Old fashioned scrapple making! A Pennsylvania Dutch specialty!
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- Опубліковано 30 лип 2024
- Scrapple is made from the boiled bones and certain organs of pork..... here’s how we made it!
1-Boil the bones, liver(optional) heart, cleaned head and some clean skin if possible. It’s best if the bones have a decent amount of meat on them.
Boil for 3 hours. Save 100% of the liquid (broth)
2-separate meat from bones and put it through a grinder with the optional organs.
3- Return meat to the kettle and add approximately one gallon of broth to the meat and boil again while salting to taste. Stir well!
4-After boiling for a few minutes remove from the kettle and measure it out by the gallon. You can have as little as 3 gallons and as much as 6 gallons of meat in this recipe...... 5-6 gallons is optimal.
5- Into the empty and clean kettle return 10 gallons of broth (saved from original boil) If you only have 7 or 8, substitute remaining gallons with water.
6- Return meat to the broth and bring to a boil stirring well.
7- After returning to a steady boil add these dry pre-mixed ingredients:
10 cups white flour (3 lbs 3 oz)
20 cups buckwheat flour (7 lbs)
30 cups cornmeal (11 lbs)
1 cup & 2 Tablespoons black pepper
1&3/4 cup canning salt
8- Stir all ingredients in slowly while stirring well being careful not to splash out of the kettle. Stir well attempting to get it well mixed.
After mixing, taste for adequate salt and pepper. Garlic salt can be used lightly as well.
9- Turn off the heat if possible or remove from the fire.
10- While mixture is still hot, dip out into flat pans or bread pans. Allow to cool overnight and slice into meal sized portions and freeze.
11- Remove from freezer as needed and thaw before slicing and frying to your own preferred level of crispy perfection! Enjoy!
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10 gallon cast iron kettle!
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Does it have to be refrigerated
No if it’s salted properly
That Chipboard lid has to go, promise me that you won't use that again.
Chipboard and all OSB or Plywood are all treated with nasty stuff like formaldehyde and other chemicals so no more Chipboard lid.
Just take the time and make one rom real lumber instead.
What did you start with dog carcasses out of a soap powder box?
We recently butchered 2 hogs over new years. We followed this scrapple recipe exactly how you did it. We ended up with around 80 lbs of the finest scrapple any of us have ever had! The buckwheat is the key. Friends and family absolutely loved it. We will be doing this every year from here out.
That’s so awesome!!! Thanks so much for letting me know! I made a great big batch Tuesday! Video upcoming!
80lbs lol
That’s how scrapple exponentially increases your yield bubba!
Just now seeing the video and your comment. This looks amazing. Im south of Richmond Va. saying hey!
What a respectful way to treat an animal, and use every last part. Excellent.
I never realized how much hard work it was to make homemade scrapple. Last time we did it was about 33 years ago before my grandmother passed. Enjoyed this video very much!
Thanks so much! This was worth every once of work!
I am a southern grandma. Our youngest daughter married a good man from Pennsylvania almost 4 years ago, and that is how I came to know about scrapple. I will say that my paternal grandparents were farmers, and very poor. I have to say though, that they had plenty of determination to work to feed their family. They milked cows, had chickens, cows, and hogs to provide meat. Homemade sausage was probably the closest thing I ever LIKED to eat that was even close to being similar to scrapple !...(they made livermush too, but I did my best to avoid it)...now I'm not a scrapple fan, and I'm not proud to say that !...But I am so proud of this amazing family carrying on the tradition of making it, and sticking to the heart of what their families did before them. It is surely something the children will want to keep passing on !
Great video!!
@@lindabates6846 If I remember correctly when I was living/stationed in Georgia, they call a version of scrapple "souse". I do not eat scrapple, although my wife loves it, and she is from Japan, my question is what is the difference between souse and scrapple?
I love these old traditions. Glad there are people out there still sharing this treasure!!
Thanks brother! My pleasure!
Growing up in Pennsylvania, my brother and I would spend time at my aunt's family farm. They were Mennonites and had no tv or radio, but boy did they have great food! Scrapple and apple butter toast for breakfast. Homemade lemonade during the hot summer days. Shoo fly pie for dessert! Great memories!
