Can you smoke boudin

OTBS Member. Group Lead. Strummer said:. Let us know how it turns out. Just remember that if Boudin drys out you get something akin to cardboard. A lot of rice in boudin and it is important to keep it moist. I've made and smoked boudin before but make sure it it fully cooked before going on the smoker and smoke only long enough to flavor it up. I used pork and a bit of chicken liver since I couldn't find pork liver. I have also made a seafood boudin for Good Friday no meat tradition.

Both came out very well. Would you be kind enough to share the recipe?? Craig Is it similar to this??? Last edited: Jan 5, I bought my seasoning from a spice company named reo seasoning.

Heck i can buy there mix a heck of a lot cheaper then I can mix my own. Im going to use 12 lbs of meat instead of 8 and 5 lbs of rice instead of 6 and im going to add some green onions and parsley also. One of my friends made it last year and it turned out real good. Lost but not forgotten!! Staff member. It makes the consistancy right. I'm working on it today, got my meat cooking it will be done with in the hour.

I'm on my second batch of rice, didn't have a pot big enough to cook 6 pounds. I'm using short grain rice I just got lucky and bought it not knowing that's what I should use. Strummer, welcome to SMF. It will be interesting to see your Boudin after it's done. It's sounding good so far. Don't forget the pictures.

I've made a lot of boudin, but never smoked. So it is easy to taste and season to get it how you want. I did the same thing while smoking ribs awhile back. Just put it in the cooler part of the grill and don't leave it in there too long. Just wait until the color changes and it warms up. About 30 minutes or so. I forgot about some for too long that ended up tasting like a ash tray.

Just did it. Pecan wood. Came out squirting when the casing was pierced. Everything posted so far is good advice, you just want to smoke it over heat until the skin is dry n snaps when u bite it. Easy to dry it out or make it burst open if the fires too hot. Just did this. No such thing as raw boudin. It is fully cooked and ready to eat right out the package. I can not get over calling it Raw Boudin. We noticed that you're using an ad-blocker, which could block some critical website features.

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Smoked Boudin So, I have not incorporated it in this recipe, but I may have to get the flavor that I want at a later time.

What are your thoughts? Thanks ShoneyBoy. SMF Premier Member. Shoneyboy, morning Well, I would think the pork casing would be free of bacteria after sitting in salt for who knows how long I could be wrong on that and probably am If you stuffed and hot smoked you should be OK Cold temp smoking could present a health problem You know, under ish There are too many variables for this old brain to sort out Then it will probably go back in the refer and back on the grill or frying pan