My Mom used to make it all the time. What we've found is that it's difficult to get pig's blood in recent times.
Why is that?
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Blood is the quickest deteriorating part of any body and can carry pathogens & parasites.
Im not a Dr. but I think a Dr. and the USDA would agree with that statement in general.
IMO the recommendations from the USDA are overstated and serve more to control people & make money than to ensure health. The food industry owns the USDA, not the people (in the same way the insurance industry owns your health), and the food industry wants you to think you cant make your own food. The price we pay is lost history and traditional self sufficiency because grandma's cook book gets pushed further back into the drawer, generation after generation, and eventually into the trash.
Ill stop there because this is a grill forum not a soap opera.