re: Anybody ever stuffed boudin cold? *Updated with finished product

I think mine is a 10lb stuffer. Maybe a 15lb. Not sure of the name brand. I bought it from a local restaurant supply store for $200. Works well

Here’s my hen scratch if you can read it. This was my base for the initial cooking down, minus the rice of course. I also threw in a few bay leaves. After the rice, meat and all were mixed I added a little more Cayenne, black pepper, garlic powder and salt to taste. I also added a few glugs of Redboat fish sauce, because why not. The liberties of not being a real coonass. The casing were 32-35 natural casing. This is close to the framework and f Donald Link’s recipe. I’ve made a batch for the last 6 years and have tweaked a little each year. This is my best batch. A big reason is because I finally got a stuffer and quit chopping my rice up trying to stuff links with a grinder and making it too mushy. It’s fun. Before I die I’m going to have a recipe better than Billy’s, Best Stop or one of them. Or drink a lot of beer trying