scrapple

[pc farmer]

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.

 

[so ms smoker]

  No wonder it is called scrapple!

  Mike

 

[pc farmer]

Bump this up.

No one eats this besides me?????

 

[venture]

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.

 

[pc farmer]

 
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.

I am gonna give it a shot. 

 

[Bearcarver]

 
I am gonna give it a shot. 

You caused me to look for my Scrapple post, but I couldn't find it. Maybe I never posted it here.

So here it is:

http://www.smokingmeatforums.com/t/159426/venison-scrapple-fried-taters#post_1150557

No recipe----I didn't actually make this batch. We just fried it up.

Bear

 

[pc farmer]

Never hear of venison style.  We made pork scrapple.

 

[kesmc27]

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!!!!

 

[pc farmer]

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!!!!

SO DO I.

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

 

[Bearcarver]

 
SO DO I.

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

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.

 

[pc farmer]

Thanks, might try it.

I have 5 lb fresh sausage in the freezer.   

 

[foamheart]

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.

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

 

[Bearcarver]

 
Thanks, might try it.

I have 5 lb fresh sausage in the freezer.   

Here's another one I just posted:

http://www.smokingmeatforums.com/t/159427/scrapple-deer-pork

These aren't Step by Steps-----They're just for show

Bear

 

[smoking b]

 
Bump this up.

No one eats this besides me?????

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 

 

[kesmc27]

Now that is the real deal smoking B.... Please share!!!!! You are the man!

 

[pc farmer]

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 

Thanks man. Remember I want only to make a stock pot full, not a kettle of it. Lol

 

[smoking b]

Now that is the real deal smoking B.... Please share!!!!! You are the man!

Thanks man. Remember I want only to make a stock pot full, not a kettle of it. Lol

I'll see what I can do guys 

 

[Bearcarver]

Thanks man. Remember I want only to make a stock pot full, not a kettle of it. Lol

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

Bear

 

[redring]

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. 

 

[Bearcarver]

 
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. 

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