Product Description
Product Recipe Information Kerry,
The recipe below is formulated to meet the 2014 Meat Product Regulations. Products made to this recipe, using the meats stated will comply with the reserved description compositional requirements and will have the meat content stated. If you wish to use other meats or change the visual lean content you must ensure that your recipe complies with the 2014 regulations and you will need to calculate the meat content and QUID declaration. . If you wish to use other meats please use the butcher’s calculator on the Lucas Ingredients Web Site - www.lucas-ingredients.co.uk/products to work out your meat content and quid declarations. You must also ensure that the product has the correct meat minimum content if it has a reserved description. RECIPE: % 1b oz Kg Diced Pork Back Fat 12.5 1 4 0.567 (1/4" to 1/2" or 0.5-1.0cm Cubes) Lucas Imperial Black Pudding Mix 20052598/20354167 27.5 2 12 1.250 Cold Water / Ice 60.0 6 0 2.723 Total 100.0 10 0 4.54 METHOD 1. Pour the water into a mixer/blender and add the Black Pudding Mix. 2. Blend the mix until hydrated and it begins to thicken. 3. Blanch or add the back fat in its raw state to the hydrated Pudding mix. 4. Fill into natural or synthetic casings and allow mix to thicken overnight. 5. Steam or water cook at 175 F (80 C) to an internal temperature of 160°F (71°C). 6. Cool and store under refrigeration. * Must be firm / hard back fat. NOTE: ∑ Care should be taken not to over mix as this will result in very firm blend. ∑ Using Bacon trimming in place of back fat can give an acceptable savoury alternative. ∑ If natural casings are used they can be coloured using a black pudding dye at the manufacturers recommended dosage.
STORAGE: THE PRODUCT MUST BE STORED UNDER REFRIGERATION
