Watch McGie’s faux KFC chicken that broke the internet! ua-cam.com/video/ZogOYk1Z498/v-deo.html Go to this link and use the promo code MCGIE to get 15% off your next Camp Dog purchase! campdogcajunseasoning.com/
Peanuts in a Coke was a good analogy. In Louisiana we basically stop at the picking of the meat, rough chop it, season it, and make hog head cheese. I imagine scrapple would taste similar to that. I'd love to try it. with maple syrup. Not wasting anything reminds me of the saying, you eat everything on the hog but the squeal.
“Everything but the Oink” is what I hear in PA. My family is from Lake Charles, LA and my grandfather loves hog head cheese. I never had scrapple until I moved up north though.
I like mine pan-fried nice and crispy. I like eating mine with ketchup sometimes, hot sauce other times, both sometimes. And a buddy of mine swears by apple butter on his, which is quite good, just not my habit. Heinz once made a smokey ketchup which was awesome on scrapple...
All a matter of perspective! Necessity is coming back faster than imagined. And those nose-in-the-winds will spend time retrieving this tuition. And make it! Very well done. Thank you. And God bless!
One thing I noticed in your food videos is Matt is always there! He has quick hands and a good appetite. Reminds me of myself. Mom always had me passing through tasting while she prepped. Pushing 70 and my wife sets taste pieces aside cuz she knows I will be passing through. Matt will be the same cuz there is no cure.
That spoon full straight outta the kettle is where it's at! We make ponhaus at our family butchering (southcentral PA)...it's scrapple with no puddin meat (liverwurst in your recipe/video) in it, just the broth with cornmeal and flour (and of course S&P to taste). Thanks for sharing the video with us!
Good morning Micah. Love fried Scrapple Scrambled eggs and biscuits ! That's a delicious winter breakfast ! Thanks for sharing. Stay happy, healthy, hydrated and safe. May God continue to bless you and your family.
We did it exactly same way in Austria, but without any flour, buckwheat and cornneal For varieties, we added - blood and roasted bacon bits - or ground liver and heavy cream - or pearl barley and then it got filled in beef casings, smoked and boiled in broth ot cooked in sourkraut This scrapple is super yummy and tastes like my childhood in Tyrol
Being from Philly I grew up on scrapple and I love it I moved to Tn and people ask what is in it I just tell them everything of the pig accept the squeal and you should see the look on there faces I like mine with cheese on it and on a roll
It is a family affair. Loving the little helpers. I started cooking with my dad when I was very young. He made scapple in Philadelphia when he moved from Delawware. This takes me back to my childhood. Thank you.
Dang...now I have to go out and get me some scrapple...I usually have it once a month..but dude you have me drooling for some scrapple..keep up the good work..thanks !!!!!
This guy is cool as heck, the heck with the FDA and all their stupid rules my man went out to Home Depot and got a joint compound mixer to stir this up!!!! I love it, eating scrapple all my life now I know how to make it!! Thanks for the video champ!!
Amen mr. Mc Gie, I love your channel I just stumbled upon it today and a big fan of scrapple!!!! that was such a blessing to see!! Thank you so much Sir!!! Would love to see something on making homemade sausage!!!
Man you guys gave me a flashback from when my old man was around & me and my brothers first had it. We live in NY and my pop was in the Corps and used to eat it when was in service down south! We never knew what it was and the kids on the block thought we were crazy eating something they had no idea what was in it! Now watching you with your family was Awesome! and you look like a good man and father to me and keep up these special family recipes and videos! Best regards and stay safe brother!
I have always ate it with maple syrup since I was a kid. Awesome videos I love how well you have taught you children to work keep up the great work God bless you all!!!
My mother made this every fall after we butchered a hog. She also made headcheese which I still love. Thanks for great video. Glad to see the kids involved with the process.
What a truly amazing family effort to produce food for your table with scrapple and it's cooking segments. I can see how long it takes with the process so Bon Appetit and enjoy your family fruits of Labor for the end results. God bless you all.
