Boudain stuffed backstrap - Page 2 - TexasBowhunter.com Community Discussion Forums

kfd82 · 09-03-2008, 05:53 PM

Didnt think about taking pics of the prep, but I did it just like the backstrap in the first post. (The boudain I used was pecan smoked)

I'll take some pics of the finished product and post them for yall to drool over!

skeeter · 09-03-2008, 06:10 PM

Oh, sure. rub it in. Like salt in a wound!!

Hope yall enjoy!

skeeter · 09-03-2008, 06:51 PM

OK, almost dinner time. Hows it lookin?

kfd82 · 09-03-2008, 10:42 PM

Skeeter, it was GREAT!! I will make it again. Often.
Sorry about the lack of pics, we had camera issues

I gotta say though, I didnt see much of the cheese left in there. Most of it cooked out. Did leave a good flavor behind though.

mharris1 · 09-03-2008, 11:40 PM

I do the same thing with pork loins, but without the cheese. I call it "the heart attack" I will have to try it with my next backstrap.

Stins · 09-04-2008, 08:04 AM

This has quickly become one of my favorites. I always have to make two because its so dang good we eat one entire ST for dinner so I have an extra for lunches the next couple days

LGtoBama · 09-14-2008, 01:11 PM

wow that looks awesome

gooch · 10-26-2008, 09:15 PM

Did it tonight. My wife and freinds now expect too much from me. Man that was good. Two five year old girls could not get enough. I marinded the strap in tequila, worchesteshire and seasoned. Add two strips of bacon to the center also.

skeeter · 10-29-2008, 08:48 PM

Quote:

Originally Posted by gooch

Did it tonight. My wife and freinds now expect too much from me. Man that was good. Two five year old girls could not get enough. I marinded the strap in tequila, worchesteshire and seasoned. Add two strips of bacon to the center also.

Sounds good. Glad yall enjoyed it.

skeeter · 11-08-2008, 06:14 PM

I got one in the oven right now. Should be done by 7. They aint as good in the oven, but it sure beats a bologna sandwich! I got some sweeyt potatoes and pork n beans to go along with it! My boss brought apple pie for dessert. I feel a nap comin on!!

jbassnman · 11-13-2008, 07:07 AM

Tried this last night and it was fantastic. Thanks for the idea.

willy52 · 11-23-2008, 11:09 AM

Made 2 of these this weekend while I had the Pit hot, my guys were fighting over the last pieces, going to try some crawfish tails in them next time.

SanAngeloBowman · 11-23-2008, 01:50 PM

Quote:

Originally Posted by tmag592

Where do you get your boudain at?

Opa's in Fredricksburg!

skeeter · 11-23-2008, 01:56 PM

Quote:

Originally Posted by SanAngeloBowman

Opa's in Fredricksburg!

aint never tried their boudain. you say its pretty good? I'vve be goin thru Fburg next weekend. Gonna have to get some!

USMC · 11-24-2008, 01:59 PM

I've done this recipe a few times with back strap and decided to try something different this time around.

I bought a 2 1/2lb pork loin the other day and stuffed it with the following:

2 links of boudan
1/2 a can of sliced jalapenos
3/4 cup of cream cheese
Wrapped in thick hickory smoked bacon

I put the boudan in a large mixing bowl and "broke" in up. Then added the japs and cream cheese. Mixed well. I also set the pork loin on its side a cut a pocket into it (instead of fillet). Seasoned inside and out with S/P and Garlic Powder. Stuffed as much of the mixture I could into the pocket, wrapped it in bacon and secured with toothpicks. I cooked it the oven on 375 for 30 minutes then lowered it to 325 and cooked for an hour and fifteen minutes. I let it sit for 20 minutes then sliced. Talk about some good stuff!

11-28-2008, 10:42 PM

Ok I fixed like the original recipe called for and grilled it up. Bacon was cooked, Backstrap was medium rare, cheese was about to bubble out. But there was a problem... It didnt last long !!! I bit my tounge and my hand... almost had to eat the plate.... Then I fixed it another time and realized after that was gone that I didnt have anymore backstrap... S**t... I have to kill another deer and havent been able to get one in range in a few weeks......