Oh mercy yes! The best memories on earth!
Sounds great. You have any recipes to share Aaron? Also did they do much with curing hams and bacon? Take care and thank you.
If I run across any apple butter I'll give to
you b/c it doesn't do anything for me.
This is why Americans ran away to live with the natives & not the other way around. Regulated Capitalism seems to be the best scenario possible to live within, but it all still makes you wonder what we’re all living for..
For some reason, when we made Scrapple, we never heard epic music in the background. 😊
True story 😂
Who ever picked the music was spot on…epic!
My Grandmothers (dads mom) family migrated west from Pennsylvania to Indiana in the late 1800s. My Grandmother was born in 1906 and she passed on many great recipes from that time. Scrapple being one of them. By the time I knew of her she was already in her mid 60s and lived in the city. Her adaptation was to use pork blade steaks, lard for extra fat and cornmeal. She did have many stories of her as a girl living on the farm and using every part of of the hog but the oink. My other Grandmother was from central Kentucky and told similar stories and shared similar recipes. I think for them there was more respect and need to be resourceful, especially when what you had you made, grew, or raised. I still make scrapple on occasion, it brings back those feel good memories of Grandmas kitchen on Saturday morning eating scrapple covered in syrup while Dad and Grandma drank coffee and chatted.
Oh my yes! Such great memories and recipes from days gone by!
Mike Sibert? Hello friend. Youve an absolute GOLD MINE of your families yesteryears 😊 Indeed you do. Start catching the audios from your elders right now. Grab your pen & paper (still make them) This insight will gift your family for years n years dear Sir.
Thing like that. You cut up and fry it after you know
I grew up in Southern Maryland and now live for the last 50 years. I have great memories of my grandparents farm on the other side of Richmond. Scrapple was and still one of my favorite foods.
I told my son where I read Thomas Jefferson love it fried crunchy with Mapel Syrup. Now, even at 26 years old he still loves it that way. Miss those days making Scrapple when I was little
Oh my yes! That’s the essence of this video...... bringing back those memories!
I’m 70 years old, I’ve eaten scrapple all my life, but I had never seen it made. Wonderful video!
That’s awesome!!!
Never eat scrapple and I was born and raised in Georgia. . But my wife is hispanic and we make temales on occasion and this is exactly what a temale is. The only difference is you put it in a pan. We use a banana peeling. Lol.
Great clip. As a butcher I produce a lot of 'balkenbrij" the Dutch scrapple. In a small country like The Netherlands we have a big variety of this product. In the south they put pigs blood and lard in it. In other parts with liver and lard from the jaw. Even one with anise and raisins. The main spices used are, pepper, cloves, nutmeg, cinnamon, allspice, sandalwood. We only use buckwheat flour. And in Germany they call it 'panhas' Next season (here it is the tradition that we eat in the autumn and winter) I going to make some scrapple also. Thanks for the clip and keep up the good work.
Greetings from The Netherlands
Thanks so much! My little brain is just churning with thoughts and ideas!😂
My parents grew up in central Maryland and while they didn't make their own, panhas was a frequent breakfast food. I learned to like scrapple when I was in school and could buy scrapple for 49 cents a pound (in 1974 -75) at Lancaster Central market. Occasionally, I can find it in Colorado, frozen for about $5 a half pound. Great breakfast!
so glad you mentioned Panhas, my grandparents made it every fall when we butchered, and it was great. i mentioned it as an adult most people in central texas that arent german have never heard of it.
Here in the east of the Netherlands we call it balkenbrei, it is really really good 👍
Thanks my friend!
Not just in the east of the Netherlands but also in the south in Brabant and Limburg. In the 70's and early 80's my grandfather used to make this and it was really delicious. We used to eat it on bread. It was made of the jaw and cheek of a pig and it also contained pig's blood and small cubes of fat.
Yes, Balkenbrei is the basis for this, but its lineage has been forgotten. It was brought to America by settlers from Europe and the Netherlands in the 1700s or 1800s. Not many people in the U.S. know about this , dare I say, delicacy. Its not really found much outside of the Virginia and New England countryside where hog farming is life.