Awesome family activity!!! Mom and sister in law are drooling, and I’m actively trying to figure out just how soon a hog can be on its way to being my own batch of scrapple 😂😂😂
I see you are carrying on the scrapple making after doing it with your neighbors. Did you build that barn/shop? It's beautiful. Do a demonstration/walk-around on it sometime. I'm rebuilding a 120yr old farmhouse on a second farm we bought. But next it'll be a barn on my to-build list
I've been eating it for decades. It's comfort food to me. I took it to Elk camp here in Western Washington about 10 years ago and cooked it up with breakfast for about 7 of us. I just told them it was called scrapple and fried it like you do. They ate all I brought by the 2nd morning. So I drove all the way back to town and darn near bought the butcher out of it. It wasn't till the last day I told the guys what and how it's made. They didn't give a hoot and always want to know if I'm bringing it to camp every year.
Scrapple, man I miss scrapple. Living in Minnesota we can’t get scrapple. I grew up in Delaware so scrapple was part of breakfast, lunch & dinner. RAPA makes scrapple in Delaware but you can only order certain months. Now seeing this, I’m salivating. Thanks.
I've never ate it before but man that looks delicious! Great job! I have seen a lot of people put grape jelly on it too. I imagine the fruitiness and sweetness of the jelly go well with the saltiness and spicy Cajun seasoning.
We have two wood cookstoves. Inside the house is a Kitchen Queen and outside in the screened in summer kitchen is a Hecco. Both are best for where they are!
Reminds me of Cretons. Cretons is a French Canadian version of this but does not include flour/cornmeal. The flour/cornmeal sounds like a good way to increase the volume of a delicious meal. Whether it be breakfast lunch or diner, this food is good for any meal of the day. I enjoy mine on toasted bread with a mustard spread. Thank you for sharing.
We made scrapple over the weekend and we fried some up this morning. The outside had a good crunch but the inside was mushy...really mushy. Is this normal? Any advice on what we do wrong?
Some people like it that way. Fortunately all you need to do is slice it thinner and fry it long enough to get it just the way you like it! You did nothing wrong.
I love scrapple. Especially when it's nice and crispy. If you want to try something new put a spoonful of applesauce on top of it. I know. You're going eew. But trust me. The spiciness of the scrapple and the sweetness of the applesauce it just goes together well
Pork just goes so well with apple, and mustard too. This reminds me of Brawn, or Head Cheese, as you call it in the US. Bet it tastes amazing with those Cajan spices.
You don't find scrapple here in Texas but I would like to try it. Like the video and subbed. Mom's family is in Floyd County Kentucky and they live pretty much like yall
Can’t wait til the fall or a cooler season, to see some footage of you smoking some different cuts. Pink Himalayan salt is the most nutrient rich variety of all the salts.
@@McGieHomesteadAdventures I’m not a hot climate fella being from North Wales. If I was ever reincarnated, I’d probably come back as a Penguin. Still if I ever made it out to the US, I’d love to pay a visit to you folks! Love your channel, how you all work together and just seem to radiate contentment. 👌🏻
Wij deden dat ook in de winter,bij ons noemen we dat balkenbree(samen stelling van lever en water van worst maken en meel (bloem)en zout ed,het was een kost voor arme mensen,maar nu denk ik wat waren we toen rijk,het wordt nog enkel in de winkels verkocht,maar thuis niet meer het is verschrikkelijk lekker en het goed zeer goed mvg jack
This video made me SOOOO hungry. I was introduced to scrapple by my wife who is from PA. I love it. I don't know about the Camp Dog seasoning? Lots of black pepper is good.
We use the mud mixing paddle that you had in the the drill to mix our sausage, but you need a very powerful drill or your drill will start to smoke , I wouldn't do more than 50 pounds at a time since that's about the max a drill can handle, also need heavy tub to mix in we use the heavy round tubs you can get at a farm store the type that has the rope handles works great and fast to mix
What you have here is an old, old German food. In German it is called Glut Werst, " glue meat". We made it with oat meal "old fashed". With fried eggs and the werst fried crispy, maple syrup on top, oh my. My kids are Belizian and they love it. Blessings dean
I lived in PA most of my life Scrapple is by far my favorite breakfast food. I made a batch years ago, towards the end I added sage and rosemary, The best part of it you can season it with anything and it always tastes amazing gonna have to fire up cajun some time Another thing I missed when I left PA was Soppressata If you like cured meats its great for parties its easy to make and is great
Scrapple is the kind of breakfast that you can eat every day and not get tired of it! Bacon might taste better on the first day but you’re sick of it after a week or two!
@@McGieHomesteadAdventures Scrapple is so much fun. Makes a damn mess though. I often add a ton of juniper berries and even Goji berries. I think next time I'll add a few pounds pf dried blueberries. Also, no one seems to mention eggs. We usually have too many eggs and I can toss a few dozen into scrapple and not even notice them - except for the great vitamin boost.
