Black Pudding help

Beginners FAQ on sausage making, meat curing etc may often be found at the head of each relevant section, but here is the place to ask experienced users for advice if you are still stuck or need more information...we're here to help!

Postby Spuddy » Sat Apr 30, 2005 9:01 am

sausagemaker wrote:
Spuddy wrote:No, they should be stuffed to their natural capacity without stressing the casing i.e. not stuffed solid under pressure but likewise not flacid.


Not quite correct as a-harvey had added extra water, rice & rains you would need to under stuff slightly to allow for expansion.

regards
sausagemaker


I take your point but expansion is caused by the rapid generation of water vapour within the sausage which should not happen if the cooking liquor stays below 80C.
Having said that it won't hurt to understuff them a bit, they'll just end up a bit wrinkly that's all.
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Postby sausagemaker » Sat Apr 30, 2005 1:26 pm

Oops

Spot the spelling mistake.
Another trip to the opticians I think, or get rid of my dyslectic keyboard
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Postby somerset lad » Sat Apr 30, 2005 6:40 pm

I have made Franco's blackpudding mix and natural blood and i also slightly under stuff and if they rise whilst poaching i prick them too. Never yet had one completly burst, but you have to keep your eyes open. :wink:
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salmon cure

Postby Franco » Sat Apr 30, 2005 7:18 pm

SL,

I've tried to PM you on the RC forum but I'm not sure if it's working, have you still got a copy of the cure instructions for the smoke salmon? I've managed to delete mine.

Thanks

Franco
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Postby somerset lad » Sun May 01, 2005 2:13 pm

Yes , all done Franco i've P.Md. you with the cure instuctions. :wink:
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