NWW · 12-03-2008, 08:35 AM

Tried it over Thanksgiving Weekend... definitely one to add to the favorites!

Gringo23 · 12-08-2008, 12:04 PM

Tried it yesterday - very good - but, I'm gonna have to work on my meat cutting skills a bit cause I kinda butcherd up my backstrap - and I over cooked it a bit - gonna try it again in a few days.

BowTechAssassin · 12-08-2008, 09:37 PM

I used this recipe last year in a porkloin. Man O'man. Good stuff. I have two fresh backstraps I may use it on this time. Looks/sounds good.

Dusty Roads · 02-02-2009, 04:07 PM

Made mine this weekend. It was great.

TexasGeese · 02-02-2009, 06:16 PM

gonna have to try this.

mikel · 02-02-2009, 07:19 PM

this is one of the best things ive had in a long time

02-13-2009, 02:09 PM

I like this for sure...thanks!

skeeter · 02-13-2009, 02:20 PM

used boneless skinless chicken thighs the other day instead of of backstrap. When the chicken was cooked, I layed a slice of mozerella and pepper jack on top. let the cheese melt.MMM!

No wonder I'm so fat!

head · 02-13-2009, 02:40 PM

this is heaven on earth! got to be one of my top five dishes!

badshot · 06-01-2009, 01:01 AM

I've been wanting to try this recipe and finally found some boudain in the store, so I'm going to give this one a try. After all the comments I expect this to be one of my favorites. I'm going to be adding pepperjack and cream cheese to mine.

skeeter · 09-19-2009, 11:16 AM

Quote:

Originally Posted by badshot

I've been wanting to try this recipe and finally found some boudain in the store, so I'm going to give this one a try. After all the comments I expect this to be one of my favorites. I'm going to be adding pepperjack and cream cheese to mine.

well, did ya ever try it?

stx_hunter · 10-08-2009, 10:49 AM

sounds alright ill will try after i get some backstrap in the freezer

unclefish · 10-19-2009, 09:56 AM

I tried this the other day but I over cooked it. I had the pit on about 250ish and cooked for 3 hours. I think 1.5 - 2 hours and it would be perfect.

The flavor was great even though it was overcooked. Thanks for a great recipe.

b.latiolais · 01-11-2010, 02:52 PM

I had seen this recipe a while back but didn't have any whole straps at the time so yesterday I finally got to cook it up. I thawed the straps Saturday and marinated them overnight with some Dale's and seasoned with some Barnacle Dust. Then yesterday I layed the pepperjack, 2 slices of Maple flavored bacon and the Boudin inside and rolled it up. Then I wrapped the whole strap in the Maple bacon. Cooked on 325 for 1 1/2 hours and it was the bomb! Alot of the cheese did ooze out during cooking but there was still enough left in there to taste it. I really think the "Maple" bacon and that sweetness gave it a good flavor. I appreciate the whole idea Skeeter. This is a good one.

lunatic'hunter · 01-14-2010, 05:41 AM

They sure do! My shop is up the road from them and every time we get a norther, we get to smell them cooking it.

Quote:

Originally Posted by Shane77624

I like DJ's that is made in Broussard. I think they have opened up a processing facility in Beaumont now.

Tequilazo · 01-14-2010, 05:53 AM

thats a new one on me, cant wait to try it

thanks

skeeter · 03-10-2010, 07:46 PM

Think I'm gonna have to cook one of these this weekend!

aggieman12 · 03-10-2010, 09:15 PM

That sounds terrific. I'm going to try this soon. I made wild hog boudin this year and I have a ton of backstraps in the freezer. Has anybody cooked this without the cheese? What do you think about that? I have some family members that prefer meat and cheese separate. They like them both but cant stand it together. ie Cheese Sausage.

skeeter · 03-11-2010, 12:23 AM

Quote:

Originally Posted by aggieman12

That sounds terrific. I'm going to try this soon. I made wild hog boudin this year and I have a ton of backstraps in the freezer. Has anybody cooked this without the cheese? What do you think about that? I have some family members that prefer meat and cheese separate. They like them both but cant stand it together. ie Cheese Sausage.