Wow that brings back memories, when people are ignorant of how meat is processed they will snub their noses up at it, & they are the ones that will starve wshtf...
God I love scrapple but only eat it a few times a year because of cardio issues. The juxtaposition of the scrapple cooking in your cast iron pan and the French press coffee is iconic! I might have to visit the local dutch farmers market next weekend and spoil myself with a slice of their homemade scrapple!
The scrapple round here (RI) never fries up right....which is fine as I use it as the meat in my pasta anyway...super delicious....particularly with a good pesto
I love scrapple especially crispy with an over easy egg on top, it is difficult to find down here in south Florida. If I am not mistaken the American scrapple has its origins in the Pennsylvania Dutch.
Another variation is North Carolina livermush. Higher pork liver content and less variety of "scrap" meat than PA scrapple. I first took to it on a visit to relatives as a kid, but then I am an offal fan anyway. Pork liver is hard to find in many places, and would put off many.
I am going to spend a month remoldeling then move in March Lord Willing at 72 this will be my last remodel . I long for the solitude of woods and of course Squrrel hunting again .
You probably have never heard of liver mush. You can only get it in the west piedmont of North Carolina. This is very similar only we put more liver in it
Watch McGie’s faux KFC chicken that broke the internet! ua-cam.com/video/ZogOYk1Z498/v-deo.html
Go to this link and use the promo code MCGIE to get 15% off your next Camp Dog purchase!
campdogcajunseasoning.com/
Peanuts in a Coke was a good analogy. In Louisiana we basically stop at the picking of the meat, rough chop it, season it, and make hog head cheese. I imagine scrapple would taste similar to that. I'd love to try it. with maple syrup. Not wasting anything reminds me of the saying, you eat everything on the hog but the squeal.
That’s absolutely right Joe! Hogs were the survival food of the early days!
“Everything but the Oink” is what I hear in PA. My family is from Lake Charles, LA and my grandfather loves hog head cheese. I never had scrapple until I moved up north though.
From the hooter to the tooter.
Oh yes peanuts and coke learned that in texas 💜
I like mine pan-fried nice and crispy. I like eating mine with ketchup sometimes, hot sauce other times, both sometimes. And a buddy of mine swears by apple butter on his, which is quite good, just not my habit. Heinz once made a smokey ketchup which was awesome on scrapple...
All a matter of perspective!
Necessity is coming back faster than imagined. And those nose-in-the-winds will spend time retrieving this tuition.
And make it!
Very well done.
Thank you.
And God bless!
I think you are 100% correct!
I love your channel and the wholesomeness for the love of family and friends. Very refreshing to see.
Thanks George! We’re happy to share these videos!
One thing I noticed in your food videos is Matt is always there! He has quick hands and a good appetite. Reminds me of myself. Mom always had me passing through tasting while she prepped. Pushing 70 and my wife sets taste pieces aside cuz she knows I will be passing through. Matt will be the same cuz there is no cure.
😂😂😂 that’s very good forewarning for the future wife of Matt 😂😂😂
That spoon full straight outta the kettle is where it's at! We make ponhaus at our family butchering (southcentral PA)...it's scrapple with no puddin meat (liverwurst in your recipe/video) in it, just the broth with cornmeal and flour (and of course S&P to taste). Thanks for sharing the video with us!
Awesome! Yes it’s so good!!!
Good morning Micah.
Love fried Scrapple Scrambled eggs and biscuits ! That's a delicious winter breakfast !
Thanks for sharing.
Stay happy, healthy, hydrated and safe.
May God continue to bless you and your family.
Absolutely! Thanks Margie!
Thank you. Watching everyone work together is a joy.
We definitely enjoy it!!
Loved his son to over the stirring and no more splash I love when we come together so soothing
We did it exactly same way in Austria, but without any flour, buckwheat and cornneal
For varieties, we added
- blood and roasted bacon bits
- or ground liver and heavy cream
- or pearl barley
and then it got filled in beef casings, smoked and boiled in broth ot cooked in sourkraut
This scrapple is super yummy and tastes like my childhood in Tyrol
Wow that’s some great memories!!
Scrapple!!!! I call this video hitting 1M views!!! Love it :-)
Let me just stop right here and say, I hope you are a prophet!!!😂
I had scrapple for the first time in Delaware last year and it was quickly a favorite of mine. Thanks for showing how to make it!
