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Old 12-21-2017, 11:14 PM   #78
JonW
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Join Date: Oct 2008
Location: Lickskillet, TX
Hunt In: Tennessee, Ohio, Texas
Default Ragin Blaze Boudin

Quote:
Originally Posted by Cajun Blake View Post
Hank Shaw didn't invent boudin ... Boudreaux and Thibodeaux did hundreds of years ago [emoji6]b



I use natural casing for boudin that I steam. I use artificial (cellulose) casing for boudin that is smoked. After warming and when it's time to eat, I do NOT consume the casing; real or fake.



smoked



If you take those precautions then it sounds as if you understand why I recommended to the person inquiring about COLD smoking that cure should be used to be on the safe side.

His boudin recipe is one of the few of his that I would NOT recommend, but I'm not sure why he would be unqualified to dispense advice about common sense precautions when raw flesh is kept at temperatures favorable for bacterial growth for extended periods of time, but if you use artificial casings whrb you smoke it sounds like you would agree with him.





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Last edited by JonW; 12-21-2017 at 11:33 PM.
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