Smoked-Meat Forums
 

Go Back   Smoked-Meat Forums > Sausage

Sausage From Fresh To Cured & Smoked

Main Menu
Module Jump:
Active Threads
0 Rudy's with a twist
Last Post: barkonbutts
Posted On: 01-17-2018
Replies: 1
Views: 25
0 The most satisfying sound...
Last Post: HawgHeaven
Posted On: 01-17-2018
Replies: 11
Views: 185
0 Lobster Taco Al Carbone
Last Post: Kicken Asphalt
Posted On: 01-16-2018
Replies: 15
Views: 203
0 Venison Backstraps (Super-Tender & Tasty)
Last Post: Kicken Asphalt
Posted On: 01-16-2018
Replies: 5
Views: 102
0 S.I.P raised bed planters
Last Post: Otis857
Posted On: 01-16-2018
Replies: 17
Views: 180
More...
Mini Stats
Members 7,522 Entries 1
Members Entries
Threads 43,183 Reviews 1
Threads Reviews
Posts 648,421 Polls 37
Posts Polls
Content 0 Files 2
Content Files
Links 0 Ads 1
Links Ads
More...
Reply
 
Thread Tools Display Modes
  #20  
Old 01-02-2018, 06:38 PM
Squirrel's Avatar
Squirrel Squirrel is offline
I like meat
 
Join Date: Oct 2010
Location: Skeeter Country
Posts: 5,931
Rep Power: 487
Squirrel Is  A Name Known To AllSquirrel Is  A Name Known To AllSquirrel Is  A Name Known To AllSquirrel Is  A Name Known To All
Squirrel Is  A Name Known To AllSquirrel Is  A Name Known To AllSquirrel Is  A Name Known To AllSquirrel Is  A Name Known To AllSquirrel Is  A Name Known To AllSquirrel Is  A Name Known To AllSquirrel Is  A Name Known To AllSquirrel Is  A Name Known To AllSquirrel Is  A Name Known To AllSquirrel Is  A Name Known To AllSquirrel Is  A Name Known To AllSquirrel Is  A Name Known To AllSquirrel Is  A Name Known To AllSquirrel Is  A Name Known To AllSquirrel Is  A Name Known To AllSquirrel Is  A Name Known To AllSquirrel Is  A Name Known To AllSquirrel Is  A Name Known To AllSquirrel Is  A Name Known To AllSquirrel Is  A Name Known To AllSquirrel Is  A Name Known To AllSquirrel Is  A Name Known To AllSquirrel Is  A Name Known To AllSquirrel Is  A Name Known To All
Default

So I have a couple of projects in the works. I have the jalapeno bacon in the brine. I got my new MES put together just need to do the initial burn. I have started getting stuff together for the squirrel version of Cajun boudin. Picked up some trotters, pig tails and neckbones today. Got the first two soaking in salt water over night. Goal is to remove blood and other impurities so I get a nice pork stock. I will blanche everything as well. I want a really nice stock to cook the boudin rice in, but I also have plans for a ramen from scratch. Hopefully tomorrow I can get my eggrolls done. I have two beer kits on the way. Been waiting a long time to do some fun stuff!
Reply With Quote

  #ADS  
 is online
Smoked-Meat Ads
 
Join Date: 2009
Location: Near You
Age: 2010
Posts: .

  #21  
Old 01-02-2018, 07:12 PM
Fishbum's Avatar
Fishbum Fishbum is offline
Meat Mopper
 
Join Date: Dec 2016
Location: Louisiana
Posts: 146
Rep Power: 65
Fishbum Is  A Name Known To All
Fishbum Is  A Name Known To AllFishbum Is  A Name Known To AllFishbum Is  A Name Known To AllFishbum Is  A Name Known To AllFishbum Is  A Name Known To AllFishbum Is  A Name Known To AllFishbum Is  A Name Known To AllFishbum Is  A Name Known To AllFishbum Is  A Name Known To AllFishbum Is  A Name Known To AllFishbum Is  A Name Known To AllFishbum Is  A Name Known To AllFishbum Is  A Name Known To AllFishbum Is  A Name Known To AllFishbum Is  A Name Known To AllFishbum Is  A Name Known To All
Default

