You can't make authentic Acadian BOUDIN without some pork liver!

You can always poke a hole in the end of the casing. I've seen several folks poke pin holes through out the casings.

What should the final internal temperature be?

This looks great, no idea when that seasoning you have linked is going to be back in stock, any alternatives you can recommend?

Kitchen cheers 😂

Quick question does it need to be smoked can i freeze after i stuff it in casings

NOT IMPRESSED I JUST BOUGHT THE 16" VACUUM CHAMBER SEALER AFTER SEALING 20 BAGS I AM GETTING AN "E01" ERROR BECAUSE I AM IN CANADA THE COMPANY IN THE US CANNOT DO ANYTHING ABOUT IT. THEY SAID I HAVE TO CONTACT THE CANADIAN DISTIBUTOR CALLED "METALMARK" I TOLD THEM THAT EVEN TRYING TO PURCHASE ONE THEY NEVER ANSWERED THE PHONE OR RESPONDED TO ANY OF MY EMAILS, AND NOW THEY ARE STILL UNABLE TO BE CONTACTED, SO WHAT AM I SUPOSED TO DO? MEAT! CUSTOMER SERVICE JUST KEPT REPEATING HIMSELF THAT THERE IS NOTHING THAT THEY CAN DO . MY RESPONCE WAS " SO YOU ARE TELLING ME THAT I AM STUCK WITH YOUR BRAND NEW PRODUCT THAT ISNT WORKING AND YOU WONT DO ANYTHING ABOUT? HE SAID YES I ASKED TO SPEAK TO A MANAGER HE SAID THERE IS NO ONE TO SPEAK TO . AND THAT HE WAS THE SENIOR AT MEAT! I GOT PISSED TOLD HIM THAT i HAD JUST FREEZE DRIED 50LBS OF FUCKING RAW GROUND BEEF AND THE MACHINE WONT FUCKING (WORK AFTER 1.5 HOURS THE BEEF HAD WICKED UP MOISTURE AND IS NOT SAFE TO KEEP.) HE HUNG UP ON ME SO i CALLED BACK SOMEONE ELES ANSWERED AND HE WAS EASY TO DEAL WITH HE UNDERSTOOD MY FRUSTRATION BUT GAVE ME THE SAME ANSWERS THAT THERE IS NOTHING THAT THEY CAN DO WHAT HE DID OFFER THOUGH WAS THAT HE WILL CONTACT THE DISTRIBUTOR IN CANADA (METALMARK) AND TRY AND GET THEM TO CALL ME. THIS COMPANY IS TERRIBLE TO WORK WITH THEIR LARGEST CHAMBER SEALER FAILED AFTER 20 BAGS AND AT THIS POINT I AM STUCK WITH A BRAND NEW UNIT THAT MEAT! WILL NOT DO ANYTHING ABOUT

NOT IMPRESSED I JUST BOUGHT THE 16" VACUUM CHAMBER SEALER AFTER SEALING 20 BAGS I AM GETTING AN "E01" ERROR BECAUSE I AM IN CANADA THE COMPANY IN THE US CANNOT DO ANYTHING ABOUT IT. THEY SAID I HAVE TO CONTACT THE CANADIAN DISTIBUTOR CALLED "METALMARK" I TOLD THEM THAT EVEN TRYING TO PURCHASE ONE THEY NEVER ANSWERED THE PHONE OR RESPONDED TO ANY OF MY EMAILS, AND NOW THEY ARE STILL UNABLE TO BE CONTACTED, SO WHAT AM I SUPOSED TO DO? MEAT! CUSTOMER SERVICE JUST KEPT REPEATING HIMSELF THAT THERE IS NOTHING THAT THEY CAN DO . MY RESPONCE WAS " SO YOU ARE TELLING ME THAT I AM STUCK WITH YOUR BRAND NEW PRODUCT THAT ISNT WORKING AND YOU WONT DO ANYTHING ABOUT? HE SAID YES I ASKED TO SPEAK TO A MANAGER HE SAID THERE IS NO ONE TO SPEAK TO . AND THAT HE WAS THE SENIOR AT MEAT! I GOT PISSED TOLD HIM THAT i HAD JUST FREEZE DRIED 50LBS OF FUCKING RAW GROUND BEEF AND THE MACHINE WONT FUCKING (WORK AFTER 1.5 HOURS THE BEEF HAD WICKED UP MOISTURE AND IS NOT SAFE TO KEEP.) HE HUNG UP ON ME SO i CALLED BACK SOMEONE ELES ANSWERED AND HE WAS EASY TO DEAL WITH HE UNDERSTOOD MY FRUSTRATION BUT GAVE ME THE SAME ANSWERS THAT THERE IS NOTHING THAT THEY CAN DO WHAT HE DID OFFER THOUGH WAS THAT HE WILL CONTACT THE DISTRIBUTOR IN CANADA (METALMARK) AND TRY AND GET THEM TO CALL ME. THIS COMPANY IS TERRIBLE TO WORK WITH THEIR LARGEST CHAMBER SEALER FAILED AFTER 20 BAGS AND AT THIS POINT I AM STUCK WITH A BRAND NEW UNIT THAT MEAT! WILL NOT DO ANYTHING ABOUT