Its not real cheesy. Most of the cheese cooks away. I have cooked em without cheese. Still good.

JimGates · 03-14-2010, 09:13 PM

Thanks for posting the pics look so good

skeeter · 06-22-2010, 11:27 PM

I think its time for one of these! gonna throw a couple on the pit this weekend.

mike23 · 06-28-2010, 08:21 PM

Im gonna have to try this! Cajin holler use 2

Im gonna try this, But i will use crawfish boudin.Cajin holler makes some.

TB80 · 07-07-2010, 10:42 AM

i'm going to be trying this recipe this weekend. still not sure what i'm going to stuff it with, but i can't wait.

toledo · 07-07-2010, 09:47 PM

thats how you do it.

RNKelly2 · 07-26-2010, 04:35 PM

That looks amazing! I'm going to try and make it for the guys at the fire station. Thanks!

courtatlawjudge · 07-27-2010, 10:58 AM

Can't wait for opening day. Makes you wish every deer had more backstraps

trjones87 · 07-27-2010, 11:02 AM

how should this get cooked with out a smoker, just got an oven

skeeter · 07-28-2010, 03:59 AM

Quote:

Originally Posted by trjones87

how should this get cooked with out a smoker, just got an oven

prepare loin as shown, place loin in cake pan on a rack. (placing loin on a rack allows grease to drip away from meat. u dont want the loin soakin up all the grease. ) set oven on 250 degrees and cook for 2-2 1/2 hours.

Daniel75 · 09-07-2010, 11:35 PM

I've gotta try this, sounds so good. You have any good steak recipes?

Cuz · 12-14-2010, 08:45 PM

dang!

Tbone2227 · 12-14-2010, 08:50 PM

yes, the DJ's Spicy with the red label is awesome. Won't eat anything else unless it's homemade from south La.

balihai · 01-07-2011, 11:45 PM

Wow this looks good. Will have to give it a shot, thanks for posting!

Miki · 01-07-2011, 11:52 PM

Man thanks for posting this I got to try it soon.

thorntoncw · 01-08-2011, 12:29 AM

Quote:

Originally Posted by skeeter

1/2 venison backstrap or porkloin
1 link boudain (spicy or mild, your choice)
1 pack pepperjack cheese
1 pack bacon

slice loin as shown
season meat to taste w/ garlic salt and cracked pepper
add 4 or 5 slices of pepperjack cheese
remove casing from boudain and place on cheese
fold meat over and wrap w/ bacon
cook for 4 hours on smoker (I like pecan wood) @ 240 degrees

enjoy!

Did you cook directly on grill? Wrap in foil? How many will a 2 1/2 lb loin feed? I want to cook this for the guys at the fire station.

11-24-2008, 01:59 PM	#65
USMC Six Point Join Date: Apr 2007 Location: Southeast Texas	I call it a Heartattack I've done this recipe a few times with back strap and decided to try something different this time around. I bought a 2 1/2lb pork loin the other day and stuffed it with the following: 2 links of boudan 1/2 a can of sliced jalapenos 3/4 cup of cream cheese Wrapped in thick hickory smoked bacon I put the boudan in a large mixing bowl and "broke" in up. Then added the japs and cream cheese. Mixed well. I also set the pork loin on its side a cut a pocket into it (instead of fillet). Seasoned inside and out with S/P and Garlic Powder. Stuffed as much of the mixture I could into the pocket, wrapped it in bacon and secured with toothpicks. I cooked it the oven on 375 for 30 minutes then lowered it to 325 and cooked for an hour and fifteen minutes. I let it sit for 20 minutes then sliced. Talk about some good stuff!

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09-03-2008, 05:53 PM	#51
kfd82 Pope & Young Join Date: Jul 2007 Location: Madisonville Hunt In: Backyard	Didnt think about taking pics of the prep, but I did it just like the backstrap in the first post. (The boudain I used was pecan smoked) I'll take some pics of the finished product and post them for yall to drool over!

09-03-2008, 06:10 PM	#52
skeeter Pope & Young Join Date: Oct 2006 Location: Cypress, TX Hunt In: Lavaca, Kimble and Colorado Counties	Oh, sure. rub it in. Like salt in a wound!! Hope yall enjoy!

