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Old 11-07-2014, 12:12 PM   #1
scotth89
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Default Live Boudain making

Making 75 pounds of Boudain today.

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Just started browning the meat.

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I will try to keep it as live as possible. We already cooked the rice and chopped up all vegetables yesterday.
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Old 11-07-2014, 12:13 PM   #2
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following...

Been planning on making a batch if the right pig ever walks out.
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Old 11-07-2014, 12:16 PM   #3
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75 pounds of ground pork.
45 pounds of rice.
15 pounds of liver and kidneys.
20 pounds of veggies.

Last edited by scotth89; 11-07-2014 at 12:20 PM.
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Old 11-07-2014, 12:17 PM   #4
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It's gonna be a long day.
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Old 11-07-2014, 12:19 PM   #5
junior
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What kinda meat?
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Old 11-07-2014, 12:20 PM   #6
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Quote:
Originally Posted by junior View Post
What kinda meat?
Pork
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Old 11-07-2014, 12:27 PM   #7
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looking and sounding good so far.
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Old 11-07-2014, 12:28 PM   #8
junior
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please show step by step pics, and tell what you're doing! Good Luck!
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Old 11-07-2014, 12:32 PM   #9
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Do you have a recipe you could post or email me? I have a pig in the freezer that has boudin written all over it.
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Old 11-07-2014, 12:33 PM   #10
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Quote:
Originally Posted by junior View Post
please show step by step pics, and tell what you're doing! Good Luck!
Step by step went out the window. I don't have any pics of the cutting of the vegetables or cooking the rice.
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Old 11-07-2014, 12:35 PM   #11
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Are you using pork liver?
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Old 11-07-2014, 12:37 PM   #12
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Quote:
Originally Posted by AntlerCollector View Post
Are you using pork liver?
Couldn't find any, going with beef.
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Old 11-07-2014, 12:37 PM   #13
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That cutting up I got, just how ya do the livers, and mix it up, and stuff it.
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Old 11-07-2014, 12:39 PM   #14
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Quote:
Originally Posted by scotth89 View Post
It's gonna be a long day.
Attachment 668195
Your "helper" right there is usually the end to every live sausage making thread. Nothing against the helper at all....just sayin.
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Old 11-07-2014, 12:44 PM   #15
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We are making 3 separate batches, here is the ingredients for one batch.

This is what each person will need when we make it. This will make quite a bit.



20 lbs of Boston Butt or lean pork

60 cups or about 12 lbs of medium grain rice.—Do not buy long grain

8 bell peppers

8 0nions

6 bunches of parsely

Salt

Black Pepper

Cayenne Pepper---Optional

Tony’s----Optional

Jalepen’os-- Optional

Garlic---Optional

Need about ½ a hank to make this amount
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Old 11-07-2014, 12:44 PM   #16
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Quote:
Originally Posted by TexasCanesFan View Post
Your "helper" right there is usually the end to every live sausage making thread. Nothing against the helper at all....just sayin.
I agree, the helper needs to stay in his dark cold box.
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Old 11-07-2014, 12:50 PM   #17
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Looks good. Its Boudin btw
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Old 11-07-2014, 12:56 PM   #18
.243 WSSM
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Yea its boudin not boudain. Never heard of boudin having veggies in it other than green
onion. But I only eat SW LA boudin so maybe coastal tejas has their own way of makin it.
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Old 11-07-2014, 01:00 PM   #19
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Quote:
Originally Posted by scotth89 View Post
I agree, the helper needs to stay in his dark cold box.
Wait.....what fun is that????
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Old 11-07-2014, 01:10 PM   #20
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Vegetables going in the first batch.

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Old 11-07-2014, 02:11 PM   #21
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So, what time do I need to come by and pick up my samples?

You're killing me Scott.
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Old 11-07-2014, 02:12 PM   #22
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Quote:
Originally Posted by Tmag View Post
So, what time do I need to come by and pick up my samples?

You're killing me Scott.
Anytime...sampling is going on all day.

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Cooling off.
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Old 11-07-2014, 02:13 PM   #23
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Liver and kidney.

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Old 11-07-2014, 02:14 PM   #24
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And I was just thinking about the last time I had some Boudin for breakfast, and this thread comes up.

