I was unimpressed by the pork. The boudin was still awesome. Back to the drawing board.
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Ragin Blaze Boudin
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I bought mine a few years ago at northern tool. Here is the one that I bought.
Originally posted by aboriack View PostWhat is make of the grinder?
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Originally posted by SwampRabbit View PostI'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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Originally posted by Smart View PostBlake what do you think about cold smoking post stuffing before freezing like we do with the deer sausage I have sent you home with. We would not be bringing it to temp while smoking...it would be just to add flavor.
I always cold smoke mine before I freeze it .
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Originally posted by Smart View PostBlake what do you think about cold smoking post stuffing before freezing like we do with the deer sausage I have sent you home with. We would not be bringing it to temp while smoking...it would be just to add flavor.
Absolutely, I do. Just use cure to be on the safe side.
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Originally posted by BLACKFINTURKEY View PostDo you have a recipe that you followed? If so would you be willing to share it?
Originally posted by Smart View PostBlake what do you think about cold smoking post stuffing before freezing like we do with the deer sausage I have sent you home with. We would not be bringing it to temp while smoking...it would be just to add flavor.
Originally posted by Guerrero88 View PostHere do you get this type of crust ?
Originally posted by Strummer View PostI always cold smoke mine before I freeze it .
Originally posted by JonW View PostAbsolutely, I do. Just use cure to be on the safe side.
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