09-03-2008, 06:51 PM	#53
skeeter Pope & Young Join Date: Oct 2006 Location: Cypress, TX Hunt In: Lavaca, Kimble and Colorado Counties	OK, almost dinner time. Hows it lookin?

09-03-2008, 10:42 PM	#54
kfd82 Pope & Young Join Date: Jul 2007 Location: Madisonville Hunt In: Backyard	Skeeter, it was GREAT!! I will make it again. Often. Sorry about the lack of pics, we had camera issues I gotta say though, I didnt see much of the cheese left in there. Most of it cooked out. Did leave a good flavor behind though.

09-03-2008, 11:40 PM	#55
mharris1 Ten Point Join Date: Sep 2007 Location: Teague, TX Hunt In: leaseless and looking	I do the same thing with pork loins, but without the cheese. I call it "the heart attack" I will have to try it with my next backstrap.

09-04-2008, 08:04 AM	#56
Stins Ten Point Join Date: Oct 2006 Location: Willis, TX Hunt In: Callahan Cty & Woodbury Cty Iowa	This has quickly become one of my favorites. I always have to make two because its so dang good we eat one entire ST for dinner so I have an extra for lunches the next couple days

09-14-2008, 01:11 PM	#57
LGtoBama Four Point Join Date: Aug 2008 Location: LaGrange Texas/Tuscaloosa AL	wow that looks awesome

10-26-2008, 09:15 PM	#58
gooch Eight Point Join Date: Aug 2007 Location: Texas Hunt In: Texas	Did it tonight. My wife and freinds now expect too much from me. Man that was good. Two five year old girls could not get enough. I marinded the strap in tequila, worchesteshire and seasoned. Add two strips of bacon to the center also.

11-08-2008, 06:14 PM	#60
skeeter Pope & Young Join Date: Oct 2006 Location: Cypress, TX Hunt In: Lavaca, Kimble and Colorado Counties	I got one in the oven right now. Should be done by 7. They aint as good in the oven, but it sure beats a bologna sandwich! I got some sweeyt potatoes and pork n beans to go along with it! My boss brought apple pie for dessert. I feel a nap comin on!!

11-13-2008, 07:07 AM	#61
jbassnman Eight Point Join Date: Jun 2007 Location: Highlands Hunt In: Groveton	Tried this last night and it was fantastic. Thanks for the idea.

11-23-2008, 11:09 AM	#62
willy52 Nubbin' Buck Join Date: Jan 2008 Location: League City Hunt In: Mills County	Made 2 of these this weekend while I had the Pit hot, my guys were fighting over the last pieces, going to try some crawfish tails in them next time.

11-28-2008, 10:42 PM	#66
air1brad Guest	Ok I fixed like the original recipe called for and grilled it up. Bacon was cooked, Backstrap was medium rare, cheese was about to bubble out. But there was a problem... It didnt last long !!! I bit my tounge and my hand... almost had to eat the plate.... Then I fixed it another time and realized after that was gone that I didnt have anymore backstrap... S**t... I have to kill another deer and havent been able to get one in range in a few weeks......

12-03-2008, 08:35 AM	#67
NWW Four Point Join Date: Nov 2008 Location: Shoreacres Hunt In: Robertson & Stonewall Co.	Tried it over Thanksgiving Weekend... definitely one to add to the favorites!

12-08-2008, 12:04 PM	#68
Gringo23 Eight Point Join Date: Jan 2008 Location: New Braunfels Hunt In: Maverick County	Tried it yesterday - very good - but, I'm gonna have to work on my meat cutting skills a bit cause I kinda butcherd up my backstrap - and I over cooked it a bit - gonna try it again in a few days.

12-08-2008, 09:37 PM	#69
BowTechAssassin Ten Point Join Date: Nov 2008 Location: Corinth, Texas Hunt In: Anywhere I get the chance to go.	I used this recipe last year in a porkloin. Man O'man. Good stuff. I have two fresh backstraps I may use it on this time. Looks/sounds good.

02-02-2009, 04:07 PM	#70
Dusty Roads Four Point Join Date: May 2007 Location: Deer Park	Made mine this weekend. It was great.

