wayne fajkus wrote:Dave, my first cow slaughter will be early September. Rendering lard and bone broth are 2 things i will be interested in doing.
The cow in your picture looked small. Is it young or a miniature breed?
wayne fajkus wrote:The cow in your picture looked small. Is it young or a miniature breed?
Ellendra Nauriel wrote:I used to make a beef blood gravy when money was really tight. Some butchers will give away beef blood if you ask nicely. Others will charge a small fee, but even then its cheap. When making gravy, it doesn't matter if the blood has congealed.
To make gravy, saute the blood in a little butter or other fat until it solidifies and changes color. Use a spoon or spatula to chop it into tiny bits, and continue cooking until it browns and looks like finely-crumbled hamburger.
From that point on, you can treat it like hamburger, using any recipe you like. I keep it simple and make a roux, then mix in some broth or milk to make the gravy.
This would probably work just as well with other species' blood, but I've never tried that.
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