I love it even though I didnt grow up with it. Its like thanksgiving stuffing loaf. 🍽️
@@PostPatriot I didn't know if can be found in New England. I know for sure Pennsylvania and New Jersey sells it. It's difficult to find in the Los Angeles area, these days.
@@m.janssen8697Bergen-Op-Zoom ? Janssen per chance?
Great video. Scrapple is hard to beat when it is fried crispy with Scrambled eggs and those biscuits (looking so good). Wish we were there. God bless. He is risen.
Thanks Jesse! He is indeed!!
He has risen to eat!
He is RiSEN indeed!
That kettle could tell some stories, what a thing of beauty. Yall are living right
😂 Thanks brother!
Man I was thinking the same thing! It looked awesome.
From the rooter to the tooter, that's scrapple.....sooo good!
😂😂😂😂
I grew up in Northeast PA in a very Dutch family and we couldn't wait for the weather to get colder because that was scrapple weather. My parents still buy pounds of it every year from a local butcher. If you can ever get your hands on some good PA Dutch apple butter, it's amazing on scrapple! Thanks for the great vid!!
Wow that’s awesome! Sounds delicious with apple butter!!
And my father was Pennsylvania Dutch and I grew up in Hanover in Lancaster with the Amish it was a great life until I move back to Florida in 1969
@@McGieHomesteadAdventuresI’ve had apple butter many times on toast but never on scrapple I’m gonna try it though, I too am in PA not too far from Lancaster and have had lots of pa Dutch food over the years
@rustyfan89 I think you’ll love it!
Grew up eating scrapple but never made it. I always joked that it was the finest lips and a$&holes money could buy. I bet making scrapple from mutton would be quite delicious.
As someone who grew up in MD and now lives in Baltimore... I freaking love Scrapple. This looks great too. Great way to use scraps/offal that people otherwise see as waste product.
Truly delicious!!!
I probably would have had to put some of the liverwurst away too. Love me some Liverwurst onion and mustard sandwich or on crackers.
Grew up eating fried scrapple biscuits and eggs. Love it !
Thanks for sharing Micah.
Stay happy, healthy, hydrated and safe.
May God continue to bless you and your family.
Agreed!!!
When I was very young, my grandfather would make scrapple and one time one of my uncle's friends asked what part of the pig was in scrapple. My grandad answered, "Everything but the oink..."
😂😂😂
My grandfather raised hogs and butchered as well. He made everything, scrapple, pudding, cracklins, brine and smoke bacon along with smoked sausage. I was spoiled as a kid growing up on my grandparents farm. He wouldn't measure anything, just throw in handfuls. The kettle he used was 3x the size and he had a big wooden paddle to stir everything.
Lol!
As a teenager I asked my Mom what was in scrapple. She found it odd how much I liked it. Anyhow, she told me they used what was leftover from making sausage.
. S
Everything but the rooter and the tooter.
Born and raised in central PA. I grew up eating scrapple and I absolutely love it. I’ve even had the opportunity to make it with friends and it’s quite the experience. It’s great to be able to order it in a local restaurant but nothing tastes as good as homemade.
That for sure!
These valuable skills and knowledge have been passed down from our ancestors and I’m grateful these fine folks are keeping that knowledge alive! I know it may look unappetizing to some, but trust me this stuff is delicious!
Absolutely delicious!!!
Most ppl get thrown off by what it's made of. But them bones an bone marrow make some of the best tasting flavors I've ever tasted. I've never tried this my self but I'm sure it taste good with how it was made
Exactly right! Not to mention the health benefits and nutrition that comes from the bones!
It is so odd that people think food taste better out of a cardboard box, or paper sack!
@@McGieHomesteadAdventures I hate fast food I'd rather wait to eat then eat fast food. My stomach tells me a lot from the foods I eat an the processed foods gives me all kinds of pains an gas but when I eat None processed no chemical simple foods my stomach thanks me. Lol
I’m an Indiana boy that got the opportunity to make this one time when I was a teenager with my best friends grandpa! I vaguely remember how we did it now, that was 30 years ago. It’s definitely something that needs to be passed down and hopefully the youngins remember it. I still love me some scrapple once in a while!!😁😋
That’s absolutely true! The younger generation is in jeopardy of losing so much knowledge!
