Cure for boudin?

Discussion in 'Sausage' started by pipelinegypsy, Jan 15, 2016.

  1. pipelinegypsy

    pipelinegypsy Fire Starter

    Good afternoon y'all,

    I made a huge batch of boudin today and since I have my lovely new smoker I thought I would smoke a little of it. I've never had it smoked so why not right? I am wondering if it will need a cure seeing how it's already cooked, however it does have the rice that can sometimes spoil very quickly. Also what temp would you smoke it at and for how long? I don't want a strong smoke so I was thinking pecan... any other suggestions? Thanks guys and I hope everyone has a great weekend!
  2. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

    You cant add cure to cooked meat so thats out. Hot smoke it at 180 degrees until it reaches IT of 160 degrees

    pipelinegypsy likes this.
  3. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Joe is spot on, and pecan is the wood most used if boudin is smoked.
    pipelinegypsy likes this.

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