Quote:
Originally Posted by Squirrel View Post
So I have a couple of projects in the works. I have the jalapeno bacon in the brine. I got my new MES put together just need to do the initial burn. I have started getting stuff together for the squirrel version of Cajun boudin. Picked up some trotters, pig tails and neckbones today. Got the first two soaking in salt water over night. Goal is to remove blood and other impurities so I get a nice pork stock. I will blanche everything as well. I want a really nice stock to cook the boudin rice in, but I also have plans for a ramen from scratch. Hopefully tomorrow I can get my eggrolls done. I have two beer kits on the way. Been waiting a long time to do some fun stuff!


Just curious on how you will do your version of boudin. Saw a new twist on boudin at a local store who have placed 1st and 2nd in peoples choice for traditional boudin voted locally. They now have boudin with cabbage the meat market guy said its really good stuff didn't have single links at lunch counter just 5lb packs in meat display so didn't get to sample it. Will pass later this week and get me a taste of it would like to try it in my next batch.


Sent from my iPad using Tapatalk
Reply With Quote
  #22  
Old 01-02-2018, 07:27 PM
Squirrel's Avatar
Squirrel Squirrel is offline
I like meat
 
Join Date: Oct 2010
Location: Skeeter Country
Posts: 5,931
Rep Power: 487
Squirrel Is  A Name Known To AllSquirrel Is  A Name Known To AllSquirrel Is  A Name Known To AllSquirrel Is  A Name Known To All
Squirrel Is  A Name Known To AllSquirrel Is  A Name Known To AllSquirrel Is  A Name Known To AllSquirrel Is  A Name Known To AllSquirrel Is  A Name Known To AllSquirrel Is  A Name Known To AllSquirrel Is  A Name Known To AllSquirrel Is  A Name Known To AllSquirrel Is  A Name Known To AllSquirrel Is  A Name Known To AllSquirrel Is  A Name Known To AllSquirrel Is  A Name Known To AllSquirrel Is  A Name Known To AllSquirrel Is  A Name Known To AllSquirrel Is  A Name Known To AllSquirrel Is  A Name Known To AllSquirrel Is  A Name Known To AllSquirrel Is  A Name Known To AllSquirrel Is  A Name Known To AllSquirrel Is  A Name Known To AllSquirrel Is  A Name Known To AllSquirrel Is  A Name Known To AllSquirrel Is  A Name Known To AllSquirrel Is  A Name Known To All
Default

Quote:
Originally Posted by Fishbum View Post
Just curious on how you will do your version of boudin. Saw a new twist on boudin at a local store who have placed 1st and 2nd in peoples choice for traditional boudin voted locally. They now have boudin with cabbage the meat market guy said its really good stuff didn't have single links at lunch counter just 5lb packs in meat display so didn't get to sample it. Will pass later this week and get me a taste of it would like to try it in my next batch.


Sent from my iPad using Tapatalk
I am going to use baby bokchoy. I read about cabbage and that sounds good. Most recipes call for simmering the pork, but I am using smoked. I bought a rice called popcorn rice and it came from Louisiana. Definitely not traditional, but hopefully it will be tasty.
Reply With Quote
  #23  
Old 01-02-2018, 08:42 PM
strength_and_power strength_and_power is offline
Pit Masters Assistant
 