I would have that with eggs for breakfast as a child growing up in Pennsylvania.
Absolutely!
Maple syrup.
Nothing better for breakfast then scrapple and eggs.
Agreed!!
With a float of maple syrup on top ! MMMMMM good. Mom was born in Harrisburg and grew up in thedepression and made scrapple her whole life, it was the best.
With a side of Hominy fried in the same pan that the scrapple was fried in! Yum!
Scrapple egg and cheese breakfast sandwich is killer too.
Chorizo and eggs are better
My sister sent me 5lbs for Christmas. I can’t buy it where I live. Best Christmas ever.
Awesome! Great sister!
Can't get here in Louisiana either. Wish I could
Just ask the butcher at any Safeway or Albertsons and they will stock it for you.
@@treeherder7712 we don't have Albertson or Safeway down here either.
I grew up in Ohio and scrapple was a great treat we didn't get often enough! Thanks Folks! You're making my mouth water!!!
Our pleasure!
I happen to be lucky enough to live in the center of scrapple central, (central Pa.) have made tons of it along with puddin, and lard, peeps dont know how long it takes to dispatch an animal and take care of the offerings it provides, 4 hogs used to take 7 am=kill to 8pm = panning up scrapple and rendering lard, teaches good work ethics
That’s very true...... all the keyboard warriors have no idea...... but they can have their happy meals..... I’ll take my country cooking!!!
So 13 hours of slaving for a huge vat of that stuff is called "work ethics"? I bet it tastes good, but I certainly would like some pay for my services for that 13 hours.
@@laurivlehto96 The total process was around 6 hours, but definitely not slaving away! We sat around telling stories and laughing a lot. If you never did that you wouldn’t understand anyway so don’t worry about it.
@@McGieHomesteadAdventures No no, I get your point very well! I was just commenting to the other guy who, made it seem like that's all you get from 07:00-20:00.
@@laurivlehto96 well darling. That's why us farmers and Ranchers are broke but richer then most. Because we don't count the hours that we put in and we are never truly off of work. I wouldn't trade it for anything or any amount of money. My farm is my grocery store and what y'all gonna do when the shelves are empty at the grocery store??
You've shown me something that I've never seen or even heard of! Thank you! I bet it's really good.
Thanks brother! It is definitely great!
Lived the suburbs of Philly. Had scrapple growing up all the time. First time I seen the process. Thanks.
Glad you enjoyed it!
My family has lived in Central Pennsylvania since before the Revolution. Scrapple remains quite popular. Great video. Thanks.
Very cool!
My buddies mom used to make scrapple "she was Pennsylvanian Dutch " it was delicious even in northwest Indiana.
Oh man that’s awesome! Those PA Dutch women can flat cook!
Plenty of Amish in Indiana
@@raymondweaver8526 I know it just wouldn't be the same
I grew up in Pennsylvania. Ate scrapple all the time. A neighbor madeit two farms away .. !! Sweet memories.
Awesome!!
My Grammy used to make scrapple, made it up to the year she died in 72. I totally love it. Im glad she taught me how to make it.
That’s awesome!
Nice to see a family working together. Kids aren't hiding in their rooms on their electronics.
Absolutely! Gotta keep em active!!
On their electronics on youtube perhaps? How ironic you'd mention that 😂🤦🏻♂️
@@mr.b.9890 Touche'
If you have kids that hide from you, YOU are the problem, not those ungodly electronics.
@@laurivlehto96
Pretty harsh blanket statement that doesn’t fit all sizes.
My mother was born in Bethlehem and lived in Allentown. She would cook scrapple for us kids on the farm in California, I’ll never forget the hot crisp slightly spicy taste of it and my favorite part was the cornmeal. Thank you for this presentation, many happy memories 😍🥰😺💗😁 I seem to remember either dill or parsley added to the recipe my mom would get.
Wow awesome memories!!!
We need to continue this way of life. Very important.
Agreed!!!
