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    1. Home
    2. Boudin
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    Boudin

    @Boudin

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    Location Baton Rouge, La

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    Best posts made by Boudin

    • 1st attempt on Andouille

      Have been making fresh sausage for the past 10 years, and even made some cold smoked sausage with good results. I have always wanted to take a stab at Andouille as I love it and I grew up in LaPlace, La - the Andouille capitol of the world.

      Few improvisations: Didn’t have any beef middles and used a large hog 42-45 mm casing from Walton’s. Didn’t have a 3/4 (18mm) grind plate, but able to get a nice coarse grind through a 1/2 (12mm) plate.

      Used a combination of different recipes that I saw, keeping it simple like the way I remember growing up.

      10 lbs Boston Butt with back fat removed, ground
      69 g salt, 15 g cayenne pepper, 10 g black pepper, 2 g paprika, 3 tbsp finely chopped fresh garlic, 2.6 tsp cure, 2 cups cold water. Did add 1 cup Soy Pro - not sure if that was needed and pretty sure most stores in LaPlace do not use it. Just experimenting…

      Stuffed and let links dry in refrigerator overnight. Took out next morning and let come to room temp with a fan blowing on them for additional drying. Hung and cold smoked
      for 11 hours, gradually raising the temp until internal temp reached 155.

      Came out great! Looked like what I get from the markets and tasted incredible! Haven’t used it yet in a gumbo, but have eaten 2 links as is or with crackers… Going in a gumbo for family Christmas party next week. image0-3.jpeg

      posted in Bragging Board
      Boudin
      Boudin
    • RE: powdered smoke

      calvin - I bought some from Walton’s and put the bag with my other seasonings kept in the top of my pantry. Opened the pantry the next day and it smelled like I was smoking something in the pantry. Very powerful. Now have it inside in of 4 different ziplock bags to contain the smell.

      posted in General
      Boudin
      Boudin
    • RE: First try of Spicy Capocollo

      OleSmokey That looks great. I can smell it through my computer…

      posted in Bragging Board
      Boudin
      Boudin
    • RE: powdered smoke

      zbigjeff 👍 Thanks! That makes sense.

      posted in General
      Boudin
      Boudin

    Latest posts made by Boudin

    • RE: I got an awesome cutting board in mail today! THANKS, Walton's!

      processhead 🤣

      posted in General
      Boudin
      Boudin
    • RE: 2 bone-in pork butts = 2 Coppa’s, Chevalatta and Holly breakfast sausage

      All looks great. The Chevalatta sausage is on my to-do list

      posted in Bragging Board
      Boudin
      Boudin
    • RE: First try of Spicy Capocollo

      OleSmokey That looks great. I can smell it through my computer…

      posted in Bragging Board
      Boudin
      Boudin
    • RE: powdered smoke

      zbigjeff 👍 Thanks! That makes sense.

      posted in General
      Boudin
      Boudin
    • RE: powdered smoke

      calvin - I bought some from Walton’s and put the bag with my other seasonings kept in the top of my pantry. Opened the pantry the next day and it smelled like I was smoking something in the pantry. Very powerful. Now have it inside in of 4 different ziplock bags to contain the smell.

      posted in General
      Boudin
      Boudin
    • RE: Chicken Pork and green onion sausage

      Sounds interesting! Would like to use some chicken breast instead of always using thigh meat. What kind of store bought seasoning? Name brand or just a local mix? Is it Italian flavored?

      posted in Meat Processing
      Boudin
      Boudin
    • 1st attempt on Andouille

      Have been making fresh sausage for the past 10 years, and even made some cold smoked sausage with good results. I have always wanted to take a stab at Andouille as I love it and I grew up in LaPlace, La - the Andouille capitol of the world.

      Few improvisations: Didn’t have any beef middles and used a large hog 42-45 mm casing from Walton’s. Didn’t have a 3/4 (18mm) grind plate, but able to get a nice coarse grind through a 1/2 (12mm) plate.

      Used a combination of different recipes that I saw, keeping it simple like the way I remember growing up.

      10 lbs Boston Butt with back fat removed, ground
      69 g salt, 15 g cayenne pepper, 10 g black pepper, 2 g paprika, 3 tbsp finely chopped fresh garlic, 2.6 tsp cure, 2 cups cold water. Did add 1 cup Soy Pro - not sure if that was needed and pretty sure most stores in LaPlace do not use it. Just experimenting…

      Stuffed and let links dry in refrigerator overnight. Took out next morning and let come to room temp with a fan blowing on them for additional drying. Hung and cold smoked
      for 11 hours, gradually raising the temp until internal temp reached 155.

      Came out great! Looked like what I get from the markets and tasted incredible! Haven’t used it yet in a gumbo, but have eaten 2 links as is or with crackers… Going in a gumbo for family Christmas party next week. image0-3.jpeg

      posted in Bragging Board
      Boudin
      Boudin
    • RE: Cajun Jambalaya by Claude

      Have you always cooked the rice separately and added to the meat/liquid mixture? I have a coworker from the Ville Platte/Grand Prairie area whose father did it that way, and I have never seen that anywhere else. Looks delicious! Curious to the regional differences.

      All I’ve experienced in the River Parishes, Gonzales, Baton Rouge and even Lafayette areas is always adding the uncooked rice to the meat/liquid mix and cooking all together.

      posted in User Recipes
      Boudin
      Boudin
    • RE: Cajun Boudin Recipe by Claude

      Dr_Pain On the boudin/cracklin run, was there a clear winner? Love bringing the kids along!

      posted in User Recipes
      Boudin
      Boudin
    • RE: liver sausage

      Dr_Pain Someone mention Boudin… Looking forward to that recipe! I’ve made it several times, but not pleased with the results. Jambalaya version sounds great. Been thinking about a red beans & rice boudin with ground up smoked sausage, etc. Anyone ever seen / tried something like that?

      posted in User Recipes
      Boudin
      Boudin