Never heard of alligator Boudin, I know we have a member or two that do an alligator sausage they may be able to help you with.
Al you looking for a gator recipe or a gator boudin/sausage recipe I can help with an alligator sauce piquant recipe
I'm looking for a gator recipe. I'd like to smoke some gator tail, but I know if it's not cooked perfectly it gets real rubbery. I was thinking along the lines of a bacon wrap, maybe some Cajun rub. The thing I need help with is what IT do you want for tender gator tail. I'm assuming to be safe it needs to get to at least 145, but what I don't know is. Does overcooking or undercooking make it rubbery? I would also be interested in your recipe. The reason for all of this is I have a friend who gets gator tail meat all the time & has been to my house for BBQ many times. He wants to give me some gator to smoke & I said I would give it a try. He really likes my BBQ & I don't want to disappoint him with the gator. So any help would be greatly appreciated.
Thanks,
Better you than me. I dont even dare to venture into that gut cavity, that stays completely intact with the rest of the discarded body. Most of the meat is in the tail, jowls, and legs. The leg meat and trimmings are going to be my sausage meat. As for smoking it, its incredibly lean and if for some reason the pieces you aquire have fat on them, be sure and remove it because its really revolting. I make a lot of sauce piquant, and it is my favorite way to have gator by far. I'm going to experiment with and without pork liver, and using probably a 70/30 mix of gator and pork butt. Maybe this weekend.Isn't boudin made from the liver?Not sure how gator liver would taste.But i'd try it .
Thanks Willie, I checked it out & was surprised to find that low & slow would work on gator.Al, found this on YouTube and she uses the WSM. There is a part 1 as well. Seems she smoked the gator a little to long but it seemed informative. Hope this helps....Willie
Instead of doing boudin which entails lots of ingredients - Try making some smoked sausage - Using a ratio of 70-30 or 60-40 gator to pork and whatever other seasonings you use for sausage. I should be getting some gator meat in the next couple of weeks and thats what I will be attempting to make. Good luck !!