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Old 03-28-2015, 10:50 AM   #51
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We made some of Cajun Blake's about a month ago. Best boudin I've ever had.
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Old 03-30-2015, 12:09 PM   #52
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Just finished making this with 21# of wild pork we feed out for a few months. Had it on crackers for lunch and the rest is chilling getting ready for stuffing tonight. I must say this is some of the best I've had.
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Old 03-30-2015, 01:00 PM   #53
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Originally Posted by BrandonH View Post
Just finished making this with 21# of wild pork we feed out for a few months. Had it on crackers for lunch and the rest is chilling getting ready for stuffing tonight. I must say this is some of the best I've had.
make boudin balls, stuff with jalapeno pepper jack cheese, and fry

you will be in heaven

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Old 03-30-2015, 04:18 PM   #54
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I'm no chef .. I will pm address for a sample
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Old 03-30-2015, 04:30 PM   #55
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Quote:
Originally Posted by Cajun Blake View Post
make boudin balls, stuff with jalapeno pepper jack cheese, and fry

you will be in heaven

It works better with the american pepper jack cheese you get at the deli counter of the grocery store. Have them cut you a block about 3/4" thick and cut that into cubes and let it come to room temperature for several hours before making the boudin balls.

Letting the cheese come up to room temperature seems to be very crucial to get a good melt. We tried some at Bownanza with cheese that hadn't come up to room temp and it just didn't melt very good but we found a stray boudin ball stuffed with cheese that had sat out an hour or so before being fried and it had a lot better melt than the ones with cheese that was still cool.

I'm going to try the cheese stuffed boudin balls again this weekend since we are frying meat pies for Easter. I'll post results.
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Old 03-30-2015, 05:00 PM   #56
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It works better with the american pepper jack cheese you get at the deli counter of the grocery store. Have them cut you a block about 3/4" thick and cut that into cubes and let it come to room temperature for several hours before making the boudin balls.

Letting the cheese come up to room temperature seems to be very crucial to get a good melt. We tried some at Bownanza with cheese that hadn't come up to room temp and it just didn't melt very good but we found a stray boudin ball stuffed with cheese that had sat out an hour or so before being fried and it had a lot better melt than the ones with cheese that was still cool.

I'm going to try the cheese stuffed boudin balls again this weekend since we are frying meat pies for Easter. I'll post results.
I may have to try this just to test your theory on room temp cheese
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Old 04-02-2015, 08:15 PM   #57
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so good!!!
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Old 04-04-2015, 01:03 AM   #58
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Man those look good, the balls and the links.
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Old 04-04-2015, 05:21 PM   #59
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We'll be frying boudin balls tomorrow but tonight I am experimenting with some of the boudin I made with Blake's recipe.
The loose boudin is wrapped up in a thin cut, boneless pork steak. They are on the smoke now. I am guessing they will be ready close to 7.

Not sure what to call it.

Not sure what to call them.
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Old 04-04-2015, 05:37 PM   #60
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I might call it something simple and catchy like Smoked Loose Boudin Wrapped in Thin Cut Pork.

Or maybe Boudin Wraps.

Boudain Wraps if it is in TX.
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Old 04-04-2015, 08:22 PM   #61
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I was unimpressed by the pork. The boudin was still awesome. Back to the drawing board.
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Old 04-04-2015, 10:45 PM   #62
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I was unimpressed by the pork. The boudin was still awesome. Back to the drawing board.
Wrong kind of pork. It needs to be bacon..........

Or stick with the pork steak but rub with Ragin' Blaze and deep fry, skipping the smoking.
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Old 04-05-2015, 01:14 PM   #63
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I pit the cheese out on the counter in the wee hours of this morning and just fried some up.

BOOM! And they taste good.



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Old 04-05-2015, 02:44 PM   #64
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What is make of the grinder?
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Old 04-06-2015, 11:07 AM   #65
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I bought mine a few years ago at northern tool. Here is the one that I bought.

http://www.northerntool.com/shop/too...3055_200463055



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What is make of the grinder?
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Old 04-06-2015, 01:52 PM   #66
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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.
I'm curious of that too. Why are feral organs bad? or are they?
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Old 12-09-2017, 05:43 PM   #67
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Nothing wrong with liver from feral pigs. I use deer liver in my boudin.
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Old 12-09-2017, 06:47 PM   #68
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I made this boudin at thanksgiving at it turned out awesome. Definitely the best I ever had. Thanks Blake


