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re: Louisiana Smoked Sausage
Posted on 9/27/16 at 7:56 pm to Pepperidge
Posted on 9/27/16 at 7:56 pm to Pepperidge
I make all my cured and smoked meats here at home. Much better quality than you can buy and I know exactly what is in them. It took awhile to learn the process but I enjoy making the sausage, tasso, bacon and even the occasional ham. I am currently trying to perfect a good boudin recipe but keep ending up with wet and mushy product. I will get it eventually but until then I eat my mistakes.
Posted on 9/28/16 at 7:29 am to LSU2001
quote:
I am currently trying to perfect a good boudin recipe but keep ending up with wet and mushy product. I will get it eventually but until then I eat my mistakes
Undercooked your rice by about 5 minutes and add it to your pork cold.
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