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Started By
Message
re: Homemade Boudin
Posted on 6/18/18 at 6:43 pm to NOLATiger71
Posted on 6/18/18 at 6:43 pm to NOLATiger71
After that post I followed the recipe as close as I could and it was decent. Not Best Stop but adequate. The next day I went on my own and it's awesome. Now looking forward to tweaking it until it's cajun nirvana.
0
Posted on 6/18/18 at 6:44 pm to fatboydave
quote:
How much liver you put in that boudin?
to taste brah
Posted on 6/18/18 at 7:01 pm to Fatboyzbro
LOoks good! I’m impressed
Posted on 8/2/18 at 12:52 pm to Fatboyzbro
Thought I was posting to the recipe page.
Also interested in equipment needed and how to get casings/ pork liver.
Thanks
Also interested in equipment needed and how to get casings/ pork liver.
Thanks
This post was edited on 8/2/18 at 1:05 pm
Posted on 8/2/18 at 1:03 pm to celltech1981
I did this and it works great.
Posted on 8/2/18 at 1:05 pm to unclejhim
I want to be in that number.
Posted on 8/8/18 at 2:23 pm to unclejhim
Going balls out...
Posted on 8/8/18 at 6:57 pm to Fatboyzbro
I will admit I haven't clicked all of your links, so I may be off base. I tried to replicate Biily's boudain balls, awhile back, using Link's recipe as a base. I made, probably, 10 batches, adjusting the recipe along the way. I never got the taste I wanted and gave up. Frustrated. Will try again at somr point
Posted on 8/22/18 at 2:41 am to Fatboyzbro
I can't link to the recipe because I live in Germany. Is there another way to get this? I want to do smoked boudin this coming Sat; do I just smoke the links for an hour or two?
I have found some videos that look pretty good - Jacques Gaspard has a good one, there's a guy called JB that also has some good info. What I can't find, though, is detailed info on the smoking process. Any help will be appreciated!
I have found some videos that look pretty good - Jacques Gaspard has a good one, there's a guy called JB that also has some good info. What I can't find, though, is detailed info on the smoking process. Any help will be appreciated!
Posted on 8/22/18 at 12:37 pm to ThruThickandThin
quote:
I tried to replicate Biily's boudain balls, awhile back, using Link's recipe as a base. I made, probably, 10 batches, adjusting the recipe along the way. I never got the taste I wanted and gave up. Frustrated. Will try again at somr point
I guarantee it took them more than 10 tries to get it right. They perfected that recipe. That shite just doesnt happen overnight.
Posted on 8/22/18 at 8:33 pm to saintsfan1977
I agree. My attempts were decent. But would need several more iterations before commercial quality!
Posted on 8/22/18 at 9:57 pm to Fatboyzbro
I've used links recipe before and it was far from bland. Just be careful with liquid ratio, can get to wet easily. Not the worlds best but better than any I can buy in NE Arkansas.
Posted on 8/28/18 at 1:35 pm to Fatboyzbro
pics didnt work out...wtf
Come up pretty darn good. Haven’t smoked any yet but it’s all smoked pulled pork and liver.
Come up pretty darn good. Haven’t smoked any yet but it’s all smoked pulled pork and liver.
This post was edited on 8/28/18 at 1:39 pm
Posted on 12/26/18 at 9:44 am to Fatboyzbro
quote:
50min instant pot high pressure
Bumping for a quick question about the instant pot.
I just got one for christmas and want to use it asap. I figure I'll knock two birds out b/c I've wanted to try making my own boudin too.
Is this 50 min time just using the meat setting or high pressure option? If i smoked the pork for a couple of hours before, should I reduce to 30 min in instant pot?
Posted on 12/26/18 at 10:35 am to saintsfan1977
quote:
I guarantee it took them more than 10 tries to get it right.
Talked to Billy's dad, Warren, at Thanksgiving, a week before he passed away and told him how much I enjoyed Billy's products.. He told me Billy never stops working to perfect his product.
Billy's crawfish pistolettes are my new favorite. So damn good.
This post was edited on 12/27/18 at 6:43 am
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