Okay I know some of you fellows on here can help me. Here is my problem: I can cook a very good boudin, as far as taste goes, but when I stuff it, it get all mushy. You can't tell what is in there other than the rice. What is the secret to stuffing boudin into casings and not getting it mushy? What I make makes great boudin balls for frying, but the boudin has to be the ugliest thing you ever saw. Good boudin is NOT mushy. Am I boiling my meat too long? Is it too wet? I have tried different grinders and stuffers but it always comes out MUSHY! Any help will be appreciated and thanks in advanced!