Hi all, just joined but have been reading for a couple of wks now
Theres a few things I need to know & hope you can help.
Do I have to use the blood the same day to make black pudding or can I put it in the fridge till the following day? And which casings would be the best to use?
Also, after I`ve made & boiled them, can I then cool & freeze them before frying when I want to?
Which would be the best sausage stuffer to buy? I`ve got a mincer attachment on my kenwood but was thinking of getting a mincer come sausage stuffer.
I`m in a bit of a hurry as I of the pigs will be slaughtered on 1st December!
My 2 friends & myself each have a pig, they are here with me as I live in the country & have the space. It`s our first time but they`ve grown sooo big & we didn`t realise it would happen so quick
We had planned to wait till Feb 08. They`ll be 21 wks old on 31 Nov.
So, 1 of my friends is doing her`s Dec & mine will follow shortly afterwards.
They`ll be shot & butchered here, so another question, how long do you hang them for? The people who are doing my friends pig wants to hang it from the Saturday to the Sunday when they`ll butcher it, what do you think?
Best tell you I live in Southern Spain
Sorry for length of post but got all kinds of questions now
Oh & I`ve also got Hughs pig in a day course oh & I also am qualified cook, many yrs ago tho
Thanks, any advice muchly appreciated