if you don't like and love mr. frank you just don't love yourself, wish mr. frank would make him some videos. that some good-looking scrapple. keep them videos coming i sure do enjoy them and going thru all of them and watching them.
Everything from the Rooter to the Pooter. Kinda like we made saus meat back in West "By God" Virginia. Enjoyed the video man. Your living the high life.👍👍
Micah, I'm sorry I forgot to send you a birthday card. Happy belated Birthday! I didn't want to get in on the Camp Dog Seasoning giveaway, though I will if you do it again. What I'd really like to get in on is a Scrapple giveaway! Think about it! It would probably make my mouth and tummy sing the hallelujah chorus!😁
Micah, you need to start having tee shirts made like all these other guys on RU-vid and have ole Frank on the front. He has become someone I look for in every video. Give him a big Kentucky howdy from me!
The Undisputed Scrapple King of Tennessee Micah McGie lol . I would love to try some of that one of these days . I would think it would be good on bread with mustard and a piece of onion . Looks like we might get hammered tonight and tomorrow with winter weather. We might get payed back for what we missed lol . I hope you guys have a great day !
I love watching you all make scrapple. You should do a video of you making it like our ancestors, no meat grinder, drill nor propane burner. Now that would be entertaining.
Never mind! I found one close to that, that you did a few months ago. I’ll share that video here. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-lrV-n5XpRSg.html
WHAT’S WRONG WITH A POSSUM TAIL FRANK? THAT’S SOME “A LA CARTE” FINE HOMESTEAD GRUB 😂 YOU CRUSHED MICAH’S LITTLE HEART, HOW COULD YOU? 😂😂😂😂MICAH IT JUST AMAZES ME HOW YOU MAKE THAT, IT’S SUCH A BIG PROCESS. WOULD LOVE TO TRY IT
Awesome! That made me so hungry!! If you have a big batch like that you could try dipping out some puddins after you add the spices but before adding flour.(But you might have to adjust your flour amounts a bit if you do that) Boil the puddins and serve with corn meal mush and fried eggs. Or just leave it all to scrapple,nothin wrong with that! PS, I tried to Google puddins or puddings but couldn't find anything very close to how we do it. We just dip out some of the mixture after spices go in but before we start adding flour. It doesn't set up like the finished scrapple does, it's more like a sausage gravy consistency. We usually only take out a gallon or so, we don't want to deplete the scrapple amount too much!
I did dip out one pan of it. I didn’t add it to the video, but it did set up nicely……. Something about using 5 hog heads and feet and skin……… it really set up well! And we had extremely cold weather. We sliced it and put it in sandwiches…… they were delicious!!
I’m sure they were!! I should try that sometime. I should see what my local butcher does with his hog heads, I would like to try that sometime. But we never butcher 5 at one time for ourselves.
We make something similar , we call it head meat. There is no grains added it's just meat from the heads ,livers heart tounge. Debonair the meat and grind it and then we stuff it in casing. Cook it some more after stuffing then hang it in smoke house. SON some of the best sandwich meat. Yours look very good may have to try a batch sometime. Enjoyed your video
Yes there were 5 tongues in there….. I didn’t want the brains in there just in case……. Probably all in my head but still!😂😂😂 I do eat the brains of the pigs I raise however 😎😎😎
My grandparents never made scrapple. They made head cheese. As a kid i wouldn't touch it. They also made liver puddin. Some people call it liver mush. I'll eat that. Let me know next time you're gonna do something like that .i wanna come out and help.
Whole hog head souse the real thing when I was a kid we ate the complete hog all of it when I got older began to realize what they were feeding me but by that time there were no need to quit eating it by then because there’s no telling how much stuff like this I had done eating and it was all good just the thought was the hard part but what the heck might as well keep eating it
i know you dont use electricity ... i have a question , how much do you save from it.. take in gas charge... no disrespect bro, i kinda wanna try it myself.. so I'm just asking 😀
We take a bigger pot than the one we're using and fill it up with 4 or 5 inches of water then stick out potfull of scrapel in it and it wont burn on bottom then.
@@McGieHomesteadAdventures thats good you educate them and not try to waste these delicious part of the pig good job then .i love how you make cured ham from wild hogs and smoked them and mangalitsa pig just looking at it i think its really taste good!!
Thanks for your kind words….. I’m excited to continue making these videos! I recently got 14 wild pigs…. So be sure there are plenty of videos coming!!!😎
@@McGieHomesteadAdventures keep making good videos especially in making cured ham i know some peoples dont know about this and enrichingalua with knowledge in food preservation some people waste parts of pig here in the phillipines yeah we make it food grind it like beef ofals pork liver and walah you have a reno liver spread best for bread and caldereta thanks sure i will watch yourr new video best regards
I could no more feel pity for a hog being chopped up than seeing a walnut get cracked open. Hogs, walnuts, pecans, peanuts, poultry, beef---use 'em however you like.
