Can I smoke "shop bought" black pudding?

Can I smoke "shop bought" black pudding?

Postby GUS » Mon Feb 09, 2015 8:00 pm

2 part question,

The other part being how easy is it to make, I adore it, & so does one of the dogs who needs fattening up from time to time due to meds & how he's being hit by his illness, black pudding is a great treat for him (oven baked, we prefer it "healthy" :lol:

IS this the sort of thing a sausage virgin should really be doing, & as I try everything smoked, can I bring a whif o smoke into the equation or is it not advisable?
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Re: Can I smoke "shop bought" black pudding?

Postby BriCan » Tue Feb 10, 2015 12:23 am

GUS wrote:2 part question,
IS this the sort of thing a sausage virgin should really be doing,

Why not :!: :?:

It seems that you have the best of both worlds so to speak :wink: .... I believe that blood at home (UK) is now of the dried sort thus not as messy as the wet sort :lol: ... and yes you could make it :D

& as I try everything smoked, can I bring a whif o smoke into the equation or is it not advisable?


Yes you could/can bring some smoke to the table ... I myself would/do rings formed with 42mm hog casings and these we will cold smoke sometime

HTH
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Re: Can I smoke "shop bought" black pudding?

Postby GUS » Tue Feb 10, 2015 9:23 am

Thanks Bri-can,

After I did a tad more research, I had a trouser fouling moment upon reading that they were "apparantly" notoriously awkward to stuff & maybe warranted a £95 specialist stuffer I was hoping to use my kenwood km010 (for tis what I have available).

dried blood, ah well, perfect for namby pamby types but seems a bit improper, albeit much more controlled & tidy.
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Re: Can I smoke "shop bought" black pudding?

Postby BriCan » Tue Feb 10, 2015 10:01 am

Off to bed ... will follow up with more info later :wink:
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Re: Can I smoke "shop bought" black pudding?

Postby BriCan » Tue Feb 10, 2015 10:08 am

Ok

did not get far :cry:

try this (it what I was thinking about) ... just don't trust the recipe


https://www.youtube.com/watch?v=QXtnS2PM9iw

I will pm you later on that :wink:

night :mrgreen:
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Re: Can I smoke "shop bought" black pudding?

Postby onewheeler » Tue Feb 10, 2015 8:43 pm

GUS wrote:After I did a tad more research, I had a trouser fouling moment upon reading that they were "apparantly" notoriously awkward to stuff & maybe warranted a £95 specialist stuffer I was hoping to use my kenwood km010 (for tis what I have available).


A gert big funnel is what you need (the sort you might use to fill a car with oil), or a manual stuffing machine. Make the mix sloppy (isn't it always?) and pour it into the casings. If nervous, do it a metre at a time. Don't forget to tie a knot in the end once some mix is in there. Don't over-stuff or it is guaranteed to burst when you cook it.
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Re: Can I smoke "shop bought" black pudding?

Postby wheels » Tue Feb 10, 2015 9:59 pm

+1 for the gert big funnel! :lol: :lol: :lol:
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Re: Can I smoke "shop bought" black pudding?

Postby saucisson » Wed Feb 11, 2015 5:33 pm

If you are making it from dried blood then you could try cold smoking the blood spread out on trays before adding any liquids.

I see no reason at all why you shouldn't try and cold smoke shop bought, but you might need to skin it first if it's in a plastic skin.
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Re: Can I smoke "shop bought" black pudding?

Postby GUS » Wed Feb 11, 2015 7:16 pm

Sorry fr the absence my net went down.

Yes the plastic wrap on modern black puds "offends me" ..senseless & non recyclable.

Will get some hog casings & blood sorted, the nipper can make them with me.

thanks for the video, inspires confidence all round.
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Re: Can I smoke "shop bought" black pudding?

Postby Sam Newman » Sat Feb 14, 2015 11:57 am

Hi guys. Interesting topic. What's the method used to dry the blood? Perhaps we could get some smokey flavors in there during the drying process?
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Re: Can I smoke "shop bought" black pudding?

Postby GUS » Sat Feb 14, 2015 5:58 pm

Sam,

We "have" to have dried blood these days, presumably to knock out contaminants, so it is bought in as powder.
but the other aspect of course is where there used to be local abbatoirs they are now greatly reduced in number (government), the freshness guarantee is a hard one to ensure unless you are well & truly prepped I imagine...

blood, reconstituted from a dried powder with water, is poured by the bucketful into large vats. It’s rare today to see one made with fresh blood. In the UK, this most natural of ingredients is usually disposed of at the abattoir, and black pudding producers often buy dried blood from other European countries.
There has been something of a running battle over the issue with traditional slaughterhouses and the Meat Hygiene Service, which inevitably believes blood to be “high risk”

Interesting article.. a £14.95 sandwich in which BP is the star.
http://www.telegraph.co.uk/foodanddrink ... blood.html

Oh! Great Chieftan of the black pudding race, land on my plate and there shall be no waste!
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Re: Can I smoke "shop bought" black pudding?

Postby yotmon » Sun Feb 15, 2015 3:17 pm

http://www.porktraders.co.uk/blackpuddings.html

This company which is 10 miles 'down the road' claims that their black pudding may be the only type made with fresh pigs blood. They are linked to a large pig slaughter house in nearby Cronton, so would be madness to use bought in dried stuff. I've not had their puddings but their hams are quite good value.
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Re: Can I smoke "shop bought" black pudding?

Postby BriCan » Sun Feb 15, 2015 7:05 pm

When I get home and if I am up that end (just down road from uz) I must try ...

I do like this ... off there page ...
Made to a secret recipe that has been handed down from generation to generation


must be as good as mine :wink:
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Re: Can I smoke "shop bought" black pudding?

Postby onewheeler » Mon Feb 16, 2015 10:13 am

I've seen the (very good) butcher in St Nicholas's Market in Bristol defrosting a large container of frozen blood. Don't know if it was fresh, but it would seem a waste of time freezing reconstituted dried blood.

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Re: Can I smoke "shop bought" black pudding?

Postby GUS » Mon Feb 16, 2015 2:56 pm

Yeah, I think it's more "advisory" rather than law therefore, as with a lot of folk "advisory" info often differs from law, which is why my kid does not go to school in uniform (tesco crap offering no quality, cold, polycotton, shrinkage, dubious sourcing & labour...

instead she dresses for the weather & tends to wear harder wearing fast drying kit such as Lowe alpine fleeces adding / removing a layer accordingly, ..really annoys her school who occasionally have a teacher bully her about it, ((stupid & unnecessary)).

Therefore re the blood, probably makes life "easier" for H&S et al at our loss & have to import :roll: FFS!

but without being an actual requirement legislatively, thus "the few who do" & the bit on you-tube of real "fresh & chilled" blood used for janet street porter's bit on that Gordon Ramsay show.

All depends how far you are willing to read, deduce, comply at the end of the day.

From my point of view dried is clearly more convenient, but with the clear upsurge of interest in black pudding I find the import aspect reprehensible, ..give a uk firm / abbatoir a chance to diversify & make some profit in a country where animal welfare is markedly better (on the whole) than elsewhere, whilst contributing to uk coffers.
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