- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Homemade Boudin - Add smoke flavor?
Posted on 6/15/20 at 2:47 pm
Posted on 6/15/20 at 2:47 pm
I made some homemade boudin last night (~5lb butt, ~1lb livers, ~6c rice). It is very good, but missing a little something.
I have it all in the fridge now waiting to be made into cheese stuffed egg rolls.
I would like to add more of a smoke flavor, but I don't know if it is too late. I was thinking I could put it on some trays in my MES, and smoke for a little while tasting periodically until I get it like I like?
Is this doable? Is this a good idea? I just got an A-maz-n smoke tube I could use to kind of cold smoke potentially? Is it a bad idea to heat the boudin back up a second time in order to do this before I roll egg rolls to freeze?
Open to any opinions/advice. Thanks in advance.
Sitting in the fridge:
I have it all in the fridge now waiting to be made into cheese stuffed egg rolls.
I would like to add more of a smoke flavor, but I don't know if it is too late. I was thinking I could put it on some trays in my MES, and smoke for a little while tasting periodically until I get it like I like?
Is this doable? Is this a good idea? I just got an A-maz-n smoke tube I could use to kind of cold smoke potentially? Is it a bad idea to heat the boudin back up a second time in order to do this before I roll egg rolls to freeze?
Open to any opinions/advice. Thanks in advance.
Sitting in the fridge:
This post was edited on 6/15/20 at 2:58 pm
3
Posted on 6/15/20 at 2:51 pm to Tadey
Cold smoke would work but I like the skin to dry out a bit so I smoke it at 250 for about 2-3 hours.
Posted on 6/15/20 at 2:53 pm to dtett
It is not stuffed in sausage casing. It is just a big bowl of boudin like it would be going into the sausage stuffer.
Edit: Added pic to original post.
Edit: Added pic to original post.
This post was edited on 6/15/20 at 2:58 pm
Posted on 6/15/20 at 2:55 pm to Tadey
put it in some disposable aluminum pans poked full of holes and cold smoke it. if you spread it out thin it won’t take long at all
a little goes a long way
a little goes a long way
Posted on 6/15/20 at 2:59 pm to cgrand
This is what I'm thinking I will do. I have not cold smoked anything before, but I plan to throw the A-maz-N tube in the smoker basically and just leave the smoker off. I will spread it out on a tray or two and then just mix and taste every 15-20min?
Why put in pan with lid w/ holes? Why not just leave lid off? Just wondering if theres something I'm not thinking about.
Why put in pan with lid w/ holes? Why not just leave lid off? Just wondering if theres something I'm not thinking about.
This post was edited on 6/15/20 at 3:03 pm
Posted on 6/15/20 at 3:05 pm to Tadey
The picture wasn't loaded for me before I replied.
I'd poke holes and smoke in the pan.
I'd poke holes and smoke in the pan.
Posted on 6/15/20 at 3:27 pm to dtett
Gotcha, maybe I misunderstood. Are yall saying poke holes in the bottom of the pan?
Posted on 6/15/20 at 3:40 pm to Tadey
No the top. It'll let smoke in but keep in a larger amount of moisture.
Look up how they make burnt ends. It's the same principle.
Look up how they make burnt ends. It's the same principle.
Posted on 6/15/20 at 3:56 pm to Tadey
I smoke my butt first and add the pulled pork to my veggie and liver mix. Then I simply just don’t simmer it as long in the broth since its already tender (maybe 45 min instead of the usual couple hours). Gives a nice subtle smoke to it. Obviously too late to do this in your case, but worth a try next batch.
Posted on 6/15/20 at 4:16 pm to Soul Gleaux
Good to see someone do this as this is what I plan to do next batch. I am curious though, why cook in water at all? Why not just smoke till fall apart tender?
Posted on 6/15/20 at 5:15 pm to Tadey
The recipe I follow requires cooking all the pork, liver, and veggies down together in water. Then you strain the broth but reserve it to wet the mixture as needed prior to stuffing it. I simmer it after smoking it still to marry all the flavors, and make the reserved liquid more flavorful. Maybe it helps, maybe it doesn’t. Seemed like a good idea to me though 
Posted on 6/15/20 at 5:46 pm to dtett
quote:
Look up how they make burnt ends. It's the same principle.
Holy shite
Posted on 6/15/20 at 6:27 pm to GeauxTigers0107
Chicken livers work well in it. Chicken gizzards too if you want the texture in the sausage. Smoke the links after , don’t smoke the meat before hand. I split my bell peppers between red and green. The red give a subtle sweetness. Add your green onions and sausage during the mix and not while the meat is cooking.
Taste 2-3 times after rice is added. First two times I was off on seasoning bc the rice diluted the seasoning.
Wildcard—roll out 5 lbs with steens syrup. Add half cup of steens to the 5 lbs batch, then case it. It’s a life changer.
Taste 2-3 times after rice is added. First two times I was off on seasoning bc the rice diluted the seasoning.
Wildcard—roll out 5 lbs with steens syrup. Add half cup of steens to the 5 lbs batch, then case it. It’s a life changer.
Posted on 6/15/20 at 10:43 pm to michael corleone
Not making links so this isn’t really an option.
Posted on 6/16/20 at 2:27 am to Tadey
A lot of people just use smoked butt. But some just cube it and simmer. A combination of the two works well also. It’s adds just a little smoke.
Posted on 6/16/20 at 10:25 am to Soul Gleaux
Looks Great.
Do you mind sharing your recipe?
Do you mind sharing your recipe?
Posted on 6/16/20 at 12:09 pm to blucollarskolar
It’s from Donald Link’s Real Cajun.
Posted on 6/16/20 at 12:31 pm to Soul Gleaux
That looks awesome. I may have to do that with the next pork butt I smoke.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News