Join Date: Nov 2015
Posts: 549
Rep Power: 238
strength_and_power Is  A Name Known To Allstrength_and_power Is  A Name Known To Allstrength_and_power Is  A Name Known To Allstrength_and_power Is  A Name Known To Allstrength_and_power Is  A Name Known To All
strength_and_power Is  A Name Known To Allstrength_and_power Is  A Name Known To Allstrength_and_power Is  A Name Known To Allstrength_and_power Is  A Name Known To Allstrength_and_power Is  A Name Known To Allstrength_and_power Is  A Name Known To Allstrength_and_power Is  A Name Known To Allstrength_and_power Is  A Name Known To Allstrength_and_power Is  A Name Known To Allstrength_and_power Is  A Name Known To Allstrength_and_power Is  A Name Known To Allstrength_and_power Is  A Name Known To Allstrength_and_power Is  A Name Known To Allstrength_and_power Is  A Name Known To Allstrength_and_power Is  A Name Known To Allstrength_and_power Is  A Name Known To Allstrength_and_power Is  A Name Known To Allstrength_and_power Is  A Name Known To Allstrength_and_power Is  A Name Known To Allstrength_and_power Is  A Name Known To Allstrength_and_power Is  A Name Known To Allstrength_and_power Is  A Name Known To All
Default

Quote:
Originally Posted by Squirrel View Post
So I have a couple of projects in the works. I have the jalapeno bacon in the brine. I got my new MES put together just need to do the initial burn. I have started getting stuff together for the squirrel version of Cajun boudin. Picked up some trotters, pig tails and neckbones today. Got the first two soaking in salt water over night. Goal is to remove blood and other impurities so I get a nice pork stock. I will blanche everything as well. I want a really nice stock to cook the boudin rice in, but I also have plans for a ramen from scratch. Hopefully tomorrow I can get my eggrolls done. I have two beer kits on the way. Been waiting a long time to do some fun stuff!


Sounds like good fun and good eating and drinking


Sent from my iPhone using Tapatalk
Reply With Quote
  #24  
Old 01-02-2018, 08:50 PM
Fishbum's Avatar
Fishbum Fishbum is offline
Meat Mopper
 
Join Date: Dec 2016
Location: Louisiana
Posts: 146
Rep Power: 65
Fishbum Is  A Name Known To All
Fishbum Is  A Name Known To AllFishbum Is  A Name Known To AllFishbum Is  A Name Known To AllFishbum Is  A Name Known To AllFishbum Is  A Name Known To AllFishbum Is  A Name Known To AllFishbum Is  A Name Known To AllFishbum Is  A Name Known To AllFishbum Is  A Name Known To AllFishbum Is  A Name Known To AllFishbum Is  A Name Known To AllFishbum Is  A Name Known To AllFishbum Is  A Name Known To AllFishbum Is  A Name Known To AllFishbum Is  A Name Known To AllFishbum Is  A Name Known To All
Default

Quote:
Originally Posted by Squirrel View Post
I am going to use baby bokchoy. I read about cabbage and that sounds good. Most recipes call for simmering the pork, but I am using smoked. I bought a rice called popcorn rice and it came from Louisiana. Definitely not traditional, but hopefully it will be tasty.
The popcorn rice is good, grown locally not far from the house.

Sent from my SM-G900P using Tapatalk
Reply With Quote
  #25  
Old 01-03-2018, 06:20 PM
Snarlingiron's Avatar
Snarlingiron Snarlingiron is offline
Wursthersteller
 
Join Date: Jan 2012
Location: Fort Worth, Texas
Posts: 1,669
Rep Power: 294
Snarlingiron Is  A Name Known To AllSnarlingiron Is  A Name Known To AllSnarlingiron Is  A Name Known To AllSnarlingiron Is  A Name Known To AllSnarlingiron Is  A Name Known To AllSnarlingiron Is  A Name Known To AllSnarlingiron Is  A Name Known To All
Snarlingiron Is  A Name Known To AllSnarlingiron Is  A Name Known To AllSnarlingiron Is  A Name Known To AllSnarlingiron Is  A Name Known To AllSnarlingiron Is  A Name Known To AllSnarlingiron Is  A Name Known To All
Default

So is popcorn rice the same as Basmati? I have been using that for a long time, and when you cook it it smells like popcorn. Just wondering.
__________________
A few of my favorite things:
Good Whiskey
Good Food
Bad Girls

