I grew up in Bucks and Carbon counties ~ been all over the states thanks to the military ~ and I've been making my own scrapple for years. Went without for about 10 of those years and finally decided to just make it myself.
I'm from Bucks County and Montgomery county....now live in Ohio. AND I miss scrapple! I remember at the Kutztown Folk Festival, there was hog butchering and scraping with boiling water. My hay farmer made deer scrapple every fall. His wife used my chicken eggs for making bot boi (pot pie) noodles.
Native Berks Countian here. Not sure they do that at the Folk Festival any more. Probably too offensive to demonstrate these days. I worked there back in the late 60's, early 70's. Good times! Stoltzfus Meats in Intercourse, Lancaster County makes great scrapple and they ship as well.
Seems to be a popular opinion that everybody is just a little different in how they make their "scrapple". I haven't made it but saw a few other videos and it was basically the same thing but like you said some separate the meat, I believe the one guy added it back in after the cornmeal and flour and you could see the meat in it but everybody used the bones and trimmings for it so, it makes perfect sense. I use the backs (hips and spine) from chicken to make soup so I don't waste it and you get an extra meal out of a chicken, so it's the same principle here is the same except I don't have a pig to butcher, Hagias and many other dishes are very similar there are always people who wouldn't eat it! They probably have eaten worse in a Hotdog or sausage and just didn't know. Thanks for the excellent video of the process!
I grew up in south Jersey and had scrapple for breakfast many times. But now live in Tennessee and you don’t see that around here. So I made my own after butchering a hog each year and shared it with coworkers now I can’t make it fast enough. Lol
hear that hungry dog bark...smelling all that cooked scrapple sauce....mmmmmmm good ...love head-cheeze..cannot get it anymore...heard the ingredience is worth more now....mother used to buy it from farmers that raised pigs in our area
No, at least where I am from in PA hog maw is the stuffed pig stomach. The stomach is cleaned, then stuffed with potatoes, sausage, sometimes other vegetables and baked. After baking, the stomach is sliced for serving. I am fond of that as well !
What you call scrapple, down south we call hog head cheese. But we make it a lot different than you do. Our family recipe is 130 years old. Only ones left in my family can make it is me and my two brothers. Even though the way we make it is different. None of us should let that tradition die. Like cooking a steak. No two people do it the same but they are all delicious and full of tradition . I'm happy to see someone else is doing like there elders showed them. One thing Is for sure. We will never go Hungry 😊
I grew up in Bucks and Carbon counties ~ been all over the states thanks to the military ~ and I've been making my own scrapple for years. Went without for about 10 of those years and finally decided to just make it myself.
I'm from Bucks County and Montgomery county....now live in Ohio. AND I miss scrapple! I remember at the Kutztown Folk Festival, there was hog butchering and scraping with boiling water. My hay farmer made deer scrapple every fall. His wife used my chicken eggs for making bot boi (pot pie) noodles.
Native Berks Countian here. Not sure they do that at the Folk Festival any more. Probably too offensive to demonstrate these days. I worked there back in the late 60's, early 70's. Good times! Stoltzfus Meats in Intercourse, Lancaster County makes great scrapple and they ship as well.
I live in central pa. I have made my own and you can buy scrapple and pudding at the small family owned butcher shops around here
Thank you! I’ve made scrapple myself many times. It’s a great way to make use of all of the animal.
Seems to be a popular opinion that everybody is just a little different in how they make their "scrapple". I haven't made it but saw a few other videos and it was basically the same thing but like you said some separate the meat, I believe the one guy added it back in after the cornmeal and flour and you could see the meat in it but everybody used the bones and trimmings for it so, it makes perfect sense. I use the backs (hips and spine) from chicken to make soup so I don't waste it and you get an extra meal out of a chicken, so it's the same principle here is the same except I don't have a pig to butcher, Hagias and many other dishes are very similar there are always people who wouldn't eat it! They probably have eaten worse in a Hotdog or sausage and just didn't know. Thanks for the excellent video of the process!
Yeah we chop the meat instead of grinding so I’m thinking the texture would be different
I grew up in south Jersey and had scrapple for breakfast many times. But now live in Tennessee and you don’t see that around here. So I made my own after butchering a hog each year and shared it with coworkers now I can’t make it fast enough. Lol
hear that hungry dog bark...smelling all that cooked scrapple sauce....mmmmmmm good ...love head-cheeze..cannot get it anymore...heard the ingredience is worth more now....mother used to buy it from farmers that raised pigs in our area
Flashbacks of my pap sitting at the table with a hogs head… he had an “eating screwdriver “ for getting in the crevices.
Nice demonstration, I was wondering if scrapple is the same as hog maw? My grandparents made it in the Appalachian mountains in Maryland.
No, at least where I am from in PA hog maw is the stuffed pig stomach. The stomach is cleaned, then stuffed with potatoes, sausage, sometimes other vegetables and baked. After baking, the stomach is sliced for serving. I am fond of that as well !
What you call scrapple, down south we call hog head cheese. But we make it a lot different than you do. Our family recipe is 130 years old. Only ones left in my family can make it is me and my two brothers. Even though the way we make it is different. None of us should let that tradition die. Like cooking a steak. No two people do it the same but they are all delicious and full of tradition . I'm happy to see someone else is doing like there elders showed them. One thing Is for sure. We will never go Hungry 😊
I have heard of head cheese and would like to try it sometime. I agree, it is awesome to keep these traditions and old ways alive !
I think our pig souse is hog head cheese, meat cooked with pigs feet so it sets like a jello when cool, great with vinegar and pepper on it
hell yeah
Good scrapple needs to have buckwheat flour in it.
I'm not surprised you can't find any scrapple time to learn how to make scrapple
Flashbacks of my pap sitting at the table with a hogs head… he had an “eating screwdriver “ for getting in the crevices.