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Anybody ever stuffed boudin cold? *Updated with finished product
Posted on 1/18/21 at 5:12 pm
Posted on 1/18/21 at 5:12 pm
I’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
ETA- where I’m at in the process. Got a while to go
This post was edited on 1/19/21 at 10:47 pm
3
Posted on 1/18/21 at 5:21 pm to LSUballs
quote:
ETA- where I’m at in the process
can you post the process before stuffing
Posted on 1/18/21 at 5:27 pm to List Eater
They won’t be Mdawg quality but sure
Posted on 1/18/21 at 5:45 pm to LSUballs
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.
Posted on 1/18/21 at 7:23 pm to Martini
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.
This post was edited on 1/18/21 at 7:25 pm
Posted on 1/18/21 at 7:36 pm to LSUballs
Seems like it would be hard to get it out of the stuffer tube if it’s cold
This post was edited on 1/18/21 at 7:37 pm
Posted on 1/18/21 at 7:42 pm to gmrkr5
I agree. I think I’ve got it figured out how to get everything back warmed up
Posted on 1/18/21 at 7:53 pm to LSUballs
I 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.
Posted on 1/18/21 at 9:56 pm to LSUballs
You could put that shite in the freezer and it would be good as a popsicle. Man that looks good.
Posted on 1/18/21 at 11:07 pm to LSUballs
I always found my grinder/stuffer works better when the stuff is cold
Posted on 1/19/21 at 7:02 am to LSUballs
That looks awesome. Post some pics after you finish if you don't mind. 
Posted on 1/19/21 at 10:38 pm to blucollarskolar
Took 1.75 gallons of reserved liquid and cooked 7lbs of rice in it
Chop up meat/veggie mixture
Add parsley and green onions
Add the cooked rice, remaining stock, and mix the hell out of it
Strap some natural pig gut on the stuffer and make some boudin
Chop up meat/veggie mixture
Add parsley and green onions
Add the cooked rice, remaining stock, and mix the hell out of it
Strap some natural pig gut on the stuffer and make some boudin
Posted on 1/19/21 at 11:31 pm to LSUballs
Looks fantastic!
Posted on 1/20/21 at 12:37 am to LSUballs
Kudos Mr. Balls!
Posted on 1/20/21 at 3:52 am to LSUballs
That looks killer. Wish I knew how to do that and had the equipment to try.
Posted on 1/20/21 at 8:42 am to LSUballs
i've been wanting to make a batch for a minute.. got some casings and everything. may have to do it this weekend after seeing your thread
Posted on 1/20/21 at 8:51 am to LSUballs
Some fine looking boudin. Thanks for sharing the pics.
Posted on 1/20/21 at 8:52 am to LSUballs
Thanks for sharing
Posted on 1/20/21 at 9:19 am to LSUballs
quote:
LSUballs
Posted on 1/20/21 at 9:37 am to Stexas
This post was edited on 1/20/21 at 9:39 am
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