New Black Pudding maker

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!

New Black Pudding maker

Postby Alastair » Fri Sep 30, 2005 11:42 am

Hello. I am fairly new to making sausages etc and have enjoyed all the comments and tips given out in the forum. Great for beginners like me :D

Have purchased the black pudding kit but am unsure as to how much fat and water I should use to give good results. Any assistance much appreciated.
Alastair
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Postby Paul Kribs » Fri Sep 30, 2005 2:27 pm

Welcome to the forum Alastair.

The procedure with the black pudding mix has been discussed a few times on this forum.
http://forum.sausagemaking.org/viewtopic.php?t=840&highlight=black+pudding
and

http://forum.sausagemaking.org/viewtopic.php?t=649&highlight=black+pudding+mix

There are a other threads, but if you browse through these, most of your questions will be answered.

You will enjoy the puddings, they are very tastey.

Regards, Paul Kribs
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Postby Alastair » Fri Sep 30, 2005 2:42 pm

Thanks Paul. Should have checked the posts more thoroughly!! Your help is appreciated. Guess tomorrow is black pudding day.
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