You are so welcome!
Being from Philly I grew up on scrapple and I love it I moved to Tn and people ask what is in it I just tell them everything of the pig accept the squeal and you should see the look on there faces I like mine with cheese on it and on a roll
Gonna watch as soon as I get home an not driving. Heck yah was waiting for this vid. 👍👍
Awesome!
@@McGieHomesteadAdventures I'm pretty sure I know the answer but is this the same stuff as potted meat.
Love the way u have ur house set up no power wood stove. That's some good loving if you ask me.
Potted meat doesn’t have nearly as much good stuff in it and probably none of the flour and cornmeal.
My grandma and I would eat it all day long. She and I were two peas in a pod. I miss her so much.
I’m sorry she’s gone! You’ll miss her greatly!
Man that’s some good country living right there. Reminds me of how I grew up.
It’s definitely a great life!!
Yes it is.
Looks yummy i will take two lol thanks for sharing great video keep the cameras rolling from Florida.
Sounds like a plan!!!
It is a family affair. Loving the little helpers. I started cooking with my dad when I was very young. He made scapple in Philadelphia when he moved from Delawware. This takes me back to my childhood. Thank you.
Awesome! I love that!!
Excellent work cowboy. You got a love the Homestead. I am a big spam eater. I wonder if it’s kind a like the same thing.
Thanks for sharing.
It isn’t even close……. But definitely delicious nonetheless!
No spam is more like fat city ham compressed.. Livermush or scramble has lots of corn meal.
Dang...now I have to go out and get me some scrapple...I usually have it once a month..but dude you have me drooling for some scrapple..keep up the good work..thanks !!!!!
It’s really that good!!!
This guy is cool as heck, the heck with the FDA and all their stupid rules my man went out to Home Depot and got a joint compound mixer to stir this up!!!! I love it, eating scrapple all my life now I know how to make it!! Thanks for the video champ!!
😂😂😂 you’re exactly right! The F.at D.addy A.dminastration can just look away if they don’t like it!😂😂😂
Amen mr. Mc Gie, I love your channel I just stumbled upon it today and a big fan of scrapple!!!! that was such a blessing to see!! Thank you so much Sir!!! Would love to see something on making homemade sausage!!!
Here’s what I’ve got!
ua-cam.com/play/PLACs7aSJGlQI8c_Xku0EkRG_cQsYY0iGg.html
Man you guys gave me a flashback from when my old man was around & me and my brothers first had it. We live in NY and my pop was in the Corps and used to eat it when was in service down south! We never knew what it was and the kids on the block thought we were crazy eating something they had no idea what was in it! Now watching you with your family was Awesome! and you look like a good man and father to me and keep up these special family recipes and videos! Best regards and stay safe brother!
That’s awesome! Great memories and food!
Your scrapple looks really good.Thank you for sharing with us.
You are so welcome!
I have always ate it with maple syrup since I was a kid. Awesome videos I love how well you have taught you children to work keep up the great work God bless you all!!!
Thanks Todd! It’s common knowledge that on average, kids that eat scrapple do better in life!😂😂😂🤷🏼♂️
Love the video brother. A beautiful family working together to make something really delicious. It looks really really good.
Thanks brother! It is a great way to use everything and make a really delicious product!
Great video, nothing goes to waste! Thank you
Absolutely! And it’s really good eating too!
My dad grew up in hard coal region in PA. He ate his scrapple with blackstrap molasses.
Wow that’s hardcore! I like it!!!
You would be a good neighbor. My kind of living. :) stay safe and great job!
I’ve got some awesome neighbors!
Beautiful job well done I make lots of scrabble and you do it just like my family has done it for years
It’s really great!!
My mother made this every fall after we butchered a hog. She also made headcheese which I still love. Thanks for great video. Glad to see the kids involved with the process.
That’s a great memory my friend! I’m happy to continue this tradition and delicious food!
My mouth is watering brother looks fantastic ive eat scrapple my whole life made it several times
There ain’t nothing like it!
looks great! and if i might say so it's great to see someone raising kids right for a change, they will make good adults pretty soon!
Thanks brother!
What a truly amazing family effort to produce food for your table with scrapple and it's cooking segments. I can see how long it takes with the process so Bon Appetit and enjoy your family fruits of Labor for the end results. God bless you all.
Greetings to you! Hope all is well in Australia!
Really enjoyed the vid.
