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Blood

 
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afreetrapper



Joined: 28 Feb 2009
Posts: 10
Location: Topeka Kansas

PostPosted: May 08 2009    Post subject: Blood Reply with quote

Looking for dried blood. Cant get fresh blood where I live in Kansas state inspectors wont allow individuals to keep blood from animals slaughtered in state inspected plants.
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Hell Fire Grill
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Joined: 17 Mar 2007
Posts: 3921
Location: Pickler's Puragatory!!

PostPosted: May 08 2009    Post subject: Reply with quote

So your out for blood huh? Have you thought about calling a mobile slaughter? Maybe you can meet up with someone at the kill site and get some fresh blood. Are you going to drink it or play a cruel trick on the prom queen?
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afreetrapper



Joined: 28 Feb 2009
Posts: 10
Location: Topeka Kansas

PostPosted: May 08 2009    Post subject: Blood Reply with quote

Unfortunately here in Kansas mobile slaughter isn't allowed. I used to work for a locker plant a few years ago and I couldn't even get it there we had a state inspector on site on slaughter day and the inspector wouldn't even turn his back long enough to slip a pail in as the carcass bled. And I don't know anyone who slaughters there own at home.
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GOSM
Brinkman charcoal
2 Enterprise # 10 grinders
LEM 5 lb stuffer
9 Dutch ovens 3 cast iron skillets
"Use it up, wear it out, make do, or do without"

http://www.etsy.com/shop.php?user_id=6912864
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afreetrapper



Joined: 28 Feb 2009
Posts: 10
Location: Topeka Kansas

PostPosted: May 08 2009    Post subject: Blood Reply with quote

I'm needing it for some Boudin Noir sausage
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GOSM
Brinkman charcoal
2 Enterprise # 10 grinders
LEM 5 lb stuffer
9 Dutch ovens 3 cast iron skillets
"Use it up, wear it out, make do, or do without"

http://www.etsy.com/shop.php?user_id=6912864
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Hell Fire Grill
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Joined: 17 Mar 2007
Posts: 3921
Location: Pickler's Puragatory!!

PostPosted: May 08 2009    Post subject: Reply with quote

Contact Len Poli. From what I hear he may help you find what your looking for.
http://home.pacbell.net/lpoli/index.htm

Or try this sausagemaking forum.
http://forum.sausagemaking.org/index.php?sid=29700f6b5a93ecbb78b499f3efcbb2aa

You might find some usefull information here.
http://www.wedlinydomowe.com/index.html
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Forkin Pork
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Joined: 25 Jan 2007
Posts: 687
Location: Stamford, Connecticut

PostPosted: May 13 2009    Post subject: Reply with quote

Found this for ya, hope it helps.

The alternative which is now used by nearly all butchers is to buy dried blood and re-hydrate this with water or milk. This is usually supplied from Holland. Trade supplies such as Scobies Direct can supply this.

http://www.scobiesdirect.com/Products.aspsMethod=Search&txtCriteria=Dried%20Blood
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morick
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Joined: 21 Aug 2008
Posts: 1284
Location: northeast,mo

PostPosted: May 31 2009    Post subject: Reply with quote

oops on the 2 posts

Last edited by morick on May 31 2009; edited 1 time in total
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morick
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Joined: 21 Aug 2008
Posts: 1284
Location: northeast,mo

PostPosted: May 31 2009    Post subject: Reply with quote

dried blood you can find as an organic fertilizer but i am not sure if is food grade.
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