LOL that's funny---I heard about that guy!!!I'm gonna have to try homemade scrapple. I have smoked store bought or butcher bought before...
I haven't been to Zern's in a few years. Do you guys remember the old man by the barber that wore the lade legs glasses and used to tell everyone that he could see through clothes with them? My bro lives in Douglassville and takes his son there every couple of weeks to get his hair cut...
What's 20 feet long and has 4 teeth????
The funnel cake line at Zern's!
I miss the hot nut stands! Might have to run up some Saturday night!
Hmmmm, By George, I think she has something here!!!!I'm full on with my winter bacon project and trying different experiments, I wonder how a cured belly would be in making homemade scrapple?? Instead of using pork shoulder, grind up a cured belly for the meat, it would be like bacon scrapple! I guess you could do it with or without smoke, but it would have to be a cold smoke so that the meat would still need cooking in the scrapple process.
Do you remember the ice cold pineapple orange ladies? They were at "the sale" as long as I could remember.Bear, I haven't been to Zern's in years, I didn't know they were still around. I used to go to the car auction back in the day when "Dopey Duncan" was still around.
Yes I remember him well... he used to have nylons for them in the winter.Do you guys remember the old man by the barber that wore the lade legs glasses and used to tell everyone that he could see through clothes with them?
Almost like a sweet lebanon stuffed in a canvas type bag, about 5 pounds each. Made with deer... smoked freakin hard. Stuff was great, but we never made it ourselves as it was polish and dairy beef we worked with, so never had a recipe. Deer butcher would know if they had a smokehouse as part of the operation.I will check with my butcher, for years and years they did deer butchering during the season, they just gave it up a couple of years ago. I know they did all kinds of processing. I also have a high school friend who does deer butchering and processing. Should be able to come up with something. Was it like a summer bologna?
Same here, we never made any ourselves, and there are so many butchers around here that make great bag bologna that their recipes are total secrets.Almost like a sweet lebanon stuffed in a canvas type bag, about 5 pounds each. Made with deer... smoked freakin hard. Stuff was great, but we never made it ourselves as it was polish and dairy beef we worked with, so never had a recipe. Deer butcher would know if they had a smokehouse as part of the operation.I will check with my butcher, for years and years they did deer butchering during the season, they just gave it up a couple of years ago. I know they did all kinds of processing. I also have a high school friend who does deer butchering and processing. Should be able to come up with something. Was it like a summer bologna?
Jakerz that sounds interesting! Do you have a recipe for puddin?I love scrapple has anyone tried puddin? I wonder if that would be good? I loke it on a sweet potato with yellow mustard and raw onion.. Oh yes!