Boudain Question

Sausage making and curing meats.

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Purestock25
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Boudain Question

Postby Purestock25 » Mon Feb 18, 2013 12:10 am

Ok, guys, I have a question. I made some boudain today, and as I was stuffing it into the casings, I twisted it into links. I now have several links linked together. I know that I can cook it all together, then snip it apart at the twist, and it will hold together fine, but is there a way to separate the links without the ends coming loose before cooking? I know the ones sold in stores around here stay together fine and they don't have the knot in the casing...Help!
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BluDawg
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Re: Boudain Question

Postby BluDawg » Mon Feb 18, 2013 12:52 am

Tie it off with some butcher string
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tex_toby
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Re: Boudain Question

Postby tex_toby » Tue Feb 19, 2013 9:12 am

Partially freeze them first :thap:
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Boudain Question

Postby Swamp Donkeyz BBQ » Tue Feb 19, 2013 12:05 pm

We smoke ours and then separate them. Not sure if that's the route you want to go. Not a cooking type smoke though. Just a low temp three hour smoke.
Purestock25
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Re: Boudain Question

Postby Purestock25 » Tue Feb 19, 2013 9:07 pm

I like them smoked, but I really prefer them grilled. I like to eat the casing, so I like it to crisp up. I put it in the refrigerator overnight, then grilled some yesterday. As I put it on the grill, I went ahead and clipped them apart. It was fine. My refrigerator gets pretty cold, so I guess it set it up fine. Thanks for the input.

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