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Old 12-15-2017, 06:34 PM   #69
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Do you have a recipe that you followed? If so would you be willing to share it?
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Old 12-17-2017, 01:48 PM   #70
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Blake what do you think about cold smoking post stuffing before freezing like we do with the deer sausage I have sent you home with. We would not be bringing it to temp while smoking...it would be just to add flavor.
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Old 12-17-2017, 02:31 PM   #71
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Quote:
Originally Posted by Cajun Blake View Post
make boudin balls, stuff with jalapeno pepper jack cheese, and fry

you will be in heaven

Here do you get this type of crust ?
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Old 12-17-2017, 03:11 PM   #72
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Quote:
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Blake what do you think about cold smoking post stuffing before freezing like we do with the deer sausage I have sent you home with. We would not be bringing it to temp while smoking...it would be just to add flavor.


I always cold smoke mine before I freeze it .


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Old 12-21-2017, 08:52 AM   #73
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Quote:
Originally Posted by Smart View Post
Blake what do you think about cold smoking post stuffing before freezing like we do with the deer sausage I have sent you home with. We would not be bringing it to temp while smoking...it would be just to add flavor.

Absolutely, I do. Just use cure to be on the safe side.




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Old 12-21-2017, 12:27 PM   #74
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Quote:
Originally Posted by BLACKFINTURKEY View Post
Do you have a recipe that you followed? If so would you be willing to share it?
the recipe/directions are included with the boudin seasoning

Quote:
Originally Posted by Smart View Post
Blake what do you think about cold smoking post stuffing before freezing like we do with the deer sausage I have sent you home with. We would not be bringing it to temp while smoking...it would be just to add flavor.
cold smoke is ... smoke away brother

Quote:
Originally Posted by Guerrero88 View Post
Here do you get this type of crust ?
egg wash and flour, just like a fried chicken batter

Quote:
Originally Posted by Strummer View Post
I always cold smoke mine before I freeze it .


Quote:
Originally Posted by JonW View Post
Absolutely, I do. Just use cure to be on the safe side.
you use "cure" for smoking boudin ? the boudin meat is already cooked and when you vacuum seal it , it lasts a good while in the freezer
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Old 12-21-2017, 12:44 PM   #75
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I shouldn't have looked at this, I'm starving now!!!
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Old 12-21-2017, 08:31 PM   #76
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Quote:
Originally Posted by Cajun Blake View Post
the recipe/directions are included with the boudin seasoning







cold smoke is ... smoke away brother







egg wash and flour, just like a fried chicken batter















you use "cure" for smoking boudin ? the boudin meat is already cooked and when you vacuum seal it , it lasts a good while in the freezer


I'm not concerned about the meat, the CASING is not cooked. Although I'm not a nitrate nazi myself I would not tell anyone to put a raw casing at cold smoke temperature for any length of time. The risk of bacteria forming on a raw intestine is as real as any raw meat, would it not be?

If you need to hear this from a recognizable authority consider this from Hank Shaw: " If you smoke them, you absolutely need to use the curing salt, Instacure No. 1, which you can buy online or in some butcher shops."

https://honest-food.net/cajun-boudin-sausage-recipe/


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Old 12-21-2017, 09:50 PM   #77
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Quote:
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I'm not concerned about the meat, the CASING is not cooked. Although I'm not a nitrate nazi myself I would not tell anyone to put a raw casing at cold smoke temperature for any length of time. The risk of bacteria forming on a raw intestine is as real as any raw meat, would it not be?

If you need to hear this from a recognizable authority consider this from Hank Shaw: " If you smoke them, you absolutely need to use the curing salt, Instacure No. 1, which you can buy online or in some butcher shops."

https://honest-food.net/cajun-boudin-sausage-recipe/
Hank Shaw didn't invent boudin ... Boudreaux and Thibodeaux did hundreds of years ago

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
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Old 12-21-2017, 10:14 PM   #78
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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 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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Old 12-21-2017, 10:31 PM   #79
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Smart, maybe I was oversimplifying something you already knew. If you cold smoke sausage you know why cure is recommended. I'm guessing you stuff it in the same casings you stuff your sausage into like I do, but maybe using synthetic casings is your method.

Cajun Blake-is your seasoning for boudin the Cajun seasoning on your site? I didn't see one for boudin specifically. I'd love to try yours.


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Old 12-22-2017, 08:18 AM   #80
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Default Ragin Blaze Boudin

Quote:
Originally Posted by JonW View Post
Smart, maybe I was oversimplifying something you already knew. If you cold smoke sausage you know why cure is recommended. I'm guessing you stuff it in the same casings you stuff your sausage into like I do, but maybe using synthetic casings is your method.