Can you get an offset smoke flavor in your meat? This is much cheaper than the CTO. I’m looking to save a few thousand bucks. Thanks in advance

Do you know if it can grind fish bones, head to tail?

When I lived in Cajun Louisiana, I was told boudin was blood sausage. Hmm. The recipe sounds more like Andouille sausage.

In South Carolina we call it pudding I guess because of all the stuff grinded and soft...I use a....lot of liver in it

I make a South Coralina recipe made with all pork seasonings and rice

The rice is cooked but it sounds like at first he said uncooked it can confuse a person that don't understand..

Im from Louisiana and this is a thumbs up

Waste of money

Gave you a thumbs up for a decent video. Upset that you cut n edited the most important part, the slow non frozen 2nd grind is what I wanted to see cuz I’m on the fence of the #22 1 hp cabelas vs this same size MEAT!

Thank you for this recipe, Biggs! It’s my go to that I’ve made several times since your video came out. Great recipe!

Looks amazing yum

Who sells the casings?

Thanks for the demonstration! So two years later, how has the grinder held up?

Dicki Circle

You say two hours at 150 F, then one hour at 170 F, then you say it was 4 hours, my question is, how long did you have it the last hour? Did you stay at 170 or did you go up to 200?

3:50 wow that’s a lot of math. Make 5 piles, use three piles for the meat. Think about it…….

The “n” is completely silent when saying the word Boudin. 💜💛

Brakus Oval

Easy to make. Lol

lost me at " Uncle Steve's gator shake. No idea what that is

Have you tried flash frying it. Actually lower the basket into hot oil then drop the balls in there cook for a min then pull up lest it rest another 1-2 then drop basket with balls in it again cook remainder of the way will hold and be crispy

If you like the balls! You should try it as a burrito! Amazing!

I eat a lot of sausage in my life how come i havent herd of this before. I guess i need to eat more lol

Dina Street

Great job. Thank you 😊

Pro tip: Cook your rice with the leftover stock. There’s a bunch of flavor left behind otherwise.

Nice. I prefer chicken livers as well

There are two different pronunciations to this food one is Boudin, and one is Boudin spelled the same but sound different. Boodan and Boodain. My daddy was literally born on the bayou on a houseboat in Louisiana, and his mother only spoke French, and they pronounce it boodain.

The Measurement for the rice was uncooked but when added it was cooked. Easier to give a measurement on the uncooked measurement.

I thought you asked if I had beer in the freezer and I was all, NO! THAT'S A BAD PLAN!

I hope you do this at 3 am in the morning so your neighbors know

This guy ain't messing around

When the liver showed I kept watching

Wiza Spurs

Did he say uncooked rice.

What size vacuum seal bags did you use? They are perfect!

Hey quick question was this your first time lighting it? I notice u jumped back and my first time i did that same thing because it loud pop im just wonder does this only happen first time using it?

Thanks

My pellet grill will only go down to 180, will this work? Also I've always heard that pork is supposed to reach a temp of 165, it it because of the added cure that you can take it off at 150?

Oak is NOT hard to split. I just got done splitting a half cord of oak this morning with a Fiskars 28" axe and it pops like a watermellon. You may find a wet, twisted piece give you a problem but straight grain is a piece of cake, especially with one of those splitters.

Dies the poundage of brisket matter on this recipe time? What was your probe temp at 12 hours? Thanks!

Let's take a moment and bow our heads together and EAT! AMEN