FAT WANTED!!!

[welsh wizard]

Hi Barry

Thanks for the info - IF people were prepared to come to the Farm to get their BF would it be sold at a more reasonable rate?

OOI part of my business is selling on the net and on products where we have squiffy delivery times, we always ask our customers to phone to check availability. It works for us.......

Cheers WW

[hmmm sausages]

Is the fat chopped off a loin chop the right stuff to chuck into a batch of black pudding?

Im thinking get some loin chops for a batch of sausages but trim the fat off first and get a nice fatty piece of shoulder for the rest of the meat mix

[hmmm sausages]

just been to my butcher, he said the best fat to put into black pudding is beef fat, so i've bought a kilo of that to freeze and use on demand, any thought/comments on that?

[sausagemaker]

That could be because he wants rid of the beef fat.
If you want to see the fat in the pudding then use Pork Fat, if you want succulence then use beef fat.
Most manufacturers use both.

Regards
Sausagemaker

[hmmm sausages]

i did wonder if he was just trying to get rid of it, but he seemed confident in his suggestion that beef fat was the best for bp! Not that it matters anymore after tonight cus I am officially retired from bp making, i cant get it right at all

Anyone want to buy half a batch of black pudding mix???