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-   -   Ragin Blaze Boudin (https://discussions.texasbowhunter.com/forums/showthread.php?t=516758)

Huntin 03-06-2015 08:32 AM

Ragin Blaze Boudin
 
1 Attachment(s)
Today is the day. Making the 40 lbs. of Boudin from Ragin Blaze. I have everything together and started chopping.

ANSCAG 03-06-2015 08:39 AM

Jealously following!

panhandlehunter 03-06-2015 08:52 AM

Nice. I made 40lbs a couple months ago. Only have about 5lbs left. I need to kill another pig to replenish my supply. Lol. It's good stuff.

Outback 03-06-2015 08:59 AM

I have always wanted to make boudin. I've stuffed sausage so I ain't skeered. Is there a trick? Don't want the blood stuff for sure! Do you have a recipe you're following?

SwampRabbit 03-06-2015 09:01 AM

In! Since we've started making boudin, our freezer is never lacking it... It can be so easy to make too.

BrandonH 03-06-2015 09:57 AM

Following along. This is something I need to try.

Huntin 03-06-2015 09:59 AM

Quote:

Originally Posted by Outback (Post 9833660)
I have always wanted to make boudin. I've stuffed sausage so I ain't skeered. Is there a trick? Don't want the blood stuff for sure! Do you have a recipe you're following?

Bought the seasoning from Blake and following his recipe.

Huntin 03-06-2015 10:01 AM

1 Attachment(s)
Meat cooking and cutting up onions and parsley....

Cajun Blake 03-06-2015 10:18 AM

Quote:

Originally Posted by Huntin (Post 9833950)
Meat cooking and cutting up onions and parsley....

looks great brother ; PM or call me if you need any help along the way

let the meat cook for several hours on Medium until tender, strain , set aside and let cool

do not throw away the seasoned water used to cook the meat

cook rice and let it cool

grind meat according to your taste (fine or coarse)

combine rice with meat, add green onions, add RB boudin seasoning, mix together , taste

add as much seasoning as you like ... continue to mix and taste

then stuff into casing

http://boudinlink.com/wp-content/upl...udin-Photo.jpg

Huntin 03-06-2015 11:34 AM

You Got it brother....;)b

BrandonH 03-06-2015 11:35 AM

What kind of meat are yall using?

panhandlehunter 03-06-2015 11:43 AM

Quote:

Originally Posted by BrandonH (Post 9834359)
What kind of meat are yall using?

When I made mine, I used wild pork and pork liver.

BrandonH 03-06-2015 12:12 PM

Quote:

Originally Posted by panhandlehunter (Post 9834387)
When I made mine, I used wild pork and pork liver.

That will work... got plenty of little piggies.

Cajun Blake 03-06-2015 12:15 PM

Quote:

Originally Posted by BrandonH (Post 9834359)
What kind of meat are yall using?

boneless pork shoulder

Stan R 03-06-2015 12:17 PM

What do you do with the seasoned water? Cook the rice?

I got 2 bags of the mix and then sold Blake my meat mixer. :-)

LemmeOut 03-06-2015 12:27 PM

Here are some pics from the batch that PBFrijoles and I made last weekend. We didn't stuff any into casings because we plan on using it for boudin balls and stuffing other things.http://tapatalk.imageshack.com/v2/15...93f9fbd9ba.jpghttp://tapatalk.imageshack.com/v2/15...caad2767f4.jpghttp://tapatalk.imageshack.com/v2/15...bf8b0b2351.jpghttp://tapatalk.imageshack.com/v2/15...c6bae5a336.jpghttp://tapatalk.imageshack.com/v2/15...14ed1864f0.jpghttp://tapatalk.imageshack.com/v2/15...97c6355b32.jpg

Cajun Blake 03-06-2015 12:39 PM

Quote:

Originally Posted by Stan R (Post 9834504)
What do you do with the seasoned water? Cook the rice?

I got 2 bags of the mix and then sold him my meat mixer. :-)


the seasoned water is used to add moisture to rice/meat mixture

if you don't add water, the boudin will be dry and taste like rice with meat


you can use maybe 25% of the seasoned water (added to regular water) when cooking the rice to enhance the flavor

Stan R 03-06-2015 01:10 PM

Fried boudin balls.... one of my favorite.

Try using them for breakfast taco's with eggs.

panhandlehunter 03-06-2015 01:11 PM

Quote:

Originally Posted by BrandonH (Post 9834475)
That will work... got plenty of little piggies.

Yep. And cheaper than buying pork roasts.

SwampRabbit 03-06-2015 01:26 PM

One of these days I really want to try the difference between the stewed in veggie flavor and fresh onion vs the commercial boudin mix I have been using that has the heat combined with dried green onions, and "veggie" seasonings all in one packet. The problem is 1) I am lazy and 2) my wife doesn't want me trying to "fix" something she doesn't see as broken :D

For the meat, I have used both domestic boston butt and wild pork. I haven't noticed a difference between the two. If anything, when I tell people it is feral hog, for some reason I get more praise for how good it tastes. I think it has something to do with the idea that it is somehow more authentic...

SwampRabbit 03-06-2015 01:30 PM

I'd be curious if anybody uses feral hog liver though. For some reason, maybe it is a good one, I stay away from organs from feral hogs. I kow thier meat is fine, but I try to stay away from the other stuff. Because of that, I just get pork liver from the butcher.