Cajun Blake-is your seasoning for boudin the Cajun seasoning on your site? I didn't see one for boudin specifically. I'd love to try yours.


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Been cold smoking sausage since 1978 just have never done boudin.... My dad and us boys were taught by a bunch of Czech men we grew up with back in the day. We never use cure unless the outside temps get over 55 degrees. Never had a sick person yet that I know of. Our preference is a blue norther day in the 40s with low humidity and we will switch for a better weather production day if we need to or can. If not, we bring out the cure reluctantly. And yes we stuff it into naturals casings

Last edited by Smart; 12-22-2017 at 08:22 AM.
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Old 12-22-2017, 10:45 AM   #81
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When making boudin, keep you a pot of water boiling and as you finish stuffing a link, drop it in the water for a minute and then smoke it or vacuum seal it.


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Old 12-22-2017, 01:45 PM   #82
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Default Ragin Blaze Boudin

I'm open to non traditional methods and have found several I like. Since switching to a chamber sealer I've used sous vide to finish certain sausages when looking for a specific consistency and gotten lucky a few times-boudin included.


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Old 12-23-2017, 12:37 PM   #83
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Quote:
Originally Posted by JonW View Post
Smart, maybe I was oversimplifying something you already knew. If you cold smoke sausage you know why cure is recommended. I'm guessing you stuff it in the same casings you stuff your sausage into like I do, but maybe using synthetic casings is your method.

Cajun Blake-is your seasoning for boudin the Cajun seasoning on your site? I didn't see one for boudin specifically. I'd love to try yours.
my boudin seasoning is not listed on the site , PM me with any questions as I'll hook a brutha up
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Old 06-08-2018, 04:05 PM   #84
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I know this is a old post but I have two questions.
1. Do any of you make it without the liver and if so does it affect the taste compared to what I would get buying boudin down in Lafayette?
2. What casings do y’all like best for boudin and do you eat it after cooking? I’m assuming natural hog casings are authentic but what do they stuff it in now in the popular places in Louisiana?
I’ve always eaten the case but I see above some people cut it out of the case??

Made the ragin blaze boudin before but made it before I got the instructions and messed it up lol. Ready to give it another shot.
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Old 06-09-2018, 07:11 AM   #85
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Hi Etxnoodler,
I don't make it without liver, but many do and like it just fine. I actually go pretty heavy on the liver and it doesn't seem any stronger than lighter amounts, but that's just my experience. If you don't have any or don't like it, just go for it.

I only use hog casings. I won't eat it straight out of the case without cooking it. It's best to eat after it's been crisped a little, but can be eaten as long as it's brought to temp. It is recommended to use cure for true COLD smoking, but I smoke mine with temp so I don't cure.

I'd say much boudin is taken out of the casing when eaten, but it's strictly a matter of preference. If I'm not smoking, I've eaten plenty that never saw a casing.
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Old 06-10-2018, 09:21 AM   #86
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Y’all have me wanting to make boudin. Blake do you use pork liver in your recipe? Is pork liver hard to find, don’t recall seeing it in the store like you do beef liver. Wonder how much different the pork liver taste from beef or chicken liver if you wanted to sub it out.
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Old 06-10-2018, 09:25 AM   #87
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Y’all have me wanting to make boudin. Blake do you use pork liver in your recipe? Is pork liver hard to find, don’t recall seeing it in the store like you do beef liver. Wonder how much different the pork liver taste from beef or chicken liver if you wanted to sub it out.
Call your local butcher. They should have anything you need.

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Old 06-10-2018, 10:32 AM   #88
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Thanks Burton, we buy meat from a local processor and I’m sure they will have it or can get it easily. I didn’t even think about that, just don’t recall ever seeing it packaged at the counter.
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Old 06-10-2018, 02:20 PM   #89
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Thanks Burton, we buy meat from a local processor and I’m sure they will have it or can get it easily. I didn’t even think about that, just don’t recall ever seeing it packaged at the counter.
And they probably dont have it at the counter. But likely something they have on hand or can get.

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Old 06-10-2018, 08:03 PM   #90
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Default 3 Main Types Of The Crossbow Broadheads For Gaming Or Hunting:

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Old 06-10-2018, 09:32 PM   #91
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Beef liver will work if you need it to. I use deer liver in mine (unless it's gone). HEB has pork liver if you're near one.

I like hearts, gizzards, beef cheeks, pork jowls-pretty much anything works well in boudin and will work with Cajun. Blake's seasoning.


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Old 07-10-2018, 08:13 AM   #92
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All looks good!
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