by GUS » Tue May 12, 2015 4:56 pm
Update on the dried Pigs blood coming soon, we've been discussing it elsewhere & as Kill2k is kindly sending me his left-overs, i'll pop some on the smoker as soon as it lands on my mat, I'll make a small batch & compare side by side if it carries any flavour, ..personally though my thought is that the reconstituted blood will have the last word in flavour obscuration, however my hopes remain high.
Would like to make it in one big go (freezer space) so for a basic recipe how much back fat should I stop in & obtain from my butcher please, oh smoke wizened ones!?
(NB: the butcher raises his own pigs, so whilst not wishing to surprise him it would be good to get an idea of how much slab I should be looking at, ..whilst not pinwheel have around 3-5kg of oats in at the moment, larger stuff because of how we like our porrage, would a brief blitz in the blender be ok rather than buying in yet more ingredients? or should I really stick to basics this time round?
Tala jam funnel (george eastman) at the ready & some bain maries ready to knock this out in one hopefully.