How do I make Blood Meal? : LUSENET : Countryside : One Thread

I would like to know how to make blood meal come butcher time. Which is now. Do I just dry it in a real low heat oven? Do I have to process the blood specially? I have just been bleeding my animals onto the ground (in the garden, when possible) but I sure would like to use the blood more specifically. Anyone know? Thanks!

-- Shannon in SW Wash (, February 04, 2002


you might want to "sterilize " it,, to prevent deises and such,,otherwise,,just dry it out,, and crumble it up. I did it on a hog once,, fromt eh bleeing,, got like 1 1/2 bucket full of blood,, after it dried,,, wasnt much more than a cup full

-- Stan (, February 04, 2002.

According to Morrison's Feed and Feeding, "Blood meal, or dried blood, is made from the blood collected at packing plants. It is first heated until it is thoroughly coagulated; the excess water is then drained off; more moisture is removed in a press; and finally, the solid residue is dried and ground. Blood meal is low in calcium and phosphorus..."

-- Ken S. in WC TN (, February 04, 2002.

Blood is also high in cholesterol. However, you can use it to make black pudding or black sausage, or you can use it as the base for a soup or a sauce.

-- Don Armstrong (, February 05, 2002.

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