Just discovered your channel looking for videos on scrapple making. Haven't found decent scrapple in years so was thinking about making it myself. Can't tell you how thrilled I was to see you making it with Mangalitsa! Been toying with raising those on our small farm. Love the kettle and propane burner! Its also wonderful to see your kids involved, getting an education of real value in skills almost lost. Thanks so much for making and sharing such a great video.
Thanks my friend! It’s definitely our pleasure! Got a good video making scrapple with snapping turtles coming in a couple weeks!!!
Those kids were like , would you quit yappin and pass the scrapple!!!!!
😂🤣😂🤣😂🤣😂🤣
😂😂😂 well said!
I'd never heard of scrapple until now, and was honestly on the fence until I saw the final product, but once it came out of the loaf, then got sliced and fried... DANG that looked good! Another great one McGie family!
Thanks! I understand completely! I didn’t notice until I looked at the footage but it doesn’t look great on screen 😂. But mercy me the aroma is so good that you overlook it in person 😂
@@McGieHomesteadAdventures Truth be told I knew deep down that it was gonna be great when the kids were trying (and loving!!) it off of the mixing spoon 😂 Somewhat related, after watching your video on buffalo fish I ended up catching one and gave it a try-- probably my favorite fish to catch and eat now, tastes like dark meat chicken! Never had a fish fry that tasted like KFC before that day, lol!
@@LoneStarAnglingOutdoors That’s awesome!!!
Love the teamwork towards the goal of feeding your families. God Bless.
That’s really the best part!..... being together with friends!
Excellent video, loved scrapple when my Grandma made it. Love that your keeping the “Old Ways Alive” God Bless and keep it going!
Thanks! We enjoyed this!
The first time I ever had scrapple was when I use to visit my aunt in Philly for the summer as a kid. She served it with scramble eggs and cinnamon toast with lots of butter. Best thing I ever had. Have never seen the process on how it's made homemade. Thanks for sharing.
What awesome memories!!!
8:33 Former meat cutter here, the cheek muscles have a lot of connective tissue in them, which when cooked yields collagen. As I understand it, collagen is the stuff that makes good bone broth turn into a jelly when cold, and is probably the reason why your loaf (brick?) of scrapple held together so well.
Very true! We absolutely love it!
Collagen is also really good for the skin, hair, and nails. They say it helps to prevent wrinkles...
Especially if you wear sunscreen and Oakleys as you eat it.
I grew up in Pennsylvania eating scrapple often. Good stuff. I moved away about 40 years ago and had not had a piece of scrapple again until last year. Never knew how much I missed it.
Absolutely! Definitely a local product!
Yes its definitely local to southern an central pa..we make it every year...prolly two hundred pounds of it...it doesn't last long..butchering is a dying art form
@@brianmiller3884 it dose seem to be a regional thing , and you dont see much of anything about it outside of the area
So good to see everyone working together for one goal. Wish there was more of this. Great video. Scrapple looks good.
Thanks my friend! It’s a very enjoyable time with friends!
Love Scrapple. Thanks for sharing the making process. Taking waste bones and making something out of them is pure salt of the earth American ingenuity.
So true! And there’s got to be lots of nutrients coming from the bones!
Good memories,my grandparents made it when I was a little kid.I found it once in a major grocerie store years ago. Great comfort food!
Absolutely!
@@McGieHomesteadAdventures Thanks for the awesome video! Fake meat just sounds so wrong!
I remember my Dad talking about having scrapple for breakfast when he was home. I’d love to have some sometime!
It’s good! I think they sell it it some localities..... who knows if it’s good though?🤷🏼♂️
Habersetts scrapple is the best , Ive tried others but they've tasted like crap . Slice it thin , maybe 1/4 inch , fry it so it is crusty on both sides and eat it on buttered toast
Thank you Sir for sharing Old World cooking at its finest. Never heard of Scrapple before.now I know. And, will be staying to see other things as well. God bless be safe. Jim
Thanks James! Hope all is well!
As stated below, in Dutch, balkenbrei!!
One of my alltime favorite foods.
Cool to see it’s also made in the USA.
Way better than a Big Mac 😁
So good!
From western pa here n still make my own scrapple. I love Meadows brand and m real close to their taste. I use cleaned hogs heads with livers hearts n kidneys
That’s awesome!
