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Old 03-06-2015, 09:32 AM   #1
Huntin
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Default Ragin Blaze Boudin

Today is the day. Making the 40 lbs. of Boudin from Ragin Blaze. I have everything together and started chopping.
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Old 03-06-2015, 09:39 AM   #2
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Jealously following!
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Old 03-06-2015, 09:52 AM   #3
panhandlehunter
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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.
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Old 03-06-2015, 09:59 AM   #4
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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?
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Old 03-06-2015, 10:01 AM   #5
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In! Since we've started making boudin, our freezer is never lacking it... It can be so easy to make too.
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Old 03-06-2015, 10:57 AM   #6
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Following along. This is something I need to try.
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Old 03-06-2015, 10:59 AM   #7
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Quote:
Originally Posted by Outback View Post
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.
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Old 03-06-2015, 11:01 AM   #8
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Meat cooking and cutting up onions and parsley....
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Old 03-06-2015, 11:18 AM   #9
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Quote:
Originally Posted by Huntin View Post
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

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Old 03-06-2015, 12:34 PM   #10
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You Got it brother....
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Old 03-06-2015, 12:35 PM   #11
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What kind of meat are yall using?
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Old 03-06-2015, 12:43 PM   #12
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What kind of meat are yall using?
When I made mine, I used wild pork and pork liver.
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Old 03-06-2015, 01:12 PM   #13
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When I made mine, I used wild pork and pork liver.
That will work... got plenty of little piggies.
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Old 03-06-2015, 01:15 PM   #14
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What kind of meat are yall using?
boneless pork shoulder
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Old 03-06-2015, 01:17 PM   #15
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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. :-)

Last edited by Stan R; 03-06-2015 at 01:22 PM..
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Old 03-06-2015, 01:27 PM   #16
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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.
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Old 03-06-2015, 01:39 PM   #17
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Quote:
Originally Posted by Stan R View Post
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
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Old 03-06-2015, 02:10 PM   #18
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Fried boudin balls.... one of my favorite.

Try using them for breakfast taco's with eggs.
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Old 03-06-2015, 02:11 PM   #19
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That will work... got plenty of little piggies.
Yep. And cheaper than buying pork roasts.
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Old 03-06-2015, 02:26 PM   #20
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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

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...
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Old 03-06-2015, 02:30 PM   #21
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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.
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Old 03-06-2015, 05:31 PM   #22
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cooled and grinding the meat
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Old 03-06-2015, 05:33 PM   #23
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Quote:
Originally Posted by LemmeOut View Post
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.
what batter for the Boudin balls? I am fixing to make some of those
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Old 03-06-2015, 05:40 PM   #24
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looking good... keep them pictures coming.
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Old 03-06-2015, 05:43 PM   #25
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Looks good
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Old 03-06-2015, 05:53 PM   #26
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Quote:
Originally Posted by Huntin View Post
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
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Old 03-06-2015, 06:04 PM   #27
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Quote:
Originally Posted by Cajun Blake View Post
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.
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Old 03-06-2015, 06:14 PM   #28
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Im gonna have to try this out. I'm down to about 10lbs of deer boudain in the freezer.
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Old 03-06-2015, 06:40 PM   #29
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Quote:
Originally Posted by Cajun Blake View Post
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.
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Old 03-06-2015, 06:47 PM   #30
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Boudin balls done. they are great
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Old 03-06-2015, 07:26 PM   #31
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Huntin .... you're a pro brother looks awesome


mix in seasoning to boudin and taste to determine what flavor you like
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Old 03-06-2015, 07:52 PM   #32
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Quote:
Originally Posted by SwampRabbit View Post
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.
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Old 03-06-2015, 07:54 PM   #33
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Daaaanggg!!! It all looks so good I am drooling over my dang computer right now.
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Old 03-06-2015, 09:21 PM   #34
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Looks good!
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Old 03-06-2015, 09:45 PM   #35
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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
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Old 03-06-2015, 11:51 PM   #36
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Default 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
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Old 03-07-2015, 11:17 AM   #37
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Quote:
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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.
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Old 03-07-2015, 07:09 PM   #38
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Done stuffing and in the freezer.
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Old 03-07-2015, 07:47 PM   #39
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^ I can send me address if needed
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Old 03-07-2015, 09:25 PM   #40
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job well done brother

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

Last edited by Cajun Blake; 03-07-2015 at 09:27 PM..
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Old 03-07-2015, 10:30 PM   #41
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Quote:
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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?
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Old 03-07-2015, 11:20 PM   #42
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Default Ragin Blaze Boudin

Quote:
Originally Posted by BrandonH View Post
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.
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Old 03-08-2015, 09:41 AM   #43
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Quote:
Originally Posted by BrandonH View Post
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
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Old 03-08-2015, 11:41 AM   #44
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Quote:
Originally Posted by Cajun Blake View Post
job well done brother

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
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Old 03-08-2015, 12:34 PM   #45
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Where did you get the Ragin mix? Have to try this, going hunting in a few days.
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Old 03-08-2015, 04:30 PM   #46
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Quote:
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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
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Old 03-08-2015, 04:49 PM   #47
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Looks dang good!
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Old 03-21-2015, 10:47 AM   #48
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I use deer meat instead of liver, gives it a great flavor. Always have deer meat, never liver around!!
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Old 03-24-2015, 08:24 PM   #49
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nice work guys on all counts....
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Old 03-26-2015, 02:40 PM   #50
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Looks awesome
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