You're living well McGie.
Yes we are! It’s a lot of work, but very satisfying work!
Awesome family activity!!!
Mom and sister in law are drooling, and I’m actively trying to figure out just how soon a hog can be on its way to being my own batch of scrapple 😂😂😂
Absolutely perfect family activity!!! Hope you get it figured out soon!😂😂😂
You have four beautiful boys by your side learning how to be men. You are the richest man alive and a true pioneer
I’m really enjoying life my friend! I’m trying to encourage as many as possible to follow in my steps!
I see you are carrying on the scrapple making after doing it with your neighbors. Did you build that barn/shop? It's beautiful. Do a demonstration/walk-around on it sometime. I'm rebuilding a 120yr old farmhouse on a second farm we bought. But next it'll be a barn on my to-build list
Here’s the video of us building it! A really fun one to watch! ua-cam.com/video/rTxfnCyCHtQ/v-deo.html
A lot of work but it actually looks pretty good! I would eat it, lol. Thanks for sharing Brother
Thanks cowboy! We really enjoy this with maple syrup!
I've been eating it for decades. It's comfort food to me. I took it to Elk camp here in Western Washington about 10 years ago and cooked it up with breakfast for about 7 of us. I just told them it was called scrapple and fried it like you do. They ate all I brought by the 2nd morning. So I drove all the way back to town and darn near bought the butcher out of it. It wasn't till the last day I told the guys what and how it's made. They didn't give a hoot and always want to know if I'm bringing it to camp every year.
Oh my goodness yes! Once people get started eating it you just about can’t make them stop!!😂😂😂
Scrapple, man I miss scrapple. Living in Minnesota we can’t get scrapple. I grew up in Delaware so scrapple was part of breakfast, lunch & dinner. RAPA makes scrapple in Delaware but you can only order certain months. Now seeing this, I’m salivating. Thanks.
I’ve got it in my ice chest on the lake right now 😂😂😂 I can’t go anywhere without it!😂😂😂
I've never ate it before but man that looks delicious! Great job! I have seen a lot of people put grape jelly on it too. I imagine the fruitiness and sweetness of the jelly go well with the saltiness and spicy Cajun seasoning.
Oh my yes! I’ve been eating it with apple butter and it’s good that way as well!
Good looking product and a perfect cooker for the big job.
Thanks brother! Yes I really like that setup!!!
What kind of wood stove do you have?? Thank for the inspiration and the recipe. We are going to try to make it!!!
We have two wood cookstoves. Inside the house is a Kitchen Queen and outside in the screened in summer kitchen is a Hecco. Both are best for where they are!
Being Dutch, this makes me happy :)
Absolutely!
What do you use for editing your videos?
By the way, I am really loving ya'lls videos! GOD Bless!
Thanks my friend! Everything is done on my phone..... from shooting the footage, editing and uploading! I use the iMovie app
Reminds me of Cretons. Cretons is a French Canadian version of this but does not include flour/cornmeal. The flour/cornmeal sounds like a good way to increase the volume of a delicious meal. Whether it be breakfast lunch or diner, this food is good for any meal of the day. I enjoy mine on toasted bread with a mustard spread. Thank you for sharing.
Yes indeed! It’s great anytime!!
Scrapple looks similar to what we love in Hawaii called spam love the wood burning 🔥 stove I can imagine all the great meals from that stove 🌺🤙👍🌺
Oh my goodness! That stove is so good! Love my wood heat!!
As a Dutchie i always cut it super thin, like 4 or 5 mm and then use way to much salt haha. I love it crunchy!
Sounds great!😁
YOU GOT THE BEST HELP GOD BLESS
Amen!
Yeah I would definitely try it. I love spam and that is what it reminds me of. How do you store it all??
We freeze it! It freezes well!
Does it freeze well? BTW, my son in law and I love watching y'all from Arkansas.
If people like Spam, they'll love this.
It definitely does freeze well! We ate some this morning that’s been in the freezer two years and it was delicious!
It's best fresh.
We made scrapple over the weekend and we fried some up this morning. The outside had a good crunch but the inside was mushy...really mushy. Is this normal? Any advice on what we do wrong?
Some people like it that way. Fortunately all you need to do is slice it thinner and fry it long enough to get it just the way you like it!
You did nothing wrong.
It kind of makes me wonder if this is where spam may have originated from. Lol. Thank you for another informative video. I appreciate your channel.