My moms family was from the Washington's Crossing area, and Bucks & Lancaster counties. My dad was from Carolina, so he was introduced to Scrapple from them. When he couldn't get any homemade, he found a brand that was carried by some of the local grocery stores up there. The brand was " Sally Goose " ! I don't think they are in business anymore, this was back in the 50's ! There was another great breakfast food from around there that was found at the local markets. And that would be " Taylors Pork Roll ", it was sold in a cloth bag that I assume was for hanging in the smokehouse ! Man that stuff was really good !!
You’re the second person to mention that Taylor’s pork roll...... I’ve got to look that up!!!
@@McGieHomesteadAdventures Yeah, you gotta try Pork Roll/Taylor Ham. You'll be glad you did. Some people say they're two totally different recipes, but some folks use the terms interchangeably. Good pork roll to me is like a slightly bacony Spam - very good, and much better than "bacon flavored Spam" from the store.
Hi, I came across your channel and subscribed as I love what I see. I am an Expat from South Africa, been living in Huntsville, Texas for the oast 30 years.
That’s awesome! I was raised in the Waxahachie / Italy Texas area!
@@McGieHomesteadAdventures Nice sir.
That is a wonderful food tour to start the morning with Micah! Looks like a very tasty and nourishing way to begin the day. Hope you could send a Thank You over to your hosts for sharing their methods too. Happy Eating! -Bob...
Thanks bro! It really is delicious and nutritious!
The most epic music necessary for scrapple making
😂😂😂
This is part of life to us dutchies in West pa,
The good life!
Part of Dutchie life in Eastern PA as well.
Cool! I hade never heard of scrapple. Now I'll keep an eye out for it so I can try it. Thanks and may Gos Bless you
Good luck finding it!!
My father (born in 1921) told us about making Scrapple this way when he was a kid! When ever we'd go to Pennsylvania when I was growing up, he'd always go to this farmer that made it this way, buy lots and we loved it! I haven't had it in years, I sure would love some! 😋😋😋
Great memories!
My grandfather was the last of our family to speak Pennsylvania Dutch, it's a shame to lose that culture. Grew up with scrapple and many more PA specialties. Schnitz und knepp being my favorite. Had scrapple for breakfast today, but you have to put apple butter on it when it's served. Delicious.
Sounds great! I’d like to try it that way!
@@McGieHomesteadAdventures In the Fall, South Mountain PA has their Apple Harvest Festival, and usually make apple butter outside in a large cauldron (like yours). Great fresh apple butter...yum.
tomato gravy....
Congratulations on 10,000 subs!!!! Ive watched you grow from 2k and i cant think of a more deserving person for it to happen to. I am very proud for you bud
Wow you were up late! I slept through it but see it now at 3:30 am😂😂😂. Thanks brother it’s been a great journey!
Enjoy seeing the young ones learn about and sample traditional foods...keep up the great work...
Thanks brother!
Very interesting. I've never heard of that but looks good. Love informative videos like this. Thanks brother!
Thanks brother! That’s definitely the goal!!
My girlfriend is from the coal region, and I tried it for the first time with her family for breakfast on Christmas. They weren't sure if I'd be a fan, but I enjoyed it. Nice to see how it's made now
Awesome!!
I grew up in honeybrook pa.. I moved away after high school and have regretted it .. man I miss real scrapple
Absolutely!
I've heard of it for years but never knew how it was made and have never eaten it. Sounds like it's really good with biscuits, maple syrup, & scrambled eggs. Thank You for sharing. I really enjoyed watching the video.
Thanks Kevin!
I live in South Africa and I am sure we will be making scrapple soon. Thank you for sharing.
Love me some scrapple, didn't discover it till I was in the army, and ain't been involved in a hog boiling since high school but want to try home making it some day, looks delicious
Absolutely! It’ll be great!
My family butchered hogs from start to finish and this was always the most labor intensive of the whole process. I no longer have the iron kettles and primitive tools to do this but I have adapted a " convenience version " using a roast and lard ( in place of all of the " goodies " ) on a stovetop . Glad to see that others are carrying this on.
