Anyone made scrapple?

[HalfSmoked]

Following this thread has me thinking I need to find our recipe. We use to boil the heads and use that meat for scrapple all other scrape meat was used for sausage.

Warren

 

[archeryrob]

Floating this again. A guy posted on Venison man on FB making venison scrapple. He responded saying it be between country pudding and Rapa taste wise. I might have to make a batch and try it out.

The wife is really picky and if it doesn't taste like Rapa, she'll just buy Rapa. So trying to find something very close to it.

 

[Bearcarver]

Floating this again. A guy posted on Venison man on FB making venison scrapple. He responded saying it be between country pudding and Rapa taste wise. I might have to make a batch and try it out.

The wife is really picky and if it doesn't taste like Rapa, she'll just buy Rapa. So trying to find something very close to it.

Best scrapple I ever had, homemade or store bought:
landing

Bear

 

[archeryrob]

Bear, that recipe don't help much ;)

 

[HalfSmoked]

There are many different ways and recipes all according to the area you live. Me personally can't stand Rapa made in Bridgeville De. My best here is from a couple local butcher shops.

Warren

 

[Bearcarver]

Bear, that recipe don't help much ;)

Yeah, I know.
Here is my history on Scrapple:
I used to get some from a couple different Butcher shops around my PA Dutch area, and they were all so-so, except the one that made the best Ring Bologna I ever had "Barringer's". Yup Great Ring Bologna, but their Scrapple sucked.

I also got some from a couple Deer Hunting Buddies of mine, including one I helped with the making of, and they were all no better than So-So.

So we found Hatfield Scrapple (The one I posted above), and stuck with them, because theirs is Great, and well worth the price we pay at any Market around this area.

That's all I got---Sorry,

Bear

 

[buzzy]

This Spicy Venison Scrapple Isn't 'Offal' -- No Pig Tongues Here; Give It a Try!

(Blog includes a video) A newspaper column about this topic appeared in the Fredericksburg Free Lance-Star. Link here. Scrape Those Deer Bones & Make ScrappleScrapple - even the name summons up images of something likely less than satisfying or enjoyable from a dining standpoint. When I first...

www.outdoorsrambler.com

Here is something I found that might help you out. I’ve made deer scrapple but didn’t care for it as much as pork scrapple. Also I never had store bought scrapple so not sure what seasonings you’re looking for that would taste like Rapa.

 

[archeryrob]

That looks good, I might size it down and experiment with it when deer season is over. Thanks Might try it without red pepper as the "girls" don;t like it spicy. Or maybe both ways

 

[buzzy]

Let me know if you come up with a recipe you like. I’m always looking for a way to get the most out of my deer. Just pushed the scrapple making to the side with all the other things I like to make. Plus limited time. My season is over for the year. Have a problem but is a good problem. My freezer is over flowing. Got 3 deer this year. Have a cabin in southern Bedford County. Go to Belle Grove quite often. Only about 20 minutes away. How far away are you from there?

 

[bill ace 350]

Need to make some Panhas.

 

[Bearcarver]

Let me know if you come up with a recipe you like. I’m always looking for a way to get the most out of my deer. Just pushed the scrapple making to the side with all the other things I like to make. Plus limited time. My season is over for the year. Have a problem but is a good problem. My freezer is over flowing. Got 3 deer this year. Have a cabin in southern Bedford County. Go to Belle Grove quite often. Only about 20 minutes away. How far away are you from there?

Take your pick:
Smoked Venison Dried Beef
Venison Backstrap Dried Beef
Venison Backstrap Dried Beef #2

Bear

 

[buzzy]

Take your pick:
Smoked Venison Dried Beef
Venison Backstrap Dried Beef
Venison Backstrap Dried Beef #2

Bear

just smoked some venison dried beef yesterday using your recipe. Been making it for years. Always turns out great. Now to let it set for 10 days.
Thanks for that process but rob is looking for venison scrapple recipe. I've made some but didn't care for it compared to homemade pork scrapple.

 

[zwiller]

https://www.meatsandsausages.com/hams-other-meats/pennsylvania-scrapple

The spices are pretty much what I thought and similar to german sausages being Pennsylvania Deutsch. One that note, very different flavor profiles can be made by simply omitting or varying the amounts of the spices he lists. Never had the stuff but I can see the appeal. Seems like an american take on head cheese to me.

 

[chef jimmyj]

https://www.meatsandsausages.com/hams-other-meats/pennsylvania-scrapple

The spices are pretty much what I thought and similar to german sausages being Pennsylvania Deutsch. One that note, very different flavor profiles can be made by simply omitting or varying the amounts of the spices he lists. Never had the stuff but I can see the appeal. Seems like an american take on head cheese to me.

I have to agree, for PA commercial Srapple, Hatfield is my fav. The best I had came from Nell and Sons in East Berlin, PA. Its a slaughter house, butcher shop that custom cuts and makes a variety of smoked items in house. Their Hams are fabulous. Unfortunately, i live 4 hours away now.
The spices in the recipe above, made with cornmeal and Liver, sounds about right...JJ