www.sausagemaking.org

When I was little my Grandfather used to make black pudding (Blood Sausage). He passed the recipie on to me but sadly I can't find a supply of pigs blood.. I have heard that you can get freeze dried blood and was wondering if any Canadians know of a supplier?? Eventually I am going to raise my own pork but for now that isn't an option. Any help would be greatly appreciated.


BTW. This forum is a hidden gem! I will be a frequent visitor from this point forward.

Hey Rivermute,

Where are you located? I've heard that if you buy a whole pig and get it butchered you can get the fresh blood. I'm doubting it but who knows.

BTW Welcome to the forum!

DarrinG

Located in Muskoka atm. The local slaughterhouses will let you keep the blood if its your own pig. Planning on having pigs in the future but its not in the cards right now.. trying reorganize the property and get around some absurd local bylaws. Canada seems to be going insane with over regulation lately.. no doubt due to agribusiness lobbying and cityiots building cottages in farm country. Small farm/food producers really are feeling the pinch.

I know that fresh pig blood is a no no in Ontario but you would think the freeze dried stuff would be a different matter.

Dried pigs bloody is fairly easy to get in Europe - I can only assume it is available in North America too.

You would think so.. kind of frustrating. I really envy the fact that the Uk people here can get mixes.

Try a butcher shop..I can get Pigs blood here in the states....but I can no longer get ducks blood

No sale here in Canada,

If you have your own pig there is a loophole where you can keep the blood, most abattoirs will not as a matter of principle do it. They do not want to store it, as it an inspector walks in there is way too much paperwork, JUST A FRACKING NIGHTMARE. I had to threaten to take business elsewhere which included several other customers that I brought in with me.

Rivermute said:

I really envy the fact that the Uk people here can get mixes.

Don't envy us too much. The prices we pay for a lot of our stuff is double what it is in the US/Canada Just checking some of the prices the guys in the US pay for meat makes me green with envy. Also things like prague powder and other sundries.
The other thing you seem to have is a great supply of smoker equipment and BBQ equipment that we can't even get in the UK such as the dual probe remote thermometers.
Franco does us proud though with the ready mixes.

Regards

Phil

Ok...I feel for you guys...

Meat is cheaper but it seems that quality really suffers. We have a distinct lack as far as artisan food production goes. Sites like this that preserve traditions and promote a passion for food are priceless. I can only hope that the slow food movement can survive the apathy that is North America atm.

Rivermute>
Didn't know that about the meat, sorry!
Yes, we can get local quality meat, if you're lucky, at quite good prices - I pay �80 for half a pig which I don't suppose is too bad. That's what the links at the bottom of my posts are all about - I run a site promoting 'local food' which, unlike others, is free to the farmers.
It's the other bits that get me - we have nowhere near the variety of choice for things like brine injectors that you do, 'butcher and packer' is like Santa's grotto to me, but unfortunately, they don't dispatch to the UK.
As an illustration, Franco is about the only bloke selling Prague/cure #1 to us guys - and I bless him every night for doing so - but it's ten times cheaper in the US. $2 as against �10 in the UK.
We can't hunt, shoot or fish without being harrassed by both antis and Government either.
Cor, I'm a moaning idiot, I've got sausage, bacon and ham a plenty, so life's not that bad. Happy New Year!

Phil

Lol sounds like we both have a bit of the grass is greener syndrom.. Time to start the brine for my weekend of brawn and pork pie making!! Never underestimate the calming properties of pork!

I'll second that. Doing some corned beef myself, but if you're making a pie try a Melton Mowbray One
Whilst this isn't the post to discuss it further, I love to hear about the experiences of people curing/making sausage in other areas of the World. Just the terminology is mind boggling. This forum has got to be the best.
If you're in the Uk and don't believe me, just look at some of Wittdog's videos on You Tube

Ok we are talking wholesale prices right now, in ONTARIO Canada

Regular price to sale.... by pound In Canadian

BUTT 1.99 - 0.99
LEG 1.69 - 0.99
Loin 3.99- 2.49
Seasoned loin 1.99- 1.49 (no body know where this is from or what it's pumped with)

Whole Hog 1.29 - 0.80
Berkshire hog 14.99 - 3.99

Wow, the grass is greener!