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Homemade Blood Meal?
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Posted by
StonewallFlowersVT 4a (
My Page) on
Tue, Nov 8, 11 at 23:33
| Since deer season is starting soon, and my hunt-loving friends will soon be able to supply me with blood from the deer they get, I am wondering if anyone has hints on how to make blood meal?
I assume it's just a process of dehydrating the blood. Any tips or pointers? thanks much!
(I tried to search the forum for this topic, but didn't see very much information.) |
Follow-Up Postings:
RE: Homemade Blood Meal?
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- Posted by feijoas Temperate New Zealan (My Page) on
Tue, Nov 8, 11 at 23:42
| I think it's quite a drama to DIY. Do you have a compost heap? I bury all sorts of meat products in mine. (Note: BURY). |
RE: Homemade Blood Meal?
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| Deer are usually fied dressed immediately after killing and there would be little or no residual blood for making blood meal. |
RE: Homemade Blood Meal?
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| Thanks for the responses. I have enough drama in my life as it is. Just was trying to think of a way to use any byproducts from the deer. (As a vegetarian, I am trying to be supportive of my hunters!) |
RE: Homemade Blood Meal?
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| I once had to make dried blood meal for a fish food experiment. This involved a slaughter house, 5 gallon buckets, a chest freezer, failing electricity, and then the fun started. Trust me, you want to leave this to the pros. |
RE: Homemade Blood Meal?
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| I'm game (no pun intended) for almost anything DIY but I can't think of a good way to do this at home. |
RE: Homemade Blood Meal?
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- Posted by pt03 2b Southern Manitob (My Page) on
Wed, Nov 9, 11 at 11:07
RE: Homemade Blood Meal?
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| I once had to make dried blood meal for a fish food experiment. This involved a slaughter house, 5 gallon buckets, a chest freezer, failing electricity, and then the fun started. That is a setup for a truly horrifying tale. |
RE: Homemade Blood Meal?
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- Posted by jolj 7b/8a-S.C.,USA (My Page) on
Wed, Nov 9, 11 at 20:05
I agree with the leave it to the pros.
However, if you can get the blood & stay a vegetarian, then I would mix it with green sawdust & sand, then cover it with shredded leaves & wait for spring.
You may want to fence it in too. |
RE: Homemade Blood Meal?
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| I recall watching my grandma make blood sausage. It wasn't fun. she started by slitting the throat and belly of a hog, collecting the blood in pails and then letting it dry in cheesecloth covered trays. The cheese cloth was to keep the flies out, yet still let the moisture evaporate. Sometimes she would put these trays in the oven to help them dry quicker. If you remember from 5th grade science class, the cheese cloth does not prevent the flies from dropping eggs through the cloth. yucko. I do compost parts of the deer carcass. The rib cage, the head, the legs mostly. The gut pile is left in the field, along with most of the blood. |
RE: Homemade Blood Meal?
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| "Deer are usually fied dressed immediately after killing and there would be little or no residual blood for making blood meal." That sums it up, pretty much.
In the event that animals are hung to butcher, which can sometimes include deer, I use a bucket or tub on top of a heavy plastic sheet while cutting up. I'm guessing probably 6 mil or better. Mine is an old ground cover from a tent.
Cool or cold weather is preferred for doing that part, but fall often has moderately warm sunny days where the sheet can be put out in the sun and the blood will dry if not allowed to pool or puddle. Insects are few this time of year but there will be some.
When the blood is dry it will flake off the plastic. Pulling the sheet over a smooth curved object (like a piece of pipe) helps. Then sweep it up.
My own strategy is to compost the blood and whatever doesn't get used. If you make scrapple, there isn't much left. |
RE: Homemade Blood Meal?
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| I bury any non-usable pieces of the carcass in my garden. Really, nothing goes to waste: the guts get eaten by wolves, scavengers, etc; the hide gets donated to Hides for Habitat to make gloves out of, the meat obviously goes to my stomach and the rest goes to the worms in my garden. We butcher them ourselves, so we know exactly what happens to the meat. Fortunately we have two meat cutters in the family to pass their knowledge on to us. |
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