re: boudin help

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.