Thanks brother! Yes indeed! But I imagine that the roast and lard makes some delicious scrapple!
@@McGieHomesteadAdventures It's nice to be able to " butcher " in the summertime lol. But nothing beats the real deal. I did take notes back then it was 3 - 3 - 1 ( salt , black , red pepper ) for a kettle ( 35 gal ? ).
The ratio stays the same but smaller amounts with a 5 lb roast and the lard ( and the flour cornmeal ratio i think is 2 - 1 ) . I will post back with the exact stovetop recipe that I use. It's only a substitute for the real thing though ( I miss that and the people most of all man ).
@@Mike_Collins392 Oh yes the people are the best part! Great fellowship around the pot!
@@McGieHomesteadAdventures The 3-3-1 ratio in my earlier post was in " handfulls " I forgot to state , lol. But yeah the old school farmers ... some wealthy and some not would show up when we butchered. We would do everything on Saturday and on Sunday we would mix brine for hams and dump guts in the back field lol. My dad learned the art of smoking bacons in his later years and it was the best I've had to this day.
Oh man I really enjoy smoking bacons!
Loved the video. I grew up (am now 81) eating home made scrapple at my Grandfather's farm in Northern Virginia. He raised 3 hogs every year and we lived on it all year. It has been very hard to find stores in places we have lived at (Calf and now Mississippi) but I have managed to even convince more than one store to order it by the case for me from Jones. I still have it for breakfast 4-5 times a week as it is the BEST bkfst meat out there. If we had the freezer space I would make it this way at home! Thank you!
That’s exactly right! It’s great you have a way to get it!
First time I've heard of scrapple....... and now for some odd reason I'm craving it! 👍🇺🇸
It’s quite a treat!
Born in Philly Pa. Love scrapple as a kid growing up.
Great memories! I didn’t get to try it until I was an adult! Poor me!😂😂😂
Same here. I'm from Allentown, now in MT.
One of the best foods ever. Scrapple is so dang tasty. Great video 🤘
I guess you’re speaking from experience!!
I live in N.E. Ohio. Near Pennsylvania. I have had the pleasure of eating scrapple many times.
Awesome! You’re right in the middle of scrapple country!!
My grandpa used to make me scrapple back in the day (70's) for Sunday breakfast. No one else would eat it though, lol! Frigging LOVE me some scrapple😍👍
Oh my it’s good!
Really great video ! I never ate scrapple before but I think I would like it . Thanks for sharing !
I guarantee you that you would!
Great video Mike. My question is on preserving the scrapple since so much was made. BTW, after your sausage video I bought a meat grinder and so far have a tad under 40lbs of Italian sausage in the freezer and canned in pint jars. Look forward to more of your content, it helps people help themselves.
Thanks brother! We just freeze it.
Scrapple up north
Hogsheads cheese down south.
i would love to try that looks like hmmmm good
That’s what I thought, we called it head cheese
We call it liver mush here where im at in NC
Now I understand I live in Eastern NC and I've heard of headcheese but I never heard of scrapple until my daughter moved back home from Delaware.
Eggs,fresh homemade biscuits, hogs head cheese and boudin. Now that’s a breakfast with Community Dark Roast coffee
I never heard of that not afraid of trying it but also not in a hurry to make it. Thanks for sharing an old tradition.
Thanks my friend!
My mother bought scrapple from the butcher back in the 50's in Pennsylvania, Tri-State area.
We all loved it! Thanks for making this video, I could taste it with you :)
We had an alternator go out once in your area……. Back in 07 I believe…… got it fixed at a place called Tri State automotive I think it was.
Looks delicious! 👍
It's what Spam Ham wants to be when it grows up 😁
😂 absolutely!!
In case anyone isn`t lucky enough to live in the scrapple belt, you can order scrapple on Amazon and they ship it frozen. A bit pricey for shipping, but if you miss scrapple, or want to try it ousideof the Md De Pa area its about your only choice. There is also a Facebook page called The Scrapple Trail with a list of places that carry different brands of scrapple.
Very good information!
