Dr_PainChef I am a bit late to the table here after being offline for a good two weeks. Man that looks like good eating, spent 4 days around the Shreveport/Bossier City area eating some good local eats before my sabbatical. I learned lot from everyone here and you guys are helping me up my game. My chef brother is going to be surprised at the next brothers gathering.
Dr_Pain another good idea! Is that a Vacmaster Pro350? Have you had any problems with it? The first one I got the vacuum pump never came on and I returned it and got another one. It worked great for awhile. Now the pump still runs but there’s no vacuum. Any ideas if I’m doing something wrong? Now I’m back to using my old cheap FoodSaver, never have had any problems with it.
Dr_Pain Still not even done getting it all cut. Hopefully I can get the carcass processed tonight.
The first one didn’t go so well. She moved and the shot grazed her, then the sticking didn’t get the mainline so she didn’t get bled as quick as I would have liked. And the hoist setup I had failed as we began skinning. So there was more blood in the shoulders to trim and more hair on the hind to clean.
The second gilt was textbook. I didn’t even need to put feed or milk down to get her still, she just stood there staring at me. I had longer knife so I got the jugular right away. The pen was a little muddy and after the first we just wanted to get her processed as quick as possible so we didn’t save any blood…but we’ll try again next time.
Dr_Pain Gnocchi was used as a vehicle for the week as I grew up with many Italian immigrants. It all started on Thursday and they kept adding something cheap each day. On Friday, they would add fish caught on that day. Saturday would be meat scraps day (modern term i believe is awful). That’s where the dishes separated from making it in a pan or baked in the oven. The gnocchi up north would use parmesano regiano in the making of it because it was local. But, I can’t put my finger on a name for the dish.
I just love that story. A story of usage and necessity is found in many cultures. Down here they use to have Red Beans and Rice on Mondays because it was laundry day and they would use the starch from cooking the rice to starch their clothes (that’s before we added just the right amount of water to be absorbed by the rice)
Dr_Pain for snack sticks I typically use prepackaged mixes. I think a strong favorite from Walton’s is Willies. For kabanos, a Polish snack stick, I use a recipe. There are others that I am playing around with, trying to find the right balance, e.g. hunter sticks.
This looks like a great recipe. I’ve never had boudin, didn’t know what to expect so it wasn’t on my short list. Your recipe makes it clear what the result is, and easy to imagine the flavors, so I am going to make this!
I do gumbo, jambalaya, red beans and rice all pretty often, so am excited to have this great go-to boudin recipe!
I also would use the pork stock I have around always, for the rice, and I always like browning the meat when cooking it for that great improved pork flavor, so I will use those 2 tips. As I make chicken liver pate often, I think I will really like this!
Dr_Pain That will work. When I do smack sticks I cold smoke for about 3 to 4 hours then vacuum seal in bags and sous vide at 155 degrees for 2 1/2 hours. Then cool in an ice bath and unbag and let dry. Works great.