E8: Making Scrapple & Liverwurst The Guenther Family Finish the Last Steps of the Hog Killing 

God bless the Guenther family. They're not just feeding themselves, they're carrying on a tradition that has disappeared in many parts of the country.

Easy life creates weak people ,, weak people create hard times ,,, hard times create strong people ,,, strong people create easy life Our society has had it easy for too many generations and have forgotten things like this Thanks for producing and publishing this ,,, may it inspire our weak generation

I watched the entire series of videos with the Guenther Family. When I was done, I had an aching in my heart. It took a while for me to figure out what was wrong. I am homesick. Thank you for taking the time to make these videos. I can tell Mark really misses his Dad. What a tribute he is making to his father's memory. He would be proud. The Gunthers are blessed to have a patriarch like Mark to lead the family forward.

Scrapple and liverwurst have always been favorites of mine. Sister in law still boils up hogs heads for Christmas tamales every year. So glad this is being documented for the future. So much knowledge is lost as our elders pass and it shouldn't be that way.

Good country cookin! My granddaddy was born in 1880, he knew all these tactics. He didn't marry until he was 50 years old. When he married my grandmother she was just 18. Boy could she ever cook! They were both great cooks. He was a Farmer the last part of his life until he had a heart attack. In earlier years he was a structural engineer, a Wagonwright, a Wheelwright, a Blacksmith and a great wood worker. It was said he put more craft into building a hoglot or dog house than the best carpenter they had ever seen. He was Oliver Washington Cavender. His wife Ester Mae Sandidge Cavender. He out lived my grand mother by 10 years and to the day he died he was stronger than my Dad and me put together.

Fine gentlemen practicing the art of cooking.

Yes absolutely..miss it ,hard to find here in the south...best thing on a cold morning.

This series was simply AMAZING!! THANK YOU Guenther family for showing us how you're keeping history alive and THANK YOU Appalachian Channel for videoing it and sharing it!! Amazing!!! 💞🙏💞

I'm from Pittsburgh but scrapple is really big up near Penn State especially for Penn State games every tailgate has scrapple! My grandfather used to call a frizzle Burger. Scrapple and Limburger on rye

These old boys got the technique 😮 Thanks ❤🇺🇸❤

Have enjoyed this series so much! Hope you will revisit the Guenther family for future episodes.

When they begin making Uncured Angus Beef Pastrami let us know...We'll be the first in line ! 😏😋 Thanks for sharing ..Mega Thumbs Up ! 👍 😇❤❤❤❤❤❤❤❤❤❤

You show the right "love" for cooking. Thumbs up from Düsseldorf, Germany. Greetings to you all and keep up your good work.

I'm sure your Grandma & Grandpa would be proud to see you'all keeping the old traditions alive . Only thing not used is the squeel . Cheers from 🇦🇺

My Missouri German grandmother only used cornmeal. She called her concoction “ponhaus” and it had the head meat in it along with salt, pepper, cayenne and sage. It was wonderful! She sliced it into strips, dredged it in flour and fried it crisp in home-rendered lard. Many in my family wouldn’t touch it but, as grandma would say, “Oh, they just don’t know what’s good!”

My great grandparents came here from Germany. Not sure of the origins of these 2 delicious treats but I do know as a kid we couldn't get enough of either. And yes, I still eat them today. Thank you for sharing this. From Ohio.

Scrapple making was a taste competition between my Grandmother, all my aunts, and a half a dozen other relatives. My aunt Mary Ann made the best of everybody, for sure. She told me that he difference was that she used buckwheat flour and more black pepper. Maybe I'll try and make some. I sure miss it.

I'm a new sub. At age 70, watching these videos makes me realize how much I missed out on my family's history by being just one generation too late to have experienced this lifestyle. My grandmother was born in the 1870's on 500 acres her father and mother purchased here in South Texas after the Civil War. Just 30 miles south of the Alamo, it was a two day trip by wagon up to San Antonio. My great grandfather had not just the homestead, but like the Guenthers, had a store or commissary that folks from the neighboring farms could come buy flour from the Pioneer Flour Mill. He would take two wagons to town and would sit up in a tree the first night sitting watch against highwaymen, while my grandmother would sleep in the wagon. He kept the sort of things you would expect of a small frontier store (or so I suppose). At any rate, their lifestyle was one where there were no convenience stores, no refrigeration, and no electricity, even if freezers had been invented yet. I greatly appreciate your family, your commitment to doing the right things to sustain and prosper your family. And as a note to Heather, try it as a sandwich with mustard! Liverwurst is actually very good. And, I got hungry for some sorghum! Will have to try that in my coffee, too!

