'alls thought are about it ?

Smoke away.............................................................

Joe

 

[SmokinAl]

Let us know how it turns out.

 

[alblancher]

Just remember that if Boudin drys out you get something akin to cardboard.  A lot of rice in boudin and it is important to keep it moist.   I've made and smoked boudin before but make sure it it fully cooked before going on the smoker and smoke only long enough to flavor it up.   I used pork and a bit of chicken liver since I couldn't find pork liver.  I have also made a seafood boudin for Good Friday no meat tradition.  Both came out very well.

 

[fpnmf]

Would you be kind enough to share the recipe??

     Craig

Is it similar to this???... http://www.nolacuisine.com/2005/12/01/cajun-boudin-sausage-recipe/

 

[strummer]

Would you be kind enough to share the recipe??

     Craig

Is it similar to this???... http://www.nolacuisine.com/2005/12/01/cajun-boudin-sausage-recipe/

I bought my seasoning pre mixed from a spice company in Huntsville tx named reo . It will do about 30 lbs but im going to add more meat and less rice .

 

 

[strummer]

I bought my seasoning from a spice company named reo seasoning . Heck i can buy there mix a heck of a lot cheaper then I can mix my own. Im going to use 12 lbs of meat instead of 8 and 5 lbs of rice instead of 6 and im going to add some green onions and parsley also. One of my friends made it last year and it turned out real good.

 

[eman]

Don't know what recipe you are using but Boudin needs to be made w/ SHORT grain rice. It makes the consistancy right.

 

[strummer]

I'm working on it today, got my meat cooking it will be done with in the hour. I'm on my second batch of rice, didn't have a pot big enough to cook 6 pounds. I'm using short grain rice I just got lucky and bought it not knowing that's what I should use.

 

[johnnie walker]

Strummer, welcome to SMF. It will be interesting to see your Boudin after it's done. It's sounding good so far. Don't forget the pictures.

 

[boykjo]

 

[werdwolf]

I've made a lot of boudin, but never smoked. 

 

[strummer]

I ended up making 32 links and put 10 in the smokehouse . I will pull them out in the next 20 minutes or so . They are starting to change color so they are taking smoke good . I made a few test patties and they tasted really darn good . Now for the pics

 

[shoneyboy]

I have eaten a lot of boudin in my life, smoked is so much better to me.  It adds a flavor thats hard to describe, but so good.   I like it smoked with pecan wood ....Mmmmmm !!! Now I could go for a link ......

right about now........

 

[strummer]

It turned out pretty darn good. I will make it again .It will  be a lot easier next time, my stuffer should be here .

 

[jrod62]

looks good !!!!!

 

[africanmeat]

well done give us some pix with a bearview ,so we can drool

 

[up4smoke]

Reo seasoning is pretty good stuff. My Dad lives in Huntsville and buys that stuff. Try putting the seasoning in the rice when you cook it, that is what he does and it is amazing. Have not had it any other way so couldn't really say how it tastes mixed in the meat... 

Also, did you use your grinder to stuff? He uses a vertical as he says a grinder would make mush of the rice.