A Necessary Look At Cutting, Safety, & Wound Care

Obligatory disclaimer: We at TRC take safety seriously. We are not medical professionals. We do not encourage the act of cutting and/or blood drinking. In no way is this article an attempt at downplaying the serious nature of such an undertaking. Please be aware that blood-letting is intrinsically dangerous and carries with it some huge, fundamental risks that can negatively impact all parties involved. Hazards and related complications include, but are not limited to, the transmission of blood-borne pathogens, permanent bodily/mental harm, social discomfort and stigma, legal damages and repercussions, and in serious cases, potential mortality. By utilizing any of this information, you agree to and assume 100% of the risks and liabilities involved.



You know what you need, but where do you start?

Sliding a blade through someone’s skin is a daunting concept to entertain, especially when it may harbor some potentially discomforting visceral imagery and inclination. Many of us, in fact, have gone through persistent, formidable bouts of self scrutiny / objection, cognitive dissonance, despair and guilt over it, yet none can deny the fact that there are few other ways to actually get what we need. Coming to terms with this part of ourselves and what it entails is extremely important, both for peace of mind and general health. It doesn’t have to be a dangerously unmanageable process and – this can’t be emphasized enough here – being cautious, alert, and well informed are crucial to that purpose. Being well informed about anatomy, physiology, and safety will help you get a decent bleed without accidentally maiming your donor in the process. Let’s be completely honest here: charging blindly into cutting for blood-letting purposes, like some proverbial bull in a china shop, is recipe for a probable disaster.
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Blood Handling & Safety

Lovely image provided by blood–stock.

Heated discussions, desperate queries, massive brain-imploding confusion about blood safety pop up quite regularly in sang friendly spaces. Unfortunately, while there are some excellent, albeit brief mentions out there regarding the topic, nothing really attempts to do more than vaguely address the subject. Information is divided, curtailed, and often painful to follow through various spaces and mediums. In forums & channels, for example, guidance can be wildly mixed in accuracy, even intention. There’s a lot of improper advice given that, if put into practice, could possibly make people ill. The bottom line is this: if you’re a sang, you’re likely ingesting blood; not only that, but in a raw state. When it comes to health and safety, I had hoped that sound attempts at reducing the risk of potential pathogens would be kept alongside proper food management techniques. They are not.

In this article, I will be focusing on information regarding the safety of handling blood that has already been collected from a source and treated. Due to the degree of pertinence, therefore, animal blood will be used as the prime example here. If you’re collecting the blood yourself and it has not been treated, here is an amazing article detailing the process. If you’re more curious about human blood, you may look here or there to start. Consuming raw blood comes with inherent risks that are made more complicated with mishandling. Difficulties in sourcing blood to begin with can also pose a problem. The ease of obtaining animal blood and its quality depend greatly on your location, unfortunately – or fortunately, if you’re a lucky bastard. In areas where people are not far removed from their food sources, blood is much easier to obtain. Lack of demand and cultural aversion in other places can make acquisition quite difficult. It’s worth noting that animal blood is illegal in some countries, so save yourself the added grief by doing some research on the subject before beginning your fervent quest.

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Blood As Food : Links

It’s more common than you might think. 😉

Blood As A Culinary Ingredient:
Brad Farmerie : Blood Work
Nordic Food Lab : Blood And Egg
The Nordic Food Lab’s Innovative Approaches To A Neglected Ingredient
Cooking With Blood: Yesterday And Today
How And Why You Should Be Making Blood Sausage At Home
Blood, Bone and Gore: Why Aren’t We Eating It?
Why Chefs Are (Finally) Cooking With Blood
You Eat Meat, So Why Not Blood?
Cooking With Blood Convinced Me to Stop Being A Vegetarian
You Should Be Cooking with Blood
Why I’m Putting Blood In My Bread And Ice Cream

Research Articles:
Slaughterhouse Blood : An Emerging Source of Bioactive Compounds
The Use Of Blood And Derived Products As Food Additives
Blood-derived Products For Human Consumption

Books:
The Dracula Cookbook of Blood
Odd Bits: How to Cook the Rest of the Animal

General:
Cooking With Blood (Recipes)
Variations Of Blood Sausage
What Exactly Is Blood Sausage, Anyway?
Blood Sausages
Black Pudding : Rediscovering Our Taste For Blood
How To Prepare And Cook A Pig (Recipes)

Asia:
Street Food in Taiwan : Pig’s Blood Cake
Blood / Black Tofu
Nasty Bits : Shanghainese Chicken & Duck Blood Soup
Nasty Bits : Korean Blood Sausage
Korean Sundae
Korean Blood Sausage : Sundae (순대)
Soondae Korean Blood Sausage
Laotian Raw Duck Blood Salad
Raw Pig’s Blood Soup : Lou (หลู้) (Vague Recipe)
Thai Boat Noodles (Recipe)
Saveur : Thai Boat Noodle Soup (Recipe)
Northern Thai Steamed Rice with Pork Blood ข้าวกั๊นจิ๊น (Recipe)
Dinuguan Sausage : Smoked Pork Blood Sausage (Recipe)
D is for Dinuguan (Recipe)
Pork Dinuguan, Ilokano Style (Recipe)
Crispy Dinuguan (Recipe)
Vietnamese Blood Sausage Doi Huyet (Recipe)
Pig Blood Noodles With Smoked Stock And Dehydrated Kimchi (Recipe)
Tibetan Tra-gyuma (Recipe)
Mao Xue Wang (Duck Blood Curd 毛血旺)
Gyuma : Atlas Obscura
Fighting Gentrification With Blood Sausage In Toronto’s ‘Little Tibet’