In Western North Carolina and the Piedmont area of North Carolina we call it Livermush. Same recipe and taste. When we go to the OuterBanks of North Carolina and we want Livermush for breakfast no stores sell it, oh buy they do sell Scrapple and it is exactly the same taste. The town I live in Marion, NC has a Livermush festival every year. Name brands of Livermush in North Carolina are Hunter's, Jenkins, Neese's and Mack's.
Hey man, good to see your smiling face again. Hope you're back for good. My kind of videos. Thanks for this one.
We never left! Check this out! We’ve been blowing and going! youtube.com/@McGieHomesteadAdventures?si=frPaWDwdW4PYx5YB
I love scrapple.I live near Lancaster pa.and scrapple is very popular here..now I know how to make it.thank you so much
Absolutely my friend!
Brings back memories of doing this on my family farm in PA. Twice a year we would have a week where we did all the butchering my grand parents would use for the year. They didn't get refrigerator till the late seventies so pickling and curing was how it was done. I'm shocked scrapple didn't get more popular everyone that I see eat it lives it. Till you tell them what's in it and our family recipe used it all and the squeal in ours. Nice job.
😂😂😂 that’s awesome brother!
Now you know where Spam came from.
Been eating scrapple for 60 years never knew what the ingredients were. Just knew it was delicious. Rappel scrapple. Might have to try to make it now hope you have the recipe handy. Thanks for the post👍
The complete recipe is in the descriptions of this video.... thanks bud!
When my mother made it, exactly how you made it, she threw the bones in a hot oven prior for a few minutes to get a roasted taste to the meat and to the broth. It made a big difference.
Oh that sounds good!!
That OSB lid…. You’re poisoning yourself
Loool hearted comment no reply they don’t give a flying fuck
Wa wa 😢
Yeah they seem crafty enough to fashion a lid out of something other than osb
First thing I noticed. That is a crazy thing to do.
But wood glue and plasticizer from the hot pitcher are what give it that je ne sais quoi
Keep raising your kids the way you are brother!
Thanks my friend!
this is what they will remember and pass on down. Family time is the greatest time, especially when traditions are involved
Thank you I found this very interesting. I remember reading James Michener's novel Centennial, where he went into detail about one of the characters making scrapple back in the 1800s and they were Pennsylvania Dutch!
I’m thinking they developed the recipe...... I may be wrong.
Nice video! People act so afraid of scrapple, but it's a tasty way to get the most out of your meat. Around here it's standard breakfast food.
Well said!
36 years ago I left the the Philadelphia area for Phoenix area. Miss me some scrabble.
That’s a good while to still be remembering...... it must be GOOD!!
Sheep's heart and home made stuffing beautiful.
Sounds great!!
Love the video...always wanted to try some fresh made scrapple like that....gonna give it a try sometime and make a batch....sir you have a fine family and appear to be an exceptional father teaxhing your boys to be real men....ty for that....new subscribe from your brother in Tennessee
Thanks Daniel! We enjoy doing this!
Scrapple.....new one for me! That adds another word to my vocabulary for Scrabble :-)
😂 You just HAD to go there!😂🤣😂
When I was kid, we killed hogs every winter. We all had a job. My first one was keep the fire going. Maw would make biscuits and cook the tenderloin and liver. There’s nothing better to me than fresh hog liver, fried and smothered in gravy and onions.
Wow that’s great memories!
Sounds great 👍
My dad turned me on to scrapple back when I was a kid (1970's). He'd buy it from the grocery store frozen case. He was born and lived in Virginia since the 1940s. It's not for everyone, but that's a great way to stretch out your food and keep you from going hungry. Can I have a slice?
Great memories Bart!! The old timers had it figured out!
Loved the video sir.Reminds me of the old days.😁
Nice! UA-cam has certainly expanded my world into areas I never thought I'd go.
Awesome!!
That kid is boss! Pig heart is delicious.
Absolutely!!!
As is the liver!
We call it liver mush here in North Carolina. I would love to try it home made.
It’s definitely delicious!
Exactly and Hunter's Livermush from Marion, NC is the best!
Awesome job. Looks great. I enjoy doing this stuff. It’s even better with friends and family. :)
Stay safe and thanks for sharing.
Thanks friends! Oh my yes! Being together with friends and having a great time is a blast!