B
bbqjoe
Guest
Seeing Chad posting about making sausage and boudain got me to thinking about posting, but I didn't want to hijack his thread.
I have made boudain a few times and it is rather tricky.
One of the hardest parts is getting the moisture content just right. It can turn to paste in an instant if too wet, or can come out crunchy if the rice isn't just right.
The hardest part for me, was locating pork liver. You just don't see it sitting on grocery store sheves like you do beef and chicken liver.
I finally found a market that would order it in for me, but I had to buy a whole case. It didn't cost much, but 30 pounds of pork liver could probably make 300 pounds of boudain.
Which ginding plate to use is also important. You don't want it too fine.
You will be grinding the meat once to make the batch, and then be running it through again when stuffing the casings. Once again pretty easy to make mush.
A friend went online and downloaded a recipe for boudain for me before I was connected to the internet.
It said it was from Don's cajun kitchen in Louisianna.
The ingredients didn't look right, so I called Don himself.
He couldn't believe it when I told him I got his recipe online.
I started to read it to him and he was astonished at the ingredients as well, telling me that it wasn't at all what he did.
He went further to explain some of the procedures he uses.
One important step he told me was after stuffing the casings, it was important to refrigerate the boudain in the open.
Meaning not enclosed in containers or bags, to allow the casings to dry a little and become a bit sturdier. He said about twenty four hours.
All in all I found making my own boudain to be extrememly time consuming, difficult, and tricky.
To me, this product is better purchased from someone or someplace that is a pro at it.
JMO
I have made boudain a few times and it is rather tricky.
One of the hardest parts is getting the moisture content just right. It can turn to paste in an instant if too wet, or can come out crunchy if the rice isn't just right.
The hardest part for me, was locating pork liver. You just don't see it sitting on grocery store sheves like you do beef and chicken liver.
I finally found a market that would order it in for me, but I had to buy a whole case. It didn't cost much, but 30 pounds of pork liver could probably make 300 pounds of boudain.
Which ginding plate to use is also important. You don't want it too fine.
You will be grinding the meat once to make the batch, and then be running it through again when stuffing the casings. Once again pretty easy to make mush.
A friend went online and downloaded a recipe for boudain for me before I was connected to the internet.
It said it was from Don's cajun kitchen in Louisianna.
The ingredients didn't look right, so I called Don himself.
He couldn't believe it when I told him I got his recipe online.
I started to read it to him and he was astonished at the ingredients as well, telling me that it wasn't at all what he did.
He went further to explain some of the procedures he uses.
One important step he told me was after stuffing the casings, it was important to refrigerate the boudain in the open.
Meaning not enclosed in containers or bags, to allow the casings to dry a little and become a bit sturdier. He said about twenty four hours.
All in all I found making my own boudain to be extrememly time consuming, difficult, and tricky.
To me, this product is better purchased from someone or someplace that is a pro at it.
JMO
