Smoked Boudin.
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Did a little test batch of smoked boudin this weekend, Will be trying some hot off the grill tomorrow.
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processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camo
That looks good. I have never heard of smoking boudin before, only fresh boudin.
Did you add cure to the boudin? What was your smoking temperature schedule? -
Ill take a jar of mustard and a sleeve of saltines to put boudin down.
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mdseaside Looks great, let us know how it tastes!
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lkrfletcher Sous Vide Canning PK100 Team Blue Power User Colorado Military Veterans Veteranreplied to mdseaside on last edited by
mdseaside - looks good.
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wdaly Cast Iron Canning Green Mountain Grill Team Orange Masterbuilt Power User Military Veterans Regular Contributors Yearling Nebraskareplied to mdseaside on last edited by
mdseaside Not sure I’ve ever had boudin. How did it taste?
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wdaly The easy way to describe it is a rice casserole stuffed into a casing.
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processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camoreplied to HerbcoFood on last edited by
HerbcoFood said in Smoked Boudin.:
wdaly The easy way to describe it is a rice casserole stuffed into a casing.
Traditional cajun boudin meat block is usually pork and pork liver.
Seasoned with salt, black pepper, fresh green onion, and cayenne.There are also many variations on this general theme.
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Is that fresh green onion tops or jap,s I see in them?
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processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camoreplied to tarp on last edited by
The boudin I have eating definitely had tops in it. Can’t say with any certainty whether the they used the whole thing or not though. I did not make it.
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tarp from the shape of being all in a uniform square shape, I am willing to bet it’s green onions.
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camoreplied to mdseaside on last edited by
mdseaside they look really good. I never had it before.
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardeningreplied to mdseaside on last edited by
mdseaside These look awesome, need a nice roll, sauerkraut and mustard.
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For anyone who hasn’t ever had boudin, order all of their boudin and boudin products from: https://www.beststopinscott.com/
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mdseaside Did not have to add any cure because everything was fully cooked before stuffing. Cooked and mixed the sausage Saturday and let it bloom over night and smoked it Sunday for about 1 1/2 hours at 130. Just looking for good color and tasted a link to see how it was doing. Nice light smoke is all I was looking for. And yes those are green onion tops added just before stuffing for a little fresh flavor. One of my favorite things to do with it is make a cheese dip and add grilled boudin to it less the casings. They can get a little tough.
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HerbcoFood The Best Stop is one of my favorites. It’s about 50 miles away in Scott, La but they recently partnered with a local grocery chain in the Baton Rouge/New Orleans area named Rouses and the store carries a lot of Best Stop products.
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processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camo
When I lived in Louisiana I would pick up a couple of hot boudin links at a little convenience store just outside of Eunice on my way to work in the morning. Man, that was good. Pretty sure they made it on site.
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Boudin Great so now there is a chance their quality will now suffer. I have noticed over the years once those smaller operations have to ramp up their production the quality suffers tremendously.
