Any of our Great Carolinians have a recipe for Liver Mush? My wife always picked up some Mack's when in NC but says the food lion in Durham isn't carrying it anymore. It's so much better than Neeses in our opinion.
I would also love some local knowledge, especially in the Durham area as to who still carries it in the store. Mack's the company seems to exist, but they dont want to be communicated with much. No web site, Facebook doesn't have any content, packaging has no contact method. I found a phone number and it did ring to a voicemail that sounded like it was them. I left a message to see if they would call me back. The address on the packaging just comes up at an intersection, they dont even show up as a business on Google. 6126 McKee Rd, Shelby, NC 28150.
So I thought, "hey, I can cook! And I also make my own boudin with fairly decent results". But the web is stuck on basically one or two recipes, regurgitated/plagiarized likely from an old recipe. In fact I saw an old handwritten recipe picture that looked like the basis of almost all of the recipes. Should contain pork (they used to use the head and other scraps), pork liver, seasonings especially sage and corn meal or corn meal and flour. I dont think I can replicate Mack's exactly though, it has pork liver as the primary ingredient but also has snouts and spleens!
The vast majority of them have "1 pork liver" in the recipe. In the modern day, this is not a measurement. And there are no reliable measurements for a pork liver I can find. When I buy pork liver for boudin, it usually comes in a bucket to the butcher in pieces, not the whole liver, so I dont think even the meat departments can really answer that question. The size of a pork liver depends on the slaughter weight of the pig, about 2-1/2% of the total weight is what I read. if a pig is 250lbs at slaughter, that could be a 6lb liver!
Any butchers out there?
I would also love some local knowledge, especially in the Durham area as to who still carries it in the store. Mack's the company seems to exist, but they dont want to be communicated with much. No web site, Facebook doesn't have any content, packaging has no contact method. I found a phone number and it did ring to a voicemail that sounded like it was them. I left a message to see if they would call me back. The address on the packaging just comes up at an intersection, they dont even show up as a business on Google. 6126 McKee Rd, Shelby, NC 28150.
So I thought, "hey, I can cook! And I also make my own boudin with fairly decent results". But the web is stuck on basically one or two recipes, regurgitated/plagiarized likely from an old recipe. In fact I saw an old handwritten recipe picture that looked like the basis of almost all of the recipes. Should contain pork (they used to use the head and other scraps), pork liver, seasonings especially sage and corn meal or corn meal and flour. I dont think I can replicate Mack's exactly though, it has pork liver as the primary ingredient but also has snouts and spleens!
The vast majority of them have "1 pork liver" in the recipe. In the modern day, this is not a measurement. And there are no reliable measurements for a pork liver I can find. When I buy pork liver for boudin, it usually comes in a bucket to the butcher in pieces, not the whole liver, so I dont think even the meat departments can really answer that question. The size of a pork liver depends on the slaughter weight of the pig, about 2-1/2% of the total weight is what I read. if a pig is 250lbs at slaughter, that could be a 6lb liver!
Any butchers out there?
'Scrapple' was somebody's winning entry for a dish that contains bits and pieces of everything and lots of offal too. In Italy I ordered a plate of 'tripa'--the waitress daughter of the proprietor beamed with pride as it was their specialty. Tripe in tomato sauce. I'm telling you, it was good!
) That's what's missing from both of these recipes, and I probably wouldn't have noticed if you hadn't mentioned the crumble factor. 'Real Scrapple' at Food.com suggests a 7:3 ratio of cornmeal to buckwheat flour--that's the glue you need.
