Smoking Scrapple

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Smoking Fanatic
OTBS Member
Jul 11, 2006
West Central Illinois
My Grandmother used to serve us (Pon Haus)
Fried slices in a skillet and served with syrup

Sure would like to try it again! That was in the 1940's


Smoke Blower
Jul 12, 2006
Yes, I've done it and I think I posted on that thread you were talking about, I put a picture up as well. Anyway, scapple smoked is great (at least I think so) and I'm pretty sure you will to as long as you like scrapple. I found the very best way to smoke it was to slice it first then lightly coat it in oil then just throw it on, I'm usually smoking something else while I do this so the temp is based on whatever else I have going on. And I just let em go until the outside is crispy. But you have to slice first so you get a lot of crispy surface area which is also helped by the oil. But overall the scrapple picks up great smoke flavor very readily, gets crispy on the outside and stays soft on the inside. So I say eat up, and good luck.

up in smoke

Smoking Fanatic
Original poster
OTBS Member
Thread starter
Thanks for the info, Iâ€[emoji]8482[/emoji]ll try that too. But I want to smoke it like I do the canadian bacon I make and go back later when itâ€[emoji]8482[/emoji]s cold and slice it , dust it with corn meal and pan fry it for breakfast (something fast, I wouldnâ€[emoji]8482[/emoji]t have the patience to wait that long) LOL! :lol:

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