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Started By
Message
boudin help
Posted on 1/14/14 at 2:21 pm
Posted on 1/14/14 at 2:21 pm
im having some boudin issues-
I am cooking meat with seasoning, etc grinding meat, mixing meat 1/2 & 1/2 to rice, slightly more meat than rice.. but final product come out dry. its edibile and still better than i can get in the store here in Beaumont- but not quite to expectations. any ideas?
I am cooking meat with seasoning, etc grinding meat, mixing meat 1/2 & 1/2 to rice, slightly more meat than rice.. but final product come out dry. its edibile and still better than i can get in the store here in Beaumont- but not quite to expectations. any ideas?
This post was edited on 1/14/14 at 2:23 pm
5
Posted on 1/14/14 at 2:25 pm to GEAUXSCHOONER
quote:
any ideas?
I can't judge without tasting.
Send me about 8 pounds and I will get back to you.
Posted on 1/14/14 at 2:27 pm to GEAUXSCHOONER
Use a bit more of the aromatic veggies of the trinity in it. That will give more flavor to it and produce more liquid into the final product. Saute the veggies, let them cool and run them through the mill with the meat.
Posted on 1/14/14 at 2:30 pm to GEAUXSCHOONER
In your 50% meat, make that 25% Grd Beef with a higher fat content and use a fattier pork as you other 25%. Veggies as recommended above also good idea-I like to mince mine in food pross to get juices as well as flavor plus pieces aren't so big when you eat the final product.
Posted on 1/14/14 at 4:48 pm to GEAUXSCHOONER
presumably you are slow simmering the meat in a pot of water, where you add seasonings and aromatics, to get it ready for grinding. if so, reserve some of that liquid. after you mix the chopped/ground meat, vegetables, and rice together in the bowl, add some of this liquid into the mixture until you reach the desired level of moisture. keep track of how much liquid you add, and you can adjust in future batches until you get it to where you want.
i could drink a bowl full of that liquid when i'm done cooking down the meat for grinding. stuff is delicious.
i could drink a bowl full of that liquid when i'm done cooking down the meat for grinding. stuff is delicious.
Posted on 1/14/14 at 5:04 pm to Eddie Vedder
It could be lack of fat, rather than lack of liquid moisture. Use a bit more fat in your meat mixture.
Posted on 1/14/14 at 5:16 pm to GEAUXSCHOONER
quote:
final product come out dry
Add more of the stock that you cooked your meat and seasonings in, to the meat rice mixture at the last minute. There's a fine line, and will probably take a few tries, but if you track your portions, you'll get the recipe to where you like it.
Posted on 1/14/14 at 8:40 pm to Jambo
could it be the meat is ground, rather than chopped.. would that make a difference?
i will add more liquid to the mix
i will add more liquid to the mix
Posted on 1/14/14 at 8:46 pm to GEAUXSCHOONER
What Eddie and Jambo said.
Posted on 1/14/14 at 10:12 pm to OTIS2
quote:
What Eddie and Jambo said.
Ditto what they ^^^ said
Save seasoned stock from cooked meat & vegetables
Add liquid to rice & meat mixture for desired taste and moisture content
Posted on 1/15/14 at 2:15 am to Got Blaze
I roast my pork in the smoker overnight, the run through the grinder with onion, garlic, celery, green pepper, green onion.
My slurry consists of water, a little kichen bouquet, salt, black pepper, cayenne, and a few other spices.
I mix the meat/veggies (grinded) with the cooked rice, then add the slurry until it's the consistency we're shooting for. (wet enough, and tastes like you want)
After that, either roll into balls, or run through the sausage stuffer for links.
Hope this helps.
My slurry consists of water, a little kichen bouquet, salt, black pepper, cayenne, and a few other spices.
I mix the meat/veggies (grinded) with the cooked rice, then add the slurry until it's the consistency we're shooting for. (wet enough, and tastes like you want)
After that, either roll into balls, or run through the sausage stuffer for links.
Hope this helps.
Posted on 1/18/14 at 9:16 am to Jambo
I've used a bit of chicken liver in mine and poached it. Some I know use pork liver but I've just never chased that down. I see someone suggesting beef in this thread although I've never used it either.
I use medium grain rice as well and found the mixture needs to be more moist than you would think. Not soupy but a bit wetter than your eye will allow. If that makes sense.
I use medium grain rice as well and found the mixture needs to be more moist than you would think. Not soupy but a bit wetter than your eye will allow. If that makes sense.
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