[Jackie 2]

I have just read that we can refreeze pork which I always thought was a no no so hopefully want to debunk other notions I have.


Id like to make black pudding but have been told I have to make it within to hours of collecting the blood and the slaughter house that I use is more than 2 hours away so where do I go from here?

[MAK]

mmm - not sure I know the answer. We did a home kill of 2 pigs the other week. My job was to hold the bucket to collect the blood as my neighbour moved the left leg up and down in a pumping action to collect the last drop. It was durring a blizzard and I had to stir the warm blood with my hand and remove large clots.
The next day we had a string of black pudding with onion made by my neighbour that made the whole experience of collecting the blood a distant memory.
I think I read on a TAS post that you can buy dried blood.

[kja]

weschenfelder sell dried dutch pigs blood.

[Eve]

Don't worry, Jackie, the blood doesn't need to be that fresh. We kept it in a coolbox (those blue plastic picnic ones) all day, then portioned some of it up in the evening and left it in the fridge, making black pudding a day or two later. The rest of it was frozen.
The coolbox held 16 litres of blood, most of which is still in the freezer as a little bit goes a long way  Feel free to come and collect some 

[Jackie 2]

Thanks for all the replies I think Ill bring some blood back from the slaughter house and if that doesnt work out Ill buy some dried stuff

[Eve]

No idea what kind of result dried blood would give. The fresh blood is a gorgeous deep, dark red colour, very rich looking. Maybe using dried blood will be the blood equivalent of making milk from powdered milk?   
 
 
 
 
 

[pundles]

No two ways about it, definitely must be real blood, check out the expert Marc Frederic http://www.charcutieranglais.blogspot.co.uk/search?updated-min=2011-01-01T00:00:00Z&updated-max=2012-01-01T00:00:00Z&max-results=34

Good luck and enjoy the fruits of your labour!

[Jackie 2]

Ok Ill try with fresh blood. I wonder if I could stop the blood forming clots by adding dispersable aspirin?

[MAK]

Jackie - you want the clots to form ! You must stir the warm blood with with your hand ( as said above) you will feel long strands of what feels like spaghetti form. Chuck these on the floor and keep stirring until no more are formed. Cover the bucket and then you could follow Eve's suggestions and make the next day. You will need a bit of pork belly.   

[Jackie 2]

Thanks Mak