bobfrapples for what it’s worth, I always go 50/50 and always use pork butts. When I buy them I do look for fattier ones tho

HerbcoFood that can lead to the old Hillbilly cliché of “hair of the dog that bit you”.

Last year while processing my own venison sausage I ran out of casing and vacuum sealed the remainder of the meat to not let it go to waste. Before I start this year’s processing, I’m concerned that this frozen meat may be very hard to stuff considering it’s been sitting for 6+ months in a vacuum sealed / freezer with curing salt in it.

Do you think it’s worth a shot stuffing into casing this year or am I better off just using it as ground breakfast sausage for patties?

My family loves boudin but every time we’ve tried to make it ourselves using various recipes it’s always been inferior to what we’re used to eating (growing up around a lot of Cajuns spoiled us I guess).

Nonetheless, does anyone have a recipe they’d be willing to share? I was considering the boudin seasoning from Walton’s website but I’ve seen so many variations on amounts of rice, amounts of liver, bell pepper, green onion, etc. We have a lot of venison I’d like to incorporate as much as possible, outside of that, I’m open to try any suggestions.

Ridley Acres That is true, if I don’t pack a sandwich or two, I try to eat a chicken sandwich while travelling, seems to not cause problems.

Idaho Smokey that sounds really good, here is a new i did for Thanksgiving and it was really lilked

Corn pudding
2 cans corn, cream-style (15 oz each)
2 can corn kernels, drained (15 oz – original recipe called for 1 can)
6 tbsp butter, melted
1/2 cup sugar
4 lg eggs
6 tbsp all-purpose flour
1 tbsp baking powder
Preheat oven to 350. Spray a 2-quart casserole dish with Pam and put aside.

Now in a large bowl, empty in the cans of corn, add the sugar, and eggs. Now beat gently with a wooden spoon until blended.

Now melt the butter in a separate bowl. The microwave is great for this. Then add to the mixture.

Finally, add your flour and baking powder. Mix until it is all combined.

Pour into the casserole dish.

Bake for about 1 hour until the top is a nice golden color. I give it the jiggle test. Just open the oven carefully and with a potholder. Jiggle the casserole and if it jiggles give it a few more minutes until it is set. Just keep an eye on it since ovens vary.

bocephus said in Walton's Chamber Vac user guide:

I don’t own one currently, but hope to someday. I think this would be a very good video.

I don’t either, but I could see the value for prospective buyers to see how not scary they are and how superior they are to the food saver style.

samspade could it have to do with the phosphate retaining more moisture in the flesh thereby not being able to brown as much due to evaporation process?

YooperDog You win the Lucky Dog award for that find!

PapaSop can’t wait to use mine. Saved several whole mussels from these hind quarters. Got some jerky in my future.

Randie N Contact your postmaster at your local post office if you can’t get satisfaction with your carrier.

Ridley Acres that’s a great idea 💡.

mrobisr very interesting post. Thanks for sharing.

JohnG5 HerbcoFood & MCURRAN

RON PARRISH those are some good looking pablanos. Good luck with whatever you decide to do with them.

FatMac_1186 great engineering 👍

Jonathon no sweat, I actually enjoy this process of watching you guys grow and being a part of the process a little bit via this community is really neat.

Grimpuppy I’d really appreciate that file!

marzig20 Sorry no I didn’t look that close.

Who doesn’t like a good meatball!!! The fact you can eat them using a toothpick is everything.