Live Boudain making

[scotth89]

Making 75 pounds of Boudain today.



Just started browning the meat.



I will try to keep it as live as possible. We already cooked the rice and chopped up all vegetables yesterday.

[duckboy007]

following...

Been planning on making a batch if the right pig ever walks out.

[scotth89]

75 pounds of ground pork.
45 pounds of rice.
15 pounds of liver and kidneys.
20 pounds of veggies.

[scotth89]

It's gonna be a long day.

[junior]

What kinda meat?

[scotth89]

What kinda meat?

Pork

[TimH]

looking and sounding good so far.

[junior]

please show step by step pics, and tell what you're doing! Good Luck!

[panhandlehunter]

Do you have a recipe you could post or email me? I have a pig in the freezer that has boudin written all over it.

[scotth89]

please show step by step pics, and tell what you're doing! Good Luck!

Step by step went out the window. I don't have any pics of the cutting of the vegetables or cooking the rice.

[AntlerCollector]

Are you using pork liver?

[scotth89]

Are you using pork liver?

Couldn't find any, going with beef.

[junior]

That cutting up I got, just how ya do the livers, and mix it up, and stuff it.

[TexasCanesFan]

It's gonna be a long day.
[ATTACH]668195[/ATTACH]

Your "helper" right there is usually the end to every live sausage making thread. Nothing against the helper at all....just sayin.

[scotth89]

We are making 3 separate batches, here is the ingredients for one batch.

This is what each person will need when we make it. This will make quite a bit.



20 lbs of Boston Butt or lean pork

60 cups or about 12 lbs of medium grain rice.—Do not buy long grain

8 bell peppers

8 0nions

6 bunches of parsely

Salt

Black Pepper

Cayenne Pepper---Optional

Tony’s----Optional

Jalepen’os-- Optional

Garlic---Optional

Need about ½ a hank to make this amount