If at first you don't succeed, keep on suckin' 'til you do suck seed. -- Curly Howard

Do not cry havoc when you should but hunt with modest warrant. -- William Shakespear

NRA Endowment Member
Certified Glock Armorer
Reply With Quote
  #26  
Old 01-03-2018, 09:16 PM
Fishbum's Avatar
Fishbum Fishbum is offline
Meat Mopper
 
Join Date: Dec 2016
Location: Louisiana
Posts: 146
Rep Power: 65
Fishbum Is  A Name Known To All
Fishbum Is  A Name Known To AllFishbum Is  A Name Known To AllFishbum Is  A Name Known To AllFishbum Is  A Name Known To AllFishbum Is  A Name Known To AllFishbum Is  A Name Known To AllFishbum Is  A Name Known To AllFishbum Is  A Name Known To AllFishbum Is  A Name Known To AllFishbum Is  A Name Known To AllFishbum Is  A Name Known To AllFishbum Is  A Name Known To AllFishbum Is  A Name Known To AllFishbum Is  A Name Known To AllFishbum Is  A Name Known To AllFishbum Is  A Name Known To All
Default

Quote:
Originally Posted by Snarlingiron View Post
So is popcorn rice the same as Basmati? I have been using that for a long time, and when you cook it it smells like popcorn. Just wondering.
It's a hybrid of basmati but the grains are not as slender as basmati. Jasmine has the same aroma and taste of popcorn rice but the jasmine grains are softer and clingier in texture. I think the popcorn rice has a little more pronounced aroma compared to the other two.

Sent from my SM-G900P using Tapatalk
Reply With Quote
  #27  
Old 01-03-2018, 09:29 PM
Squirrel's Avatar
Squirrel Squirrel is offline
I like meat
 
Join Date: Oct 2010
Location: Skeeter Country
Posts: 5,931
Rep Power: 487
Squirrel Is  A Name Known To AllSquirrel Is  A Name Known To AllSquirrel Is  A Name Known To AllSquirrel Is  A Name Known To All
Squirrel Is  A Name Known To AllSquirrel Is  A Name Known To AllSquirrel Is  A Name Known To AllSquirrel Is  A Name Known To AllSquirrel Is  A Name Known To AllSquirrel Is  A Name Known To AllSquirrel Is  A Name Known To AllSquirrel Is  A Name Known To AllSquirrel Is  A Name Known To AllSquirrel Is  A Name Known To AllSquirrel Is  A Name Known To AllSquirrel Is  A Name Known To AllSquirrel Is  A Name Known To AllSquirrel Is  A Name Known To AllSquirrel Is  A Name Known To AllSquirrel Is  A Name Known To AllSquirrel Is  A Name Known To AllSquirrel Is  A Name Known To AllSquirrel Is  A Name Known To AllSquirrel Is  A Name Known To AllSquirrel Is  A Name Known To AllSquirrel Is  A Name Known To AllSquirrel Is  A Name Known To AllSquirrel Is  A Name Known To All
Default

Quote:
Originally Posted by Fishbum View Post
It's a hybrid of basmati but the grains are not as slender as basmati. Jasmine has the same aroma and taste of popcorn rice but the jasmine grains are softer and clingier in texture. I think the popcorn rice has a little more pronounced aroma compared to the other two.

