black pudding too soft

Tips and tecniques on dryng drying, curing etc.

black pudding too soft

Postby bonmaklad » Mon Apr 13, 2015 7:52 pm

For sone reason doing a stornoway style it comes out. Too soft, any ideas?
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Re: black pudding too soft

Postby wheels » Mon Apr 13, 2015 11:43 pm

Welcome to the forum. :D :D :D :D

Please post more details. Without the recipe and method it's impossible to say.

Phil
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Re: black pudding too soft

Postby bonmaklad » Mon Apr 27, 2015 10:18 pm

May help, ive now got pure pigs blood dried and come up with this

Tastes nice but is crumbly
Blood Powder 150g
Water 1 litre
Beef Suet 2.5kg
Whole Oats 820g
Onions 820g
Salt 80g
Pepper 50g
5.4KG
6 Whole Black Puddings


Process
1)Slowly add powder to the water while mixing, once fully mixed
2) place suet and fresh onion through mincer and add to blood and mix, once mixed
3) Add oats, salt and pepper and throughly mix
4) Pack tightly into black pudding bags using sausage press and tie off end (aim 1kg per black pudding)
5) Place into hot water between 80-90 for one hour
6) leave to cool in the shop hanging for two hours then place in chiller
7) best before dates. 2 weeks
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Re: black pudding too soft

Postby wheels » Fri May 08, 2015 2:21 pm

For the cumbly texture, I'd suggest to try more blood/water (adjust seasoning to account for it) and soak the oats overnight in (additional) water before use, are two things that spring to mind, but as they're already too soft that may not help.

Maybe you could try the recipe here:

viewtopic.php?f=1&t=10824&p=98220&hilit=#p93249

Phil
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Re: black pudding too soft

Postby bonmaklad » Sat May 09, 2015 2:29 am

Ahhhh fook, soak the oats!!!!
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