It’s possible I guess! Thanks brother!
I thought I was the only one that put peanuts in coke... 😆 I've never done scrapple but looks a lot like hoghead cheese, great video!
Thanks brother! I think the Cajun thing is catching on! It’s gonna be world wide soon!
I lived in Missouri in the 1960 s and learned to put peanuts in coke cola.
Hello great video. Im a new subscriber. What is scable i don't understand what it is. Never had it or heard of it before.
It’s all the bones boiled down with some skin etc…. Then you add flour and cornmeal and other stuff…… it’s really good!
@@McGieHomesteadAdventures ok thanks so much for responding back.
I love scrapple. Especially when it's nice and crispy. If you want to try something new put a spoonful of applesauce on top of it. I know. You're going eew. But trust me. The spiciness of the scrapple and the sweetness of the applesauce it just goes together well
I like apple butter on it…. So I’m thinking it would be great!
Pork just goes so well with apple, and mustard too. This reminds me of Brawn, or Head Cheese, as you call it in the US. Bet it tastes amazing with those Cajan spices.
Oh my goodness yes!
I’m jealous. That looks so good! 😎
It’s really good!
@@McGieHomesteadAdventures I’m sure.
One more quick question, is that a homemade burner or did you buy it?
It’s homemade, but not mine!
You don't find scrapple here in Texas but I would like to try it. Like the video and subbed. Mom's family is in Floyd County Kentucky and they live pretty much like yall
I’m just south of Kentucky down in Tennessee….. lots of great people in the general area!
12:24 hahaha that was one fast bite 😂 nice edit
It was hot!😂😂😂
Nice to see traditional cuisine.
Absolutely!!
Can’t wait til the fall or a cooler season, to see some footage of you smoking some different cuts.
Pink Himalayan salt is the most nutrient rich variety of all the salts.
Yes I love that time of year!!!
We definitely like pink salt!!
@@McGieHomesteadAdventures
I’m not a hot climate fella being from North Wales.
If I was ever reincarnated, I’d probably come back as a Penguin.
Still if I ever made it out to the US, I’d love to pay a visit to you folks!
Love your channel, how you all work together and just seem to radiate contentment. 👌🏻
Wij deden dat ook in de winter,bij ons noemen we dat balkenbree(samen stelling van lever en water van worst maken en meel (bloem)en zout ed,het was een kost voor arme mensen,maar nu denk ik wat waren we toen rijk,het wordt nog enkel in de winkels verkocht,maar thuis niet meer het is verschrikkelijk lekker en het goed zeer goed mvg jack
Thanks so much! It’s very delicious!
This video made me SOOOO hungry. I was introduced to scrapple by my wife who is from PA. I love it. I don't know about the Camp Dog seasoning? Lots of black pepper is good.
The camp dog definitely didn’t change it from being the awesome scrapple that we know and love!
i sure would love to try some of your scrapple. i never heard of it before today.
It’s delicious!
I've had it, but now I won't ever look at it
the same again.
😂😂😂 I’ll take it! 😂😂😂
We use the mud mixing paddle that you had in the the drill to mix our sausage, but you need a very powerful drill or your drill will start to smoke , I wouldn't do more than 50 pounds at a time since that's about the max a drill can handle, also need heavy tub to mix in we use the heavy round tubs you can get at a farm store the type that has the rope handles works great and fast to mix
That’s absolutely true! After making this batch, I got a heavy duty mixing drill that has no trouble whatsoever!
What you have here is an old, old German food. In German it is called Glut Werst, " glue meat". We made it with oat meal "old fashed". With fried eggs and the werst fried crispy, maple syrup on top, oh my. My kids are Belizian and they love it. Blessings dean
One day I want to make it with oatmeal!
How long will that last you all? Nothing wasted but the squeal!
Several months I believe...... oh I got the squeal! I’ll release it when I’m ready!😂
I have to stop watching these scrapple videos late at night,now I'm craving scrapple and we have none in the house😞
Mmmmmm it’s really good! I just ran out of this last week! Gotta kill a hog!!!😂
In Dutch its called "lever worst". Looks good my friend.
Interesting!😁
I much prefer this rather than the head cheese my grandparents used to make. I like adding some paprika for flavor and to warm up the color a bit.
Oh that’s a great idea! I’ll try that!
Man that looks good. I've never had it but definitely wouldn't turn my nose up to it.
I know you would love it!