Sent from my SM-G900P using Tapatalk
I can't wait to try the popcorn rice. I use Jasmine all the time, but I think it has a floral fragrance. I usually get it at the Asian store though and I love making fried rice with it. I bought some from the same place as the popcorn from LA. so interested in seeing if there's a difference. I am waiting on my casings to make the boudin. Some recipes call for parsley is that something you use?
Reply With Quote
  #28  
Old 01-03-2018, 09:55 PM
Fishbum's Avatar
Fishbum Fishbum is offline
Meat Mopper
 
Join Date: Dec 2016
Location: Louisiana
Posts: 146
Rep Power: 65
Fishbum Is  A Name Known To All
Fishbum Is  A Name Known To AllFishbum Is  A Name Known To AllFishbum Is  A Name Known To AllFishbum Is  A Name Known To AllFishbum Is  A Name Known To AllFishbum Is  A Name Known To AllFishbum Is  A Name Known To AllFishbum Is  A Name Known To AllFishbum Is  A Name Known To AllFishbum Is  A Name Known To AllFishbum Is  A Name Known To AllFishbum Is  A Name Known To AllFishbum Is  A Name Known To AllFishbum Is  A Name Known To AllFishbum Is  A Name Known To AllFishbum Is  A Name Known To All
Default

Quote:
Originally Posted by Squirrel View Post
I can't wait to try the popcorn rice. I use Jasmine all the time, but I think it has a floral fragrance. I usually get it at the Asian store though and I love making fried rice with it. I bought some from the same place as the popcorn from LA. so interested in seeing if there's a difference. I am waiting on my casings to make the boudin. Some recipes call for parsley is that something you use?
Ran across this vid the other day good insight on different takes on boudin. And yes some include parsley. https://youtu.be/acy22OziLCI

Sent from my SM-G900P using Tapatalk
Reply With Quote
  #29  
Old 01-04-2018, 09:14 AM
chefrob's Avatar
chefrob chefrob is offline
miss ya gary....
 
Join Date: Feb 2010
Location: az
Posts: 5,548
Rep Power: 588
chefrob Is  A Name Known To Allchefrob Is  A Name Known To Allchefrob Is  A Name Known To Allchefrob Is  A Name Known To Allchefrob Is  A Name Known To Allchefrob Is  A Name Known To Allchefrob Is  A Name Known To All
chefrob Is  A Name Known To Allchefrob Is  A Name Known To Allchefrob Is  A Name Known To Allchefrob Is  A Name Known To Allchefrob Is  A Name Known To Allchefrob Is  A Name Known To Allchefrob Is  A Name Known To Allchefrob Is  A Name Known To Allchefrob Is  A Name Known To Allchefrob Is  A Name Known To Allchefrob Is  A Name Known To Allchefrob Is  A Name Known To Allchefrob Is  A Name Known To Allchefrob Is  A Name Known To All
Default

Quote:
Originally Posted by Squirrel View Post
So I have a couple of projects in the works. I have the jalapeno bacon in the brine. I got my new MES put together just need to do the initial burn. I have started getting stuff together for the squirrel version of Cajun boudin. Picked up some trotters, pig tails and neckbones today. Got the first two soaking in salt water over night. Goal is to remove blood and other impurities so I get a nice pork stock. I will blanche everything as well. I want a really nice stock to cook the boudin rice in, but I also have plans for a ramen from scratch. Hopefully tomorrow I can get my eggrolls done. I have two beer kits on the way. Been waiting a long time to do some fun stuff!
isn't it nice to have some "me" time.............
__________________

it's all good my friend..........
Reply With Quote
  #30  
Old 01-04-2018, 04:02 PM
Squirrel's Avatar
Squirrel Squirrel is offline
I like meat
 
Join Date: Oct 2010
Location: Skeeter Country
Posts: 5,931
Rep Power: 487
Squirrel Is  A Name Known To AllSquirrel Is  A Name Known To AllSquirrel Is  A Name Known To AllSquirrel Is  A Name Known To All
Squirrel Is  A Name Known To AllSquirrel Is  A Name Known To AllSquirrel Is  A Name Known To AllSquirrel Is  A Name Known To AllSquirrel Is  A Name Known To AllSquirrel Is  A Name Known To AllSquirrel Is  A Name Known To AllSquirrel Is  A Name Known To AllSquirrel Is  A Name Known To AllSquirrel Is  A Name Known To AllSquirrel Is  A Name Known To AllSquirrel Is  A Name Known To AllSquirrel Is  A Name Known To AllSquirrel Is  A Name Known To AllSquirrel Is  A Name Known To AllSquirrel Is  A Name Known To AllSquirrel Is  A Name Known To AllSquirrel Is  A Name Known To AllSquirrel Is  A Name Known To AllSquirrel Is  A Name Known To AllSquirrel Is  A Name Known To AllSquirrel Is  A Name Known To AllSquirrel Is  A Name Known To AllSquirrel Is  A Name Known To All
Default

