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Ragin Blaze Boudin

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    #16
    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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      #17
      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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        #18
        Fried boudin balls.... one of my favorite.

        Try using them for breakfast taco's with eggs.

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          #19
          Originally posted by BrandonH View Post
          That will work... got plenty of little piggies.
          Yep. And cheaper than buying pork roasts.

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            #20
            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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              #21
              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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                #22
                cooled and grinding the meat
                Attached Files

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                  #23
                  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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                    #24
                    looking good... keep them pictures coming.

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                      #25
                      Looks good

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                        #26
                        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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                          #27
                          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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                            #28
                            Im gonna have to try this out. I'm down to about 10lbs of deer boudain in the freezer.

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                              #29
                              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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                                #30
                                Boudin balls done. they are great
                                Attached Files

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