Dr_Pain that’s some good suggestions. Thanks!

Dr_Pain Do you have a particular brand and type of rice to use? I have been told to use parboiled long grain white rice. They say the parboiled does not get as mushy in the mix as regular white rice.

HerbcoFood thank you for the feedback

Also not sure on just grinding up the whole smoked brisket or trimming off the beef fat and adding some cooked pork butt for fat content.

Yes, it is. A lot of the BBQ joints here in TX have started serving it. I think I can use a regular boudin recipe for the meat, rice and vegetable ratios. The spicing is what I’d like some recipe help on. The brisket will already be spiced with salt and pepper going into the smoker. What other spices and how much to add to the grind mix is the question. Don’t think you’d use traditional boudin spices since they may not mix well with the BBQ brisket flavors.

Jonathon I would be replacing cooked pork with cooked (smoked) brisket.

Does anyone have a good recipe for smoked brisket boudin you’d care to share?

yes I have the 20# mixer

AdamCA thank you

twilliams Thank you for the info. I’ll order those and give them a try.

Anyone know of an adapter to connect a Cabela’s grinder to a LEM hand operated meat mixer?

I am new to snack sticks. Ordered my first bag of Willies seasoning mix. It gets really good reviews but some say it has a bit of a pepper bite to it. My grandson is addicted to Slim Jim’s. I would really like to make him something better for him but if it has any pepper bite to it, he won’t eat them. Has anyone increased the amount of meat to seasoning with the Willies to tone them down? Does anyone have a from scratch recipe for a mild snack stick ?