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re: Why The Hell Would You NOT Eat The Casing On Good Boudin?

Posted on 5/19/17 at 9:57 pm to
Posted by mouton
Savannah,Ga
Member since Aug 2006
28276 posts
Posted on 5/19/17 at 9:57 pm to
Is this type of link with this type of casing "rare" at the places that make the best boudin in south la?
Posted by puse01
Member since Sep 2011
3742 posts
Posted on 5/19/17 at 10:43 pm to
Nope.

Here is the deal:

Hog casings are fragile. Most folks don't try to blow them up to maximum fill. They are easy to crank out like that. It all comes down to the baw that makes them. A true artisan (puse01) takes his time and fills that casing properly. A lot of places churn out a lot of product and don't push the casing to its limits. Thus, the old condom skin.
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