black pudding mix

[Paul Kribs]

Heather

On another thread it was established that the water added to the mix is supposed to be 'hot'.. The water needs to be very hot but not boiling, but my last batch was similar to yours in that it was a wet mix and the fat was only evenly distributed sporadically throughout the puddings. I had used cold water as I normally do.
Reports back when using hot water were that the mix was less wet and resulted in a better pudding. Have a look at this thread http://forum.sausagemaking.org/viewtopic.php?t=1269&highlight=black+pudding

BTW, well done with the innovative funnel.

Regards, Paul Kribs

[sausagemaker]

Having read through both the threads I have been very reluctant to comment and I agree that hot water is better for wetting out the proteins, however they should still wet out using cold although it will take a little longer.
There would be no major manufacturer in the UK that would dream of using hot water so please try to use cold & allow the product to re-hydrate.

Regards
Sausagemaker

[Paul Kribs]

sausagemaker

Francos supplier has stated that it is the same mix, but as I have always used cold water in the past and got very good results, I find it difficult to accept that nothing has changed. I used to get a good consistency in 20-30 minutes soaking whereby the fat disbursed evenly throughout, with the resulting mix being thick enough to hold it. I have left this current mix, soaked with cold water, for 40 minutes and it doesn't seem to thicken enough for even fat distribution. I will try the hot water method next time, leaving it to cool before adding the fat, but currently I have more than enough black pudding.. I am getting half a pig tomorrow and the black puddings are using up all my space. I will have to donate some to my work colleagues tomorrow..

Regards, Paul Kribs

[Franco]

Having read through both the threads I have been very reluctant to comment and I agree that hot water is better for wetting out the proteins, however they should still wet out using cold although it will take a little longer.
There would be no major manufacturer in the UK that would dream of using hot water so please try to use cold & allow the product to re-hydrate.

Regards
Sausagemaker

The manufacturer of the mix is probably Britain's biggest supplier of this type of mix and clearly states' water should be hot but not boiling' I will post the full manufacturers instructions in the morning.


Franco

[sausagemaker]

Hi Franco

I appreciate what you say, however I too work for one of the largest Independent seasoning house in the UK, but Lucas/Kerry, CMT, Spicemann & my own company all advocate cold water.
I have been in the Industry for over 35 years & I have never used hot water in any meat products for the obvious reason

Regards
Sausagemaker

[Franco]

When the problem of the mixes was first mentioned to the manufacturer they asked for more details, I directed them to some of the postings on this forum and the immediate comment I received was 'the reason the results are poor is because they are using cold water'

Black puddings are cooked immediately after filling so the chance of the product remaining in the 'danger zone' is not relevant.


I will ask for a definitive statement from the manufacturer in the morning.


Franco

[Heather]

Thanks for all the advice, I would be keen to see if the use of hot water improves the consistency. I stood my mix for about 45 minutes, it did thicken up a bit, but the solids were separating out as I've already mentioned.

[hmmm sausages]

This is an intriguing thread to follow! Having had problems with black puddings on the 2 batches I have attempted I am very keen to see a firm outcome from this! My main area of interest is from the use of hot or cold water! As no problems appear to have been encountered using cold water in the past, why is this batch different?

Shall we start a poll for this?

Q - Whish is better for Franco's black pudding mix?

A - Hot Water
B - Cold Water
C - Buying them fresh from the butchers

hehehe

[Oddley]

I don't know if your supplier is Lucas/kerry foods but if it is, their technical bulletin for black pudding can be downloaded from Here.

[Franco]

I don't use Lucas for my black pudding mix but thanks for the info anyway.

Franco

[Yorkie_Porkie]

Guys,

I always use hot water, in fact I use 50% water and 50% Black Sheep Beer in mine heated in a pan to just below boiling then left for a few minutes to cool slightly. I also prefer to make the loaf version rather than in skins. This method allows for even fat and binder distribution and slices beatifully with a nice even texture.

Since you are cooking at around 80 degrees for 50 minutes alomost straight away, this is hot enough (over 65 Degrees) to kill any bacteria that may be present at the time, but in the end each of us has our own preferences...

YP

Franco, havent used your mix yet, any chance of a sample ?

[Franco]

PM me your address and I'll get Steph to send you some


Franco

[Yorkie_Porkie]

Cheers Franco PM on way

[Wohoki]

Franco, is there any chance of selling just the freeze dried blood on it's own, so that I can have a go at boudin noir and morcadillo?

[aris]

Whan making black pudding in ox-runners, do you eat the casing too? I find it pretty difficult to peel off, and once fried, not too chewy - so I eat it I think next time I make it, I will use the loaf-tin method.

I also though of dicing up the black pudding and adding it to my next batch of sausage. Should add some nice colour and flavour.