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Anybody ever stuffed boudin cold? *Updated with finished productPosted by LSUballs 
on 1/18/21 at 5:12 pm
on 1/18/21 at 5:12 pm
3
0I’ve always done the whole process in a day. And the meat/rice mixture is still warm. But I think I’ve bit off more boudin than I have time to make tonite and would like to do the stuffing part tomorrow night. Does it stuff worth a shite if the stuffing is cold?
ETA- where I’m at in the process. Got a while to go
Image: https://i.postimg.cc/DZrfwhmc/7-AC5-D0-BC-144-C-4-EF0-A223-E20-FE2-AECEB6.jpg
ETA- where I’m at in the process. Got a while to go
Image: https://i.postimg.cc/DZrfwhmc/7-AC5-D0-BC-144-C-4-EF0-A223-E20-FE2-AECEB6.jpg
This post was edited on 1/19 at 10:47 pm
re: Anybody ever stuffed boudin cold? *Updated with finished productPosted by List Eater 
on 1/18/21 at 5:21 pm to LSUballs
on 1/18/21 at 5:21 pm to LSUballsquote:
ETA- where I’m at in the process
can you post the process before stuffing
re: Anybody ever stuffed boudin cold? *Updated with finished productPosted by LSUballs on 1/18/21 at 5:27 pm to List Eater
on 1/18/21 at 5:27 pm to List EaterThey won’t be Mdawg quality but sure
I’ve never done it cold but if it’s mixed well and it’s going through a compression stuffer I don’t see any real issue. Maybe a little gummy.
Make some into balls. Whenever I’ve made it I’ve always chilled the portion to make balls simply because they hold together better. Hence the gummy response.
Make some into balls. Whenever I’ve made it I’ve always chilled the portion to make balls simply because they hold together better. Hence the gummy response.
I cooked it down until everything was tender, about 1:45, strained and separated the stock. I think I’ll just reheat the stock, make hot rice, then mix in the tub with the chilled meat when I go to stuff it tomorrow. That will get everything back heated up. This is 20lbs of pork butt, 5 lbs of pork liver, 10 yellow onions, 20 celery stalks, 2 red & 2 green peppers, 8 big jalapeños, 3 heads of garlic and seasonings. Will grind and add about 7lbs of rice before stuffing.
Image: https://i.postimg.cc/6qgy7XCb/FF9-C2417-6-C20-49-A8-A192-64558-E187-D0-F.jpg
Image: https://i.postimg.cc/bYBGVQ40/3-F8244-B3-DAF5-4-C6-B-8232-838448-B6-B624.jpg
Image: https://i.postimg.cc/6qgy7XCb/FF9-C2417-6-C20-49-A8-A192-64558-E187-D0-F.jpg
Image: https://i.postimg.cc/bYBGVQ40/3-F8244-B3-DAF5-4-C6-B-8232-838448-B6-B624.jpg
This post was edited on 1/18 at 7:25 pm
re: Anybody ever stuffed boudin cold? *Updated with finished productPosted by consumptive_use on 1/18/21 at 7:53 pm to LSUballs
on 1/18/21 at 7:53 pm to LSUballsI have, but my recipe does result in all the cooking liquid being put back into the meat/rice/veggie mixture.
It is noticeably different than stuffing while warm, but not enough that I would heat everything back up just to stuff it.
It is noticeably different than stuffing while warm, but not enough that I would heat everything back up just to stuff it.
re: Anybody ever stuffed boudin cold? *Updated with finished productPosted by theantiquetiger 
on 1/18/21 at 11:07 pm to LSUballs
on 1/18/21 at 11:07 pm to LSUballsI always found my grinder/stuffer works better when the stuff is cold
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re: Anybody ever stuffed boudin cold? *Updated with finished productPosted by blucollarskolar on 1/19/21 at 7:02 am to LSUballs
on 1/19/21 at 7:02 am to LSUballsThat looks awesome. Post some pics after you finish if you don't mind. 