02-02-2009, 06:16 PM	#71
TexasGeese Four Point Join Date: Oct 2008	gonna have to try this.

02-02-2009, 07:19 PM	#72
mikel Four Point Join Date: Jan 2009 Location: livingston Hunt In: big sandy	this is one of the best things ive had in a long time

02-13-2009, 02:09 PM	#73
Jimmy Johnson Guest	I like this for sure...thanks!

02-13-2009, 02:20 PM	#74
skeeter Pope & Young Join Date: Oct 2006 Location: Cypress, TX Hunt In: Lavaca, Kimble and Colorado Counties	used boneless skinless chicken thighs the other day instead of of backstrap. When the chicken was cooked, I layed a slice of mozerella and pepper jack on top. let the cheese melt.MMM! No wonder I'm so fat!

02-13-2009, 02:40 PM	#75
head Ten Point Join Date: Mar 2007 Location: Lufkin	this is heaven on earth! got to be one of my top five dishes!

06-01-2009, 01:01 AM	#76
badshot Eight Point Join Date: Oct 2006 Location: seguin Hunt In: Atascosa, kinney, Guadalupe Counties	I've been wanting to try this recipe and finally found some boudain in the store, so I'm going to give this one a try. After all the comments I expect this to be one of my favorites. I'm going to be adding pepperjack and cream cheese to mine.

10-08-2009, 10:49 AM	#78
stx_hunter Four Point Join Date: Aug 2009 Location: Houston Hunt In: Eagle Pass	sounds alright ill will try after i get some backstrap in the freezer

10-19-2009, 09:56 AM	#79
unclefish Pope & Young Join Date: Oct 2006 Location: Katy, TX Hunt In: Elk in CO....Deer in Lyons, TX	I tried this the other day but I over cooked it. I had the pit on about 250ish and cooked for 3 hours. I think 1.5 - 2 hours and it would be perfect. The flavor was great even though it was overcooked. Thanks for a great recipe.

01-11-2010, 02:52 PM	#80
b.latiolais Pope & Young Join Date: Oct 2008 Location: Bridge City, TX Hunt In: Edwards County	I had seen this recipe a while back but didn't have any whole straps at the time so yesterday I finally got to cook it up. I thawed the straps Saturday and marinated them overnight with some Dale's and seasoned with some Barnacle Dust. Then yesterday I layed the pepperjack, 2 slices of Maple flavored bacon and the Boudin inside and rolled it up. Then I wrapped the whole strap in the Maple bacon. Cooked on 325 for 1 1/2 hours and it was the bomb! Alot of the cheese did ooze out during cooking but there was still enough left in there to taste it. I really think the "Maple" bacon and that sweetness gave it a good flavor. I appreciate the whole idea Skeeter. This is a good one.

01-14-2010, 05:53 AM	#82
Tequilazo Ten Point Join Date: Jan 2010 Location: Pearland Hunt In: Rocksprings & Polk Co.	thats a new one on me, cant wait to try it thanks

03-10-2010, 07:46 PM	#83
skeeter Pope & Young Join Date: Oct 2006 Location: Cypress, TX Hunt In: Lavaca, Kimble and Colorado Counties	Think I'm gonna have to cook one of these this weekend!

03-10-2010, 09:15 PM	#84
aggieman12 Ten Point Join Date: Feb 2010 Location: Taylor, TX Hunt In: Tow, TX / Hare, TX	That sounds terrific. I'm going to try this soon. I made wild hog boudin this year and I have a ton of backstraps in the freezer. Has anybody cooked this without the cheese? What do you think about that? I have some family members that prefer meat and cheese separate. They like them both but cant stand it together. ie Cheese Sausage.

03-14-2010, 09:13 PM	#86
JimGates Ten Point Join Date: Aug 2009 Location: Alvin,TX Hunt In: Bertram, Texas	Thanks for posting the pics look so good

06-22-2010, 11:27 PM	#87
skeeter Pope & Young Join Date: Oct 2006 Location: Cypress, TX Hunt In: Lavaca, Kimble and Colorado Counties	I think its time for one of these! gonna throw a couple on the pit this weekend.