Huntin 03-06-2015 04:31 PM

1 Attachment(s)
cooled and grinding the meat

Huntin 03-06-2015 04:33 PM

Quote:

Originally Posted by LemmeOut (Post 9834533)

what batter for the Boudin balls? I am fixing to make some of those

SwampRabbit 03-06-2015 04:40 PM

looking good... keep them pictures coming.

swgreen 03-06-2015 04:43 PM

Looks good

Cajun Blake 03-06-2015 04:53 PM

Quote:

Originally Posted by Huntin (Post 9835348)
what batter for the Boudin balls? I am fixing to make some of those



roll boudin balls up the size of medium meatballs , in palm of hand

carefully dip in liquid wash ( 2 beaten eggs, 2 Tblspn water, dash of RB)

then coat with this dry mixture : 3/4 cup all purpose flour , 1/4 cup corn starch

350 degrees fry in Crisco or peanut oil until golden brown

Huntin 03-06-2015 05:04 PM

Quote:

Originally Posted by Cajun Blake (Post 9835404)
roll boudin balls up the size of medium meatballs , in palm of hand

carefully dip in liquid wash ( 2 beaten eggs, 2 Tblspn water, dash of RB)

then coat with this dry mixture : 3/4 cup all purpose flour , 1/4 cup corn starch

350 degrees fry in Crisco or peanut oil until golden brown

Good deal. mixing now and wondering how much boudin seasoning to use. I followed the instructions.

Lungbustr 03-06-2015 05:14 PM

Im gonna have to try this out. I'm down to about 10lbs of deer boudain in the freezer.

LemmeOut 03-06-2015 05:40 PM

Quote:

Originally Posted by Cajun Blake (Post 9835404)
roll boudin balls up the size of medium meatballs , in palm of hand

carefully dip in liquid wash ( 2 beaten eggs, 2 Tblspn water, dash of RB)

then coat with this dry mixture : 3/4 cup all purpose flour , 1/4 cup corn starch

350 degrees fry in Crisco or peanut oil until golden brown

We improvised on Saturday and used panko and after a roll in the egg/milk wash. We did add some Blaze to the panko crumbs.

We used the whole bag of boudin seasoning in the batch we did and it has a nice kick but won't burn your butt later.

Huntin 03-06-2015 05:47 PM

2 Attachment(s)
Boudin balls done. they are great

Cajun Blake 03-06-2015 06:26 PM

Huntin .... you're a pro brother ;)b looks awesome


mix in seasoning to boudin and taste to determine what flavor you like

panhandlehunter 03-06-2015 06:52 PM

Quote:

Originally Posted by SwampRabbit (Post 9834801)
I'd be curious if anybody uses feral hog liver though. For some reason, maybe it is a good one, I stay away from organs from feral hogs. I kow thier meat is fine, but I try to stay away from the other stuff. Because of that, I just get pork liver from the butcher.


I do the same. Not sure if it's good or not, but I stay away from their organ meat.

Red Arrow 03-06-2015 06:54 PM

Daaaanggg!!! It all looks so good I am drooling over my dang computer right now.

coldgas 03-06-2015 08:21 PM

Looks good!

Huntin 03-06-2015 08:45 PM

Going to stuff in casing tomorrow. I will have to say that it is some of the best Boudin that I have eaten. Thanks Blake

Cphil87 03-06-2015 10:51 PM

Ragin Blaze Boudin
 
Making my mouth water .. I have probably 15 pounds of duck I'm thinking of trying my hand at some duck boudain

BrandonH 03-07-2015 10:17 AM

Quote:

Originally Posted by Huntin (Post 9835998)
Going to stuff in casing tomorrow. I will have to say that it is some of the best Boudin that I have eaten. Thanks Blake

Patiently waiting to see the finished product.

Huntin 03-07-2015 06:09 PM

2 Attachment(s)
Done stuffing and in the freezer.

Cphil87 03-07-2015 06:47 PM

^ I can send me address if needed

Cajun Blake 03-07-2015 08:25 PM

job well done brother ;)b

we're you pleased with the final product ?

did it taste good ?


first thing I would do is put some boudin links on the pit and smoke it

BrandonH 03-07-2015 09:30 PM

Quote:

Originally Posted by Cajun Blake (Post 9838358)
first thing I would do is put some boudin links on the pit and smoke it

Is it preferred to vacuum seal and freeze fresh or smoke it like sausage then freeze?

panhandlehunter 03-07-2015 10:20 PM

Ragin Blaze Boudin
 
Quote:

Originally Posted by BrandonH (Post 9838509)
Is it preferred to vacuum seal and freeze fresh or smoke it like sausage then freeze?


I give mine a quick boil then vacuum deal and freeze.

Cajun Blake 03-08-2015 08:41 AM

Quote:

Originally Posted by BrandonH (Post 9838509)
Is it preferred to vacuum seal and freeze fresh or smoke it like sausage then freeze?

I vac seal fresh then freeze

before eating , either smoke , boil or steam boudin links

Huntin 03-08-2015 10:41 AM

Quote:

Originally Posted by Cajun Blake (Post 9838358)
job well done brother ;)b

we're you pleased with the final product ?

did it taste good ?


first thing I would do is put some boudin links on the pit and smoke it


It is very good, some of the best I have eaten.
Thanks again

wanderin39 03-08-2015 11:34 AM

Where did you get the Ragin mix? Have to try this, going hunting in a few days.

Huntin 03-08-2015 03:30 PM

Quote:

Originally Posted by wanderin39 (Post 9839362)
Where did you get the Ragin mix? Have to try this, going hunting in a few days.

Cajun Blake right above my post. Send him a PM

Mexico 03-08-2015 03:49 PM

Looks dang good!

RedArrow 03-21-2015 09:47 AM

I use deer meat instead of liver, gives it a great flavor. Always have deer meat, never liver around!!

Smart 03-24-2015 07:24 PM

nice work guys on all counts....

Graysonhogs 03-26-2015 01:40 PM

Looks awesome


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