re: Anybody ever stuffed boudin cold? *Updated with finished productPosted by LSUballs on 1/19/21 at 10:38 pm to blucollarskolar
on 1/19/21 at 10:38 pm to blucollarskolarTook 1.75 gallons of reserved liquid and cooked 7lbs of rice in it
Image: https://i.postimg.cc/15GqQ2Fr/31-F1-C3-EC-84-E7-472-F-96-F1-22887819-A378.jpg
Image: https://i.postimg.cc/Kv2fXdjm/F3-D58602-43-F1-4462-AA60-73-DFB3-D5573-C.jpg
Chop up meat/veggie mixture
Image: https://i.postimg.cc/FsVZhDk3/4-A053631-F9-AA-4162-A85-C-335-DED93-B9-EE.jpg
Add parsley and green onions
Image: https://i.postimg.cc/y6MQ1L68/0-D897349-08-D3-4-F88-8-A4-C-4-B15-DFAE500-F.jpg
Add the cooked rice, remaining stock, and mix the hell out of it
Image: https://i.postimg.cc/tJRDnMcK/B18-DDB75-76-C5-47-DB-A75-B-73-A98-D1-CB753.jpg
Strap some natural pig gut on the stuffer and make some boudin
Image: https://i.postimg.cc/qRT14RxM/BA0-B2-EAB-503-B-436-F-90-FA-D40763-FB8055.jpg
Image: https://i.postimg.cc/05J7cxYV/9-FB8911-D-12-C2-4671-9-CA4-F119-D469-AE68.jpg
Image: https://i.postimg.cc/vHhZXs9k/6-E4-ACEE9-60-BB-4466-B450-17096149-C00-C.jpg
Image: https://i.postimg.cc/15GqQ2Fr/31-F1-C3-EC-84-E7-472-F-96-F1-22887819-A378.jpg
Image: https://i.postimg.cc/Kv2fXdjm/F3-D58602-43-F1-4462-AA60-73-DFB3-D5573-C.jpg
Chop up meat/veggie mixture
Image: https://i.postimg.cc/FsVZhDk3/4-A053631-F9-AA-4162-A85-C-335-DED93-B9-EE.jpg
Add parsley and green onions
Image: https://i.postimg.cc/y6MQ1L68/0-D897349-08-D3-4-F88-8-A4-C-4-B15-DFAE500-F.jpg
Add the cooked rice, remaining stock, and mix the hell out of it
Image: https://i.postimg.cc/tJRDnMcK/B18-DDB75-76-C5-47-DB-A75-B-73-A98-D1-CB753.jpg
Strap some natural pig gut on the stuffer and make some boudin
Image: https://i.postimg.cc/qRT14RxM/BA0-B2-EAB-503-B-436-F-90-FA-D40763-FB8055.jpg
Image: https://i.postimg.cc/05J7cxYV/9-FB8911-D-12-C2-4671-9-CA4-F119-D469-AE68.jpg
Image: https://i.postimg.cc/vHhZXs9k/6-E4-ACEE9-60-BB-4466-B450-17096149-C00-C.jpg
re: Anybody ever stuffed boudin cold? *Updated with finished productPosted by Darla Hood 
on 1/19/21 at 11:31 pm to LSUballs
on 1/19/21 at 11:31 pm to LSUballsLooks fantastic!
re: Anybody ever stuffed boudin cold? *Updated with finished productPosted by GeauxTigers0107 on 1/20/21 at 3:52 am to LSUballs
on 1/20/21 at 3:52 am to LSUballsThat looks killer. Wish I knew how to do that and had the equipment to try.
re: Anybody ever stuffed boudin cold? *Updated with finished productPosted by Btrtigerfan on 1/20/21 at 8:51 am to LSUballs
on 1/20/21 at 8:51 am to LSUballsSome fine looking boudin. Thanks for sharing the pics.
re: Anybody ever stuffed boudin cold? *Updated with finished productPosted by List Eater on 1/20/21 at 8:52 am to LSUballs
on 1/20/21 at 8:52 am to LSUballsThanks for sharing
Image: https://giffiles.alphacoders.com/206/206509.gif width=400
This post was edited on 1/20 at 9:39 am
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