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Boudain stuffed backstrap

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    Boudain stuffed backstrap

    Now that's an idea a man like me could sink his teeth into!

    #2
    Boudain stuffed backstrap

    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!
    Attached Files

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      #3
      This has got to be one of my favorite recipes!! Thanks for posting it.

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        #4
        Oh my, that looks and sounds good. I guess you eat the other piece of boudan while doing preparation huh?

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          #5
          Where do you get your boudain at?

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            #6
            Okay, I am going to make this and I hope it turns out well. Maybe Landrover can get me some boudain.

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              #7
              I suppose any boudain will do. Usually what ever is on sale. Zummo's pecan smoked boudain is good. Sometimes I'm able to talk Landrover out of a couple links!

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                #8
                I like DJ's that is made in Broussard. I think they have opened up a processing facility in Beaumont now.

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                  #9
                  Tried it. Liked it. Will do it again.

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                    #10
                    Shane,

                    Did you save any for me?

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                      #11
                      Ya know, I did save ya some, but the kids scarfed em down. Maybe next time.

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                        #12
                        You can also get boudin at HEB under the cajun hollar or the heb label. The absolute best flavor that i have ever had even beat out some of the mom and pops that i stop at in louisiana.

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                          #13
                          let me tell you that i made a modified version of this thing yesterday night and it was awesome pics to come in the morning.

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                            #14
                            Here's my version.

                            Buddy of mine marinated the pork loin after fileting in whole grain mustard, worcestshire,louisiana sauce, and beer. Then stuffed.

                            Man it was good stuff. It got tore up. Plus its even better for breakfast. great recipe.
                            Weatherby 300.JPG

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                              #15
                              Thats what I'm talkin about!

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