My second attempt to make this staple of the south...The jerky cannon works awesome. The tube hold the perfect amount for one casing....Working 12 hours of overtime today and we are going to feast on Boudin....
Looks mighty tasty. Now for the ultimate way to cook the stuff wrap it with cheap bacon (takes two slices for the storebought links maybe less for smaller ho made links) secured with toothpicks and give it a nice slow direct grilling till the bacon gets done. Makes them old slick and slimey guts into a total different animul. Gives it a nice crunch on the outside. Cooked up some just last night using the self same eggxact technique. Yum yum.
Fine lookin boudin buddy! Thins slow down a bit, I really gotta make up a batch a that, dyin ta try it!
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Nice job. I have a recipe that is as good or better than stuff I ate in La.
It calls for milk in it.
Pick up a four prong sausage fork from a supplier, or grind a kitchen fork to sharp points. Then poke those air bubbles in the casings to get a nice firm bodin.
Sleeps till done
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