Making bacon! (Not as smutty as it sounds)

[Jesse]

I did think about that blight but the pig lived about 4 hours drive from us, it went to slaughter on the Monday and we only collected the meat on the Friday so blood pudding wasn't really an option, I believe it needs to be used straight away, is that right?

[Jesse]

[mat]

so blood pudding wasn't really an option, I believe it needs to be used straight away, is that right?

Yes, this is right, it has to be constantly stirred whilst still warm (according to the HFW book -) to remove the 'strings' which are natural clots which form whilst the blood is cooling; use a wooden stick or a wooden spoon handle.  Destringed blood will keep for 48hrs in the fridge or can be frozen. 
Apparently some lage abatoirs will destring it for you; so it may be worth asking your local butcher for some destringed blood.

You have all made me very envious, and I may need to buy some loin sometime, to try and make my own "back" bacon!

mat