Quote:
Originally Posted by chefrob View Post
isn't it nice to have some "me" time.............
It certainly is! I'm guessing you know the feeling as well. While I am waiting on my casings for the boudin, I thought I would go ahead and get started on the meat portion. I'm going to use half smoked and half not smoked. The smoked is butts and the not smoked is neck bone meat. I've got that rolling along, doing it same as I would a stock. Still got some skimming to do and my house is smelling a wee bit funky. I'm going to use liver, even though I don't like it. It wouldn't be a Cajun boudin if I din't. I'll throw that in the sous vide as to not taint my other meat. I plan on doing the rice like a risotto, using the popcorn rice and the pork stock from the neck bones I'm cooking today, and some white wine. In the meantime, I need to pull out the grinder and stuffer and get it all washed up and ready to go! I also got the pepper jam made today for the egg rolls. I'll post recipe if anyone is interested.
Attached Images
File Type: jpg DSCN0160.jpg (71.9 KB, 18 views)
File Type: jpg DSCN0162.jpg (55.3 KB, 17 views)
Reply With Quote
  #31  
Old 01-04-2018, 04:06 PM
barkonbutts's Avatar
barkonbutts barkonbutts is online now
Lake & BBQ Baby!!
 
Join Date: Nov 2011
Location: Behind the YS640 in Dayton
Posts: 14,426
Rep Power: 1201
barkonbutts Is  A Name Known To Allbarkonbutts Is  A Name Known To Allbarkonbutts Is  A Name Known To Allbarkonbutts Is  A Name Known To Allbarkonbutts Is  A Name Known To Allbarkonbutts Is  A Name Known To Allbarkonbutts Is  A Name Known To Allbarkonbutts Is  A Name Known To All
barkonbutts Is  A Name Known To Allbarkonbutts Is  A Name Known To Allbarkonbutts Is  A Name Known To Allbarkonbutts Is  A Name Known To Allbarkonbutts Is  A Name Known To Allbarkonbutts Is  A Name Known To Allbarkonbutts Is  A Name Known To Allbarkonbutts Is  A Name Known To Allbarkonbutts Is  A Name Known To Allbarkonbutts Is  A Name Known To Allbarkonbutts Is  A Name Known To Allbarkonbutts Is  A Name Known To Allbarkonbutts Is  A Name Known To Allbarkonbutts Is  A Name Known To Allbarkonbutts Is  A Name Known To Allbarkonbutts Is  A Name Known To Allbarkonbutts Is  A Name Known To Allbarkonbutts Is  A Name Known To Allbarkonbutts Is  A Name Known To Allbarkonbutts Is  A Name Known To Allbarkonbutts Is  A Name Known To Allbarkonbutts Is  A Name Known To All
Default

Looks like you are rolling along!!
__________________
Brian

Certified Sausage & Pepper Head
Yoder YS640
Weber Genesis
Weber 18.5" Kettle
Weber Performer
Misfit # 1899

Reply With Quote
  #32  
Old 01-04-2018, 04:33 PM
Mark R's Avatar
Mark R Mark R is offline
Barque Berner
 
Join Date: Jun 2010
Location: St. Petersburg, FL
Posts: 15,541
Rep Power: 972
Mark R Is  A Name Known To AllMark R Is  A Name Known To AllMark R Is  A Name Known To All
Mark R Is  A Name Known To AllMark R Is  A Name Known To AllMark R Is  A Name Known To AllMark R Is  A Name Known To All
Default