Nothing but awesomeness going on over there and my choice of helper as well.
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Old 11-07-2014, 02:15 PM   #25
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That is looking great.
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Old 11-07-2014, 02:17 PM   #26
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Where's the casings for stuffing?
Do you make boudin balls?
Do you smoke it?
How long do you smoke it?
What's the next step?
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Old 11-07-2014, 02:52 PM   #27
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More of the same around here. Just browning the meat.

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Old 11-07-2014, 03:24 PM   #28
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Looks like you did vegies in food processer, correct? How do you prepare the livers?
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Old 11-07-2014, 03:31 PM   #29
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You sure post a lot of pictures of your meat


Yes more info on the veggies and innards please.
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Old 11-07-2014, 03:33 PM   #30
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Quote:
15 pounds of liver and kidneys.
Lost me right there
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Old 11-07-2014, 03:36 PM   #31
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Yes veggies processed in food processor. Liver and kidneys just diced up and thrown in when meat is browning. After meat is done then throw in the green stuff and cook a little longer. Let it cool then mix with the rice and stuff it.
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Old 11-07-2014, 03:41 PM   #32
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Wader you'd never know the liver is in there if they didnt tell ya!
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Old 11-07-2014, 03:43 PM   #33
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Man... I'm a huge fan of boudain. A good buddy gave me a case from Chops, Broussard, LA that was awesome. Wishing I was your neighbor, the one you like.
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Old 11-07-2014, 04:36 PM   #34
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It is boudin.
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Old 11-07-2014, 06:46 PM   #35
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Still at it. One batch already stuffed.

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Old 11-07-2014, 06:51 PM   #36
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Following! Looking good!

Gonna try this in Jan/Feb..
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Old 11-07-2014, 06:55 PM   #37
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Quote:
Originally Posted by bjsexpress View Post
Man... I'm a huge fan of boudain. A good buddy gave me a case from Chops, Broussard, LA that was awesome. Wishing I was your neighbor, the one you like.

around the corner from my house

good groceries at Chops
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Old 11-07-2014, 07:39 PM   #38
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Looks good. You are making me want to try it again. Last time I made boudin when I stuffed it the rice mushed up in the casings. The texture wasn't what I was expecting. Do you think I over cooked the rice?
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Old 11-12-2018, 03:07 PM   #39
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Will try this recipe in a smaller batch soon
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Old 11-12-2018, 03:18 PM   #40
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looks awesome, I would like to try making some this year.
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Old 11-12-2018, 03:28 PM   #41
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I have the easiest and best Boudin recipe in the world...
1 cooler
1 bag ice
1 stop at Best Stop in Scott, La.
Fill 'er up, head home!

Or sub Don's in Scott... It 's a bit faster because they're right there on the freeway and Best Stop is a mile or so off the freeway... A good second recipe, but not quite as good as my Best Stop recipe!
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Old 11-12-2018, 03:37 PM   #42
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Best stop is the best I have ever eaten.
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Old 11-12-2018, 03:37 PM   #43
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Quote:
Originally Posted by SaltwaterSlick View Post
I have the easiest and best Boudin recipe in the world...
1 cooler
1 bag ice
1 stop at Best Stop in Scott, La.
Fill 'er up, head home!

Or sub Don's in Scott... It 's a bit faster because they're right there on the freeway and Best Stop is a mile or so off the freeway... A good second recipe, but not quite as good as my Best Stop recipe!
Dons all the way! Plus their seasoning is better than Tony's.
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Old 11-12-2018, 04:01 PM   #44
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Looks good fellas.
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Old 11-12-2018, 04:27 PM   #45
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TBoys is hands down the best in Louisiana


Sent from my iPhone using Tapatalk
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Old 11-12-2018, 04:57 PM   #46
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I'm sure this is a couple of dumb questions, but...

1- Rice, is that 60cups/12lbs. before cooking or after cooked?
2- What is a hank or 1/2 a hank
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Old 11-12-2018, 05:05 PM   #47
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What seasoning do you use?
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Old 11-12-2018, 05:10 PM   #48
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Quote:
Originally Posted by TXBRASS View Post
What seasoning do you use?
See post 15... or better yet actually go back and read the thread...
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Old 11-12-2018, 05:13 PM   #49
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Quote:
Originally Posted by SaltwaterSlick View Post
See post 15... or better yet actually go back and read the thread...
Read it.... Looking for amounts as there is a lot of "optional" factors in post 15....

Thanks for the direction though SWS....
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Old 11-12-2018, 05:19 PM   #50
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Quote:
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What seasoning do you use?
Cajun Blake's boudin seasoning is excellent.
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