scrapple

Discussion in 'General Discussion' started by c farmer, Mar 21, 2014.

  1. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    When we butchered we made kettles of scrapple. We don't butcher anymore and I can't find good store bought.

    We used head meat, kidneys, liver, tounges, cornmeal and buckwheat flour.

    Let's hear your recipes.
     
  2. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

      No wonder it is called scrapple!

      Mike
     
  3. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Bump this up.

    No one eats this besides me?????
     
  4. venture

    venture Smoking Guru OTBS Member

    Wrong part of the country for me?

    Never had anything but the commercial stuff and hate it.

    Would definitely like to see how one is properly prepared.

    Good luck and good smoking.
     
  5. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I am gonna give it a shot. 
     
  6. bearcarver

    bearcarver Smoking Guru OTBS Member

  7. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Never hear of venison style.  We made pork scrapple.
     
  8. Oh I miss this!!!!!!! My grandpa use to make this when I was a kid (I'm 52) on the kitchen wood stove where they cooked, we had it
    With eggs and toast, I want
    Some!!!!
     
  9. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    SO DO I.

    I am working on it.   I will post my saga.
     
  10. bearcarver

    bearcarver Smoking Guru OTBS Member

    Adam,

    Below is a small batch that you could try. You can use Pork Sausage in this one:

    Venison Scrapple is often made with hundreds of pounds of Venison, and stirred for hours & hours. A lot of cold brews are consumed during the stirring step!!

    Bear

    1 lb sausage
    2 cups water
    1 tablespoon red pepper flakes
    1 teaspoon rubbed sage
    1 cup cornmeal




    1 Pour 2 cups of water in a sauce pan and bring to a boil.
    2 Cut sausage into pieces and add to boiling water mixing thoroughly (a potato masher works well). Once sausage is done take pan off heat and add red pepper flakes and sage.
    3 Add cornmeal and mix thoroughly and pour into loaf pan.
    4 Refrigerate until completely cooled.
    5 Slice and fry in frying pan with cooking spray.
     
    mike w likes this.
  11. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Thanks, might try it.

    I have 5 lb fresh sausage in the freezer.   [​IMG]
     
  12. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    I suggest you suck up to Mr. BearCarver. I understand his scrapple is legendary in the NE! LOL.. I dropped down and started typing and didn't even see Da'Bear's post....LOL
     
  13. bearcarver

    bearcarver Smoking Guru OTBS Member

  14. We used to make this when I was little helping my pap butcher. There's no comparison to authentic homemade scrapple & the store bought stuff is garbage. I'll see if I can get my pap's recipe for you - it was the real deal  [​IMG]
     
  15. Now that is the real deal smoking B.... Please share!!!!! You are the man!
     
  16. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Thanks man. Remember I want only to make a stock pot full, not a kettle of it. Lol
     
    Last edited: Mar 22, 2014
  17. I'll see what I can do guys  [​IMG]
     
  18. bearcarver

    bearcarver Smoking Guru OTBS Member

    That recipe I gave you on post #10 is a very small amount.

    Bear
     
  19. This was a staple in our house when I was growing up in NW Ohio but we called it "Mush". We'd make it in a bread loaf pan, slice it up and fry it then slather on some butter and top it off with either plain old salt & pepper or pancake syrup. When I make it now I just use leftover pork roast and either shred it up like pulled pork or cut into a very small dice and add it to the cooking liquid.The other thing I try to do is either use the broth or leftover gravy from the pork roast (thinned with a little water) as my liquid that I cook the corn meal in. This really ups the flavor of the finished product. You could also use chicken stock and get a similar result but it won't be quite the same as using the pork broth. I just make it by feel so don't have a recipe written down but if i ever do write it down I will post it. 
     
  20. bearcarver

    bearcarver Smoking Guru OTBS Member

    Your Mush must have been different than ours. When I was a kid we had Scrapple & we had Mush. I loved Scrapple with ketchup, but there wasn't enough butter & syrup to make the Mush taste good.

    Bear
     

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