Scrapple (Home Made)

[Bearcarver]

Scrapple (Home Made)

I thought those who never saw Scrapple before would like to see this.

I wasn't involved in making this batch.
My BIL went over to the guys place & helped him.
The guy who made this has a big produce farm along the Delaware River, a country produce store (on his farm), and furnishes a number of roadside stands (Seasonal) with fruits & veggies.

To find out how good it is, I purchased a 6 pound block from him, for $10.
I will be buying more next year---Very Good!!!!

This stuff is a combination of Deer & Pork---I don't know the percentages, but I think it's mostly Venison.


Below are some pictures.

Bear


Cut into thirds---One for my Son, One for my freezer, and one for our Supper:



Closer look:



Sliced as thin as possible (Fragile):



Frying the first panful:




The Bear's Supper (Had to reload my plate with Scrapple a few times):


Sorry "aboot" the beans, Rich!!!

[SmokinOutBack]

Shoot man! I was counting on a step-by-step!

Stuff looks great!

[Fishawn]

Never had it Bear, is it like "Spam" or something like that

[TasunkaWitko]

awesome! this is something i've read about often, most notably in james michener's CENTENNIAL, where a young mennonite man from lancaster country makes scrapple for his brothers to take to market in philadelphia ~ so i've always wanted to try it ~

i think i have a recipe somewhere ~ will let you know, if you want to give it a shot at making your own!

[megastevie]

yeah id love to know how to make that...havent had any in years..brings back memories of when i was a kid

[SmokinOutBack]

Never had it Bear, is it like "Spam" or something like that

Have to send ya some Scott, sent some to salcomclubber with our holiday exchange.

[barkonbutts]

nice looking cook!!

[Bearcarver]

Shoot man! I was counting on a step-by-step!

Stuff looks great!

Sorry Jim, I got no Step by Step on this one.

Bear

Never had it Bear, is it like "Spam" or something like that

Taste??????
Figure a mixture of Bacon, Sausage, and Corn Meal.
I helped a guy years ago, and his was good. Hatfield Meats (in my area) makes pretty good scrapple---It sells in local Grocery stores.

Bear

awesome! this is something i've read about often, most notably in james michener's CENTENNIAL, where a young mennonite man from lancaster country makes scrapple for his brothers to take to market in philadelphia ~ so i've always wanted to try it ~

i think i have a recipe somewhere ~ will let you know, if you want to give it a shot at making your own!

Too much work for this Old Bear!!!
I helped a guy years ago. About 10 of us put some of the lesser parts of our Deer in the mix. The guy had a huge pot, like a Witch's pot, with a big fire under it. We all took turns stirring. Then we had to help pour it into a whole mess of various plastic containers we all brought. Had to pour it all before it cooled. Then we all took our shares home. Good stuff.

Bear

yeah id love to know how to make that...havent had any in years..brings back memories of when i was a kid

Check with "TasunkaWitko". Like I said, I helped a guy years ago----Back when I was drinking a bit (LOL). All I remember is Stirring & Pouring.

Bear

[minnbill]

Sure looks like spam

[TasunkaWitko]

it may look like spam, but as i recall, scrapple has a goodly amount of cornmeal in it, making it more like a cross between savory, non-smoked spam and sliced/fried meatloaf. i could be wrong. it is something that is traditionally made with pork, i think, but just about any meat will do, and deer, as you can see, is often used in pennsylvania.

if there's any interest, i'll see about posting some liteary references, as well as a couple of recipes that i think i have. if someone would be interested in doing the "pictorial" and posting it at FoTW, i'd be grateful.

[TATONKA3A2]

Very interesting....I have never heard of it. It looks a lot better fried than in that big block.

[Rednose]

To find out how good it is, I purchased a 6 pound block from him, for $10.
I will be buying more next year---Very Good!!!!

The first thought that crossed my mind when I read this was...
'If da Bear is buyin' it and not makin' his own, it must be a royal PITA to make !

[Fire it up]

Lotta different kinds of scrapple in the stores around here (sits right next to the Pork Rolls) but never tried it before.
Though with your track record I would give anything ya cooked a try

[Jimr]

That does look interesting.....I once saw an episode of Diners Drive-ins and Dives and they made Scrapple. Maybe it would be on the FoodNetwork site...

Here's the recipe I found..

Back to Scrapple
Printable Area


Scrapple
Recipe courtesy Bette Kroening, owner of Bette's Oceanview Diner, Berkeley, CA.
Prep Time: 30 min Inactive Prep Time: 4 hr 0 min Cook Time: 2 hr 30 min Level:
Easy Serves:
30 servings Ingredients
1 whole pork butt, cut into 6 to 8 pieces
4 whole hocks, fresh
1 whole onion, peeled and cut in 1/2
3 stalks celery, roughly chopped
1 tablespoon black peppercorns
4 bay leaves
Water
1 tablespoon cayenne pepper
2 tablespoons ground black pepper
3 tablespoons kosher salt
1 tablespoon chopped sage leaves
3 cups white cornmeal
3 cups yellow cornmeal
Clarified butter, for pan frying
Applesauce or maple syrup, for serving
Directions
To a large stockpot, add the pork butt, hocks, onion, celery, peppercorns and bay leaves. Barely cover with water and simmer over low heat until the pork is tender and the meat falls off the bones, about 2 hours.


Drain and reserve the stock. Pour the solid contents onto a sheet pan so that you can easily discard the celery, onions, peppercorns, bay leaves and all of the bones. Make sure to pull the meat completely off the bones, being careful to remove all the small pieces of bone.


Add the meat to a food processor with blade attachment and pulse to coarsely chop. Don't over grind it.


Measure 1 gallon of stock and return it to the pot with the meat and cayenne, black pepper, salt, and sage. Bring to a simmer over low heat.


Add the cornmeal and stir, stir, stir. Simmer until smooth and thick, about 15 minutes or so. Add a little stock or water, if needed, to ensure a smooth texture.


Pour into 3 loaf pans and refrigerate until solid, preferably overnight.


Unmold, slice and fry in clarified butter until golden brown. Serve with applesauce or maple syrup.


This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

[PitRow]

Jeanie (cowgirl) has a recipe over on her blog, if I were to try it I'd try her recipe first because pretty much anything she does is great.

http://cowgirlscountry.blogspot.com/.../scrapple.html