Substitute dried pig's blood for fresh

I have some dried pig's blood (fresh is not at all easy to buy in my country), which I wish to use in recipes where fresh blood is called for. How much dried blood + water should I mix to replace e.g. 1 litre of fresh blood?

Best Answer

Reconstituted dried blood will not have the quite the same texture as fresh blood. If the dish you're making requires blood as a thickener -- particularly if it's supposed to have a thick, gelatinous texture -- dried blood may not work correctly. For other textures, though, dried should be fine. By way of example, nearly all black pudding is made with dried blood, but drisheen (an Irish blood sausage with a more gelatinous consistency, made without oats to thicken) needs fresh blood.

In terms of water content, roughly 4 parts water to 1 part dried blood (by weight, not volume) should be fine.

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How do you reconstitute dried blood?

The dried blood is typically rehydrated by adding water and inverting the container, Menze said. This method relies on normal gravity, however, so the researchers devised other methods for potential use in space.

How do you save pork blood?

Eat any cooked blood dishes immediately or freeze by the second day. If the butcher does not add an anti-coagulant in the shop, then add red wine vinegar in a ratio of 1 cup of to every 6 cups of blood. This keeps the blood from thickening. Freezing fresh blood mixed with vinegar is a safe way to prolong freshness.

What dried pigs blood?

The dried pigs blood is a fine black powder and a great alternative to fresh blood which is notoriously hard to obtain in small quanitites. The 1kg packs are ideal for anyone wanting to make their own black pudding or continental sausages from home that require pigs blood.

Can you buy blood to make black pudding?

This dried pigs blood is perfect for making black pudding, especially if you want to use your own recipe. Suggested usage rate is 1 part blood to 4 parts water.

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