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Venison Scrapple & Fried Taters

post #1 of 9
Thread Starter 

Venison Scrapple & Fried Taters

 

 

 

I couldn't find this on the forum, so I must have been wrong thinking I already posted this.

 

I didn't make this, but I used to help some buddies of mine make a couple hundred pounds in a day.

 

My BIL helped with this batch.

 

 

 

 

 

Got a new Batch of Venison Scrapple, and it tastes as good as always!!

Thought you guys would like to see a Pic or 2.

Enjoy,
Bear



Got 4 blocks like the one in front (about 5 pounds each):



Frying thin slices, nice & crispy on the outside:



We never have Scrapple without Pan Fried Taters (in Butter):
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post #2 of 9

Man that looks awesome.

 

I am trying to figure out how to make a small batch of pork scrapple like we made when we butchered.

post #3 of 9
Thread Starter 
Quote:
Originally Posted by c farmer View Post
 

Man that looks awesome.

 

I am trying to figure out how to make a small batch of pork scrapple like we made when we butchered.

 

The recipe below is for a very small amount of Scrapple:

 


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.

 

 

Bear

post #4 of 9

That loos good and the recipe would give good flavor, but I have never seen a recipe for Scrapple that doesn't include simmering a minimum of 30 minutes, some up to 2 hours, after adding the Cornmeal? The cooking infuses the flavor in the cornmeal and releases the starch that causes the scrapple to setup and hold together for slicing and frying. Same concept for fried Grit and Polenta Cakes. Is the final product gritty? It looks delicate like it is very soft...JJ

post #5 of 9
Thread Starter 
Quote:
Originally Posted by Chef JimmyJ View Post
 

That loos good and the recipe would give good flavor, but I have never seen a recipe for Scrapple that doesn't include simmering a minimum of 30 minutes, some up to 2 hours, after adding the Cornmeal? The cooking infuses the flavor in the cornmeal and releases the starch that causes the scrapple to setup and hold together for slicing and frying. Same concept for fried Grit and Polenta Cakes. Is the final product gritty? It looks delicate like it is very soft...JJ

 

I never used that recipe. I only posted it because Adam was looking for one that was a very small amount.

 

The only times I was involved in actually making Scrapple was with a bunch of Hunting Buddies of mine, and all I did was contribute some of my Deer, take my turn stirring, and pouring the finished product into containers. Like You said, We always kept ours cooking for hours, which is why we took turns stirring constantly. We made hundreds of pounds in a day, once a year. I haven't done that for many years.

 

BTW: The only good Store Bought Scrapple that we have ever had is "Hatfields".  Mrs Bear buys some a few times each year.

 

 

Bear

post #6 of 9
I haven't tried it yet.

When we made scrapple we made 2 full kettles.

I was looking for a small recipe.
post #7 of 9
Thread Starter 
Quote:
Originally Posted by c farmer View Post

I haven't tried it yet.

When we made scrapple we made 2 full kettles.

I was looking for a small recipe.

 

Adam,

Do they sell Hatfield Meats in your part of PA. If so look for their 1 lb packages of Scrapple---Darn good stuff!!  Better than what a lot of Butcher shops sell around here.

 

 

Bear

post #8 of 9
I will have to look.
post #9 of 9
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