To wet to smoke

Sausage making and curing meats.

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JaCK2U2
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To wet to smoke

Postby JaCK2U2 » Sat May 02, 2009 1:05 pm

Wet, drizzly,nasty.....so, I dug out some butts from the deep freeze. Thought I'd make some sausage. I believe I'll end up with 8 lbs. of breakfast sausage, 8 lbs. of italian, and I don't know how much boudin. After I started, I went for my casings, and, well, I didn't have any. OK, bulk breakfast and italian. I guess I'll have a whole bunch of boudin balls, and some bulk boudin for patties. I'll remember to check for casings next time before I start. I'll post the finished pics later!

Image

Got it done, but it was late, so I didn't get a pic until this morning. I'm set for a little while. I did have some boudin and eggs for supper. Good stuff!

Image
Last edited by JaCK2U2 on Sun May 03, 2009 10:21 am, edited 1 time in total.
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Re: To wet to smoke

Postby JamesB » Sat May 02, 2009 1:25 pm

Great way to spend the day! I've got plenty of casings if ya need any... Wanna meet half way? :D
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Re: To wet to smoke

Postby JaCK2U2 » Sat May 02, 2009 2:04 pm

I appreciate the offer, but kinda late in the day :wink: ---- I had casings, but we bought a new fridge, and somewhere in the transfer, my casings got lost. Oh well, I've been wanting to try boudin balls. And, I've heard that bulk boudin, fried up in a patty, is pretty good eating. Guess I'll find out!
Jack
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http://www.jrcsbbqandseasonings.com" target="_blank


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Re: To wet to smoke

Postby JaCK2U2 » Sat May 02, 2009 4:35 pm

Well, I have the boudin balls done. I rolled some in bread crumbs and baked them at 350. Not to bad! When I have a little time,I'm going to roll in breadcrumbs, and cook in a frying pan half filled with oil, and see the difference. Of course, my wife thinks they're to hot - imagine that! The rest of the sausage later!

Image




Edited to fix pic link-OSD
Jack
Jr. C's BBQ
http://www.jrcsbbqandseasonings.com" target="_blank


Homemade upright drum smoker
Backwoods Party
GSW upright (now deceased)
nice gas grill
Weber 27" grill
Weber rotisserie
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JaCK2U2
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Re: To wet to smoke

Postby JaCK2U2 » Sat May 02, 2009 4:36 pm

Image


Well, this isn't working!

Is now!


Edited to fix pic link--OSD
Jack
Jr. C's BBQ
http://www.jrcsbbqandseasonings.com" target="_blank


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Backwoods Party
GSW upright (now deceased)
nice gas grill
Weber 27" grill
Weber rotisserie
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JamesB
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Re: To wet to smoke

Postby JamesB » Sat May 02, 2009 4:44 pm

Here ya go...

deleted pic... no need for it to be here twice. 8)
Last edited by JamesB on Sat May 02, 2009 6:46 pm, edited 2 times in total.
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Re: To wet to smoke

Postby JamesB » Sat May 02, 2009 4:51 pm

Never been a huge fan of boudin, but I sure would like to sample a couple of those! Looks really good.
Last edited by JamesB on Sun May 03, 2009 3:02 pm, edited 1 time in total.
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Rich777
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Re: To wet to smoke

Postby Rich777 » Sat May 02, 2009 6:42 pm

MMMMMmm, those do look good!
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Re: To wet to smoke

Postby tex_toby » Sun May 03, 2009 12:32 pm

I don't know the first thing about making sausages, but I shore do love to eat them - especially some boudin! Ever make any shrimp or crawfish boudin? mmMMMmmMMmmmm :lol: I bought some at the store yesterday to put on the grill sometime this week! Great work!

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Re: To wet to smoke

Postby JaCK2U2 » Sun May 03, 2009 4:38 pm

I am going to have to try some crawfish boudion - I do like crawfish, and the combination sounds just right. May have to find a recipe and give that a shot!
Jack
Jr. C's BBQ
http://www.jrcsbbqandseasonings.com" target="_blank


Homemade upright drum smoker
Backwoods Party
GSW upright (now deceased)
nice gas grill
Weber 27" grill
Weber rotisserie

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