UK:
Blood Sauce With Quick Pasteurization Via Sous Vide (Recipe)
Irish Black Pudding (Recipe)
Scottish Black Pudding
Blood Custard Tastes Better Than It Sounds
Black Pudding : A Bloody Debate
A Guide To Traditional Black Pudding
Blood For Breakfast? Fear Not!
Fergus Henderson’s Blood Cake / Black Pudding (Recipe)
All You Need To Know About Black Pudding (Recipes)

Europe:
Swedish Pig’s Blood Rye Bread (Recipe)
Estonian Verivorst Ve Verikäkk (Recipe)
Estonian Blood Sausages : Verivorstid (Recipe)
Black Pudding The Nordic Way (Recipe)
Oeufs Sanguinette (Recipe)
Dr. K, pork, salami, sausage Blood Sausage : Sanguinaccio (Recipe)
Portuguese Blood Sausage
Morcilla (Recipe)
Nasty Bits : Morcilla, or Spanish Blood Sausage
Morcilla : A Bloody Good Sausage
Morcilla de Burgos
Introduction to Morcilla
Borono (Recipe)
Borono (Recipe)
Filloas de Sangre (Recipe)
Polish Blood Sausage (Recipe)
Polish Blood Sausage (Kiszka) (Recipe)
Making Kiszka : Polish Blood Sausage
Boudin Noir (Recipe)
Cooking with Blood : Boudin Noir and Czarnina (Recipe)
Sângerete (Recipe)
Sângerete De Casa (Recipe)
Thüringer Rotwurst
Thüringer Rotwurst
German Blood Sausage Blutwurst
Blut-Zungenwurst
Bavarian Sulze and Blut-Zungenwurst (Recipe)
Schwarzpudding Blodpudding (Recipe)
Verileipä (Recipe)
Verileipä (Recipe)
Country Style Pork Blood Terrine (Recipe)
Blood Pasta With Blood Sausage Bolognese (Recipe)
Blutnudeln or Italian Pork Blood Pasta (Recipe)

Africa:
Mutura Is a Blood-Soaked Kenyan Delicacy

USA:
Blood Collection the Cajun Way (Cajun Boudin Noir)

Mexico & South America:
Moronga
Ñachi : This Chilean Dish Turns Fresh Blood Into Savory Jelly

Micronesia, West Indies:
Guamanian Fritada
West Indian Pudding : Boudin Antillais (Recipe)
West Indian Boudin Antillais (Recipe)

Sweets:
How Russia Fell in Love With Candy Bars Made of Blood
Blood Ice Cream (Recipe)
Blood & Chocolate Panna Cotta (Recipe)
Hot Blood Pudding Custard (Recipe)
Sanguinaccio Dolce : Blood & Chocolate (Recipe)
Sanguinaccio Dolce : Atlas Obscura
Sanguinaccio Dolce : A ‘Bloody’ Good Desert! (Recipe)

Blood As Food

Blood as food? I think it’s safe to assume that most wouldn’t consider such a statement an even remotely pleasant idea. People are, in general, deeply squeamish about the thought of blood itself, never mind actually coming in contact with or consuming the conspicuous liquid. While there are certainly natural motivating factors behind being reluctant about or repelled by blood, the most pervasive culprit for this inclination has a lot to do with shifting cultural biases & trends.

In many parts of the world, blood is still widely consumed on a regular basis & inherently worked into the ritual of slaughter itself. Not only does it provide an important nutritional role within the diet, it also makes up a good portion of the total yield of an animal. There can be forty liters of blood in one cow alone, just to bring things into perspective. Wasting such a large portion of an animal is not only ridiculous, but simply out of the question for a good number of people. Many can’t afford to be so far removed from their food, or to cherry-pick what parts they’d prefer to utilize for their meals. Necessity aside, however, nose to tail eating is actually a more reasonable & sustainable practice to be mindful of.

Beloved in one culture, abhorred in another, blood makes for a fascinating, if polarizing ingredient. Though I find its dubiousness to be questionable if handled with care, it does have a high rate of spoilage, a huge mess factor, & reacts quite finicky when introduced to heat. Still, it can be a beautifully versatile ingredient, as long as it’s basic nature is kept in mind. Blood is traditionally used as a thickener in sauces, a binder in sausages & terrines, a minerally pungent kick to both savory and sweet dishes alike. If the metallic twang sounds off putting, try pairing it with spices, cream, fruits, even chocolate.

For as long as humans and their ancestors have hunted animals & eaten meat, they’ve utilized blood for both comestible means & basic nutritional needs. Although it’s fallen out of fashion in recent times, evidence of blood usage in culinary applications can still be found by those who are willing, curious, & open-minded enough to dig a bit deeper & entertain new possibilities. In this section, we at The Red Cellar will attempt to celebrate this grossly overlooked and underutilized ingredient &, with luck, perhaps ease some of the stigma it seems to carry.

Blood As Food : Articles
Blood As Food : Recipes
Blood As Food : Links
Blood As Food : Instagram