Quote:
Originally Posted by Squirrel View Post
It certainly is! I'm guessing you know the feeling as well. While I am waiting on my casings for the boudin, I thought I would go ahead and get started on the meat portion. I'm going to use half smoked and half not smoked. The smoked is butts and the not smoked is neck bone meat. I've got that rolling along, doing it same as I would a stock. Still got some skimming to do and my house is smelling a wee bit funky. I'm going to use liver, even though I don't like it. It wouldn't be a Cajun boudin if I din't. I'll throw that in the sous vide as to not taint my other meat. I plan on doing the rice like a risotto, using the popcorn rice and the pork stock from the neck bones I'm cooking today, and some white wine. In the meantime, I need to pull out the grinder and stuffer and get it all washed up and ready to go! I also got the pepper jam made today for the egg rolls. I'll post recipe if anyone is interested.
I don't use liver in boudin or dirty rice.....cause I don like it!

Yes please!
__________________
Mark


"Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
Smoked-Meat Certified Sausage Head!
Reply With Quote
  #33  
Old 01-04-2018, 07:18 PM
zombini's Avatar
zombini zombini is offline
Pit Master
 
Join Date: Sep 2012
Location: SE Iowa
Posts: 1,662
Rep Power: 116
zombini Is  A Name Known To Allzombini Is  A Name Known To All
zombini Is  A Name Known To Allzombini Is  A Name Known To Allzombini Is  A Name Known To Allzombini Is  A Name Known To Allzombini Is  A Name Known To Allzombini Is  A Name Known To Allzombini Is  A Name Known To Allzombini Is  A Name Known To Allzombini Is  A Name Known To Allzombini Is  A Name Known To Allzombini Is  A Name Known To Allzombini Is  A Name Known To Allzombini Is  A Name Known To Allzombini Is  A Name Known To Allzombini Is  A Name Known To Allzombini Is  A Name Known To Allzombini Is  A Name Known To Allzombini Is  A Name Known To Allzombini Is  A Name Known To Allzombini Is  A Name Known To All
Default

Quote:
Originally Posted by Squirrel View Post
It certainly is! I'm guessing you know the feeling as well. While I am waiting on my casings for the boudin, I thought I would go ahead and get started on the meat portion. I'm going to use half smoked and half not smoked. The smoked is butts and the not smoked is neck bone meat. I've got that rolling along, doing it same as I would a stock. Still got some skimming to do and my house is smelling a wee bit funky. I'm going to use liver, even though I don't like it. It wouldn't be a Cajun boudin if I din't. I'll throw that in the sous vide as to not taint my other meat. I plan on doing the rice like a risotto, using the popcorn rice and the pork stock from the neck bones I'm cooking today, and some white wine. In the meantime, I need to pull out the grinder and stuffer and get it all washed up and ready to go! I also got the pepper jam made today for the egg rolls. I'll post recipe if anyone is interested.
Glad to see ya have some "me" time also. This is fun to follow....
If my recollection is correct I didn't like popcorn rice as well as the Jasmine. I remember cooking some to eat with gumbo and it was just extremely popcorn smelling and tasting. Just didn't mix well with gumbo...May be just the thing in boudin which I have never ate.
z
__________________
GMG Daniel Boone
UDS
Weber 22.5" Kettle (blk)
Weber Smokey Joe
Weber Genesis Silver
Smokin Tex
MES 40 with legs Gen 2.5
Maverick ET 732
Brown and lime green ThermaPens
2 orange ThermoPops
A-Maze-N Tube 18"
A-Maze-N Smoker 5"x8"
Vortex
Reply With Quote
Reply

Lower Navigation
Go Back   Smoked-Meat Forums > Sausage


Currently Active Users Viewing This Thread: 1 (0 members and 1 guests)
 
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is On



All times are GMT -5. The time now is 08:24 AM.


Powered by vBulletin® Version 3.8.4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.
Adsense Management by Losha
2009 - 2017