I lived in PA most of my life Scrapple is by far my favorite breakfast food. I made a batch years ago, towards the end I added sage and rosemary,
The best part of it you can season it with anything and it always tastes amazing gonna have to fire up cajun some time
Another thing I missed when I left PA was Soppressata If you like cured meats its great for parties its easy to make and is great
Scrapple is the kind of breakfast that you can eat every day and not get tired of it! Bacon might taste better on the first day but you’re sick of it after a week or two!
@@McGieHomesteadAdventures Scrapple is so much fun. Makes a damn mess though. I often add a ton of juniper berries and even Goji berries. I think next time I'll add a few pounds pf dried blueberries. Also, no one seems to mention eggs. We usually have too many eggs and I can toss a few dozen into scrapple and not even notice them - except for the great vitamin boost.
Wow that brings back memories, when people are ignorant of how meat is processed they will snub their noses up at it, & they are the ones that will starve wshtf...
100% accurate! It’s gonna be pitiful!
Reminds me of that motown song, its a family affair. Its a family affair.
It definitely is!😂😂😂
I'm trying to make some tonight... I can't wait to see how it goes.
Awesome! It’s a big job!!
He has several great luttle helpers.
Yes he does! He’s glad he didn’t listen when people said children were a burden!
God I love scrapple but only eat it a few times a year because of cardio issues. The juxtaposition of the scrapple cooking in your cast iron pan and the French press coffee is iconic! I might have to visit the local dutch farmers market next weekend and spoil myself with a slice of their homemade scrapple!
Do it! As the one guy said….. food isn’t fatal!😂
The scrapple round here (RI) never fries up right....which is fine as I use it as the meat in my pasta anyway...super delicious....particularly with a good pesto
That’s super interesting! I’ve never heard of that but I can definitely imagine how good it is!!
wish i lived close to you, it looks great
At least I’m as close as UA-cam!!😂
Now you're cooking PaPaw! 🐖🇺🇸👍🙂
We got-er-did!!!
How much time would does to take to finish after the flour and corn meal is added
Put it in pans immediately, and let it sit overnight. The next morning it’s ready to slice and fry.
I love scrapple especially crispy with an over easy egg on top, it is difficult to find down here in south Florida. If I am not mistaken the American scrapple has its origins in the Pennsylvania Dutch.
Yes I believe you’re right!
Another variation is North Carolina livermush. Higher pork liver content and less variety of "scrap" meat than PA scrapple. I first took to it on a visit to relatives as a kid, but then I am an offal fan anyway. Pork liver is hard to find in many places, and would put off many.
I’m getting ready to make another batch tomorrow!
another amazing video
Thanks so much !
Scrapple is the food of Kings. Probably the best way to eat pork in my opinion
I agree wholeheartedly heartedly!
Michael We are takng a trip to Tenn at the end of Dec and going to move to caryville in March are you any where close to there.
I’ve not heard of that place……. I’m halfway between Nashville and Knoxville.
Caryville is about 30 miles N.E. of Knovnille.
That’s a great location! I just sold a boar pig to a guy in that area.
I am going to spend a month remoldeling then move in March Lord Willing at 72 this will be my last remodel . I long for the solitude of woods and of course Squrrel hunting again .
You’re going to like it out there then!!!
looks good. btw ,black and white pepper are the same thing, just one has the husk removed.
Interesting! I know they taste very similar!
excellent Thank You
You’re absolutely welcome!
Scrapple, delicious food made for necessity. Don't waste when you don't have. I get that. Coffee made in a French press? Oh the irony! 😅
Yes indeed!😂
YUM YUM. I wish I were there.
I ate this all the time growing up in Philadelphia, but we only put ketchup on it, syrup was a western PA. thing.
Oh ok! There’s so many different ways to eat it!
When the SHTF time comes , and it will ,these folks will survive!
We hope so!
You probably have never heard of liver mush. You can only get it in the west piedmont of North Carolina. This is very similar only we put more liver in it
I’ve heard of it but I never ate any!
Did yall make that cookin pot?
No we didn’t
That’s what I’m talking about Cajun style I will try this
It’s absolutely delicious!
I’m ready for breakfast now 😂
Absolutely!
Do you use all the skin or just a portion?
As much as possible. Usually most of it.
@@McGieHomesteadAdventures thanks for the reply!!
THAT LOOKS DAM GOOD ..
It is!!
What’s the difference between scrapple and Ponhaus?
German vs. English 😁 same product.