Reminds me of my life with grandpa and grandma as a teenager. I learned to love everything you see the family making. Ever had pig brains and scrambled eggs? Like his son in law I got a surprise the first time. Difference being, I liked it. I spent my summer on the farm and visited in the fall for butchering.I would give nearly anything to still be living that way.

Once again, I love watching the Guenthers working together making the old ways of doing things. So refreshing to see families. I hope I can sometime go the Appalachian Trail and meet all the people you have videoed. God bless you John.

Thanks so much for making this series and thanks to all of the family for bringing us along. Your knowledge, love, and kindness really is something special. All the best from over pond in the UK

I hope to see more of the Guenther family. Thanks for sharing your wisdom and ways.

Great series with the Guenther's. Love their family and their way of life and knowledge. Thank you for documenting and sharing this valuable info with us.

When I visited some of my German heritage, then relocated to Canada, their breakfast was Liverwurst, "strong" cheese, bread, fruit... Love learning that there are still people who are actually making these foods in the authentic way. AMAZING?

We make a lot of scrapple here in Pennnsylvania, did I miss something or did you put meat in with the cornmill and flour. nice series!

Love this series.!!

I love liverwurst on bread with mustard and a slice of onion. We would pack this for "lunch" snack with some left over pie or cookies. I remember being 7 or 8, and my feet would reach the controls for the combine. The adults had the combines or mowers up and running by 4am. My cousins and I would jump up in the cab and get busy. The adult women would have "dinner" set up about 2pm. Unless rain was threatening, everyone would go eat the big meal, and rest a bit, then back up farming till the sun went down. The dairymen still ran the herd, but summertime was busy. Come fall the larders were restocked, scapple, liverwurst, country hams were cooked or cured and hung for the year. Beef was sorted as well. Poultry was done year round as needed.

I got hurt real bad on a job I lost a lot of my long-term memory with this brings it all back I really enjoy it I'm going to have to watch this several times and really focus hard this brings back thoughts of happy memories😂

This is awesome content!! Mr Guenther thank you for sharing this family butchering knowledge. I’d love to be apart of this family and have the traditional values you all hold! Heather and Holly are beautiful ladies. And it’s awesome to see ladies dress like ladies!! God bless you all !!

Great video John,hope you keep in touch with the guenther family and bring us some more insights you’ve taken the place of TV in our house,thanks

I’d love to see videos of mark and the family doing day to day activities on the farms. These episodes of hog processing into products are fascinating👍👍

I’ll eat liverwurst anytime of the day. My Dad made the best. Haven’t had none since the mid nineties.

My husband is German and his family must have made liverwurst because he loves it and before I met him I had never heard of it. thankfully. You all are keeping the past survival skills going. One day we will probably have to bring it back to survive, the world is on a path to destruction.

Mr you are an inspiration. Thanks. I have processed deer and appreciate your knowledge. Rest well.the family will be feed well when the cold January winds blow.

Enjoyed watching this family.

Thank you for this educational video series. Really enjoyed it

Excellent series Really enjoyed the Guenther Family. Keeping the family Traditions alive. Mark is a man of unlimited knowledge. His Family don't realize it, but when he's not around to show them anymore. they will. So, family listen well or you can always come back to these video's. Appreciate you all!

I'm hoping this series isn't finished yet. I've enjoyed every video of the Guenther family. My family is Volga Germans. We're Catholic. My ancestors were Germans that settled in Russia when Catherine the Great was ruling Russia. But when she passed, the new leader forced them to join the Russian army and heavily taxed them and took some of their land away from them. So they fled to America. My dad and grandparents and beyond never threw anything away from the Hog or cow. They saved everything. My dad makes liverwurst. Boils Hog heads and organs. What I noticed differently is that our liverwurst wasn't boiled. We made it thick. And used Hog casings and made ours into sausage links. We ate for breakfast, lunch, and supper. It also goes great with fried eggs. Thanks for all the great videos. I hope there will be more of the Guenther family.

Liverwurst with yellow mustard and a slice of cheese on white bread 🤤

A plate of pancakes covered with liverwurst and a little syrup, bring it on. . . OR a plate of fried scrapple with fried - over easy eggs and biscuits, all makes for a good farmer's breakfast, and a lot of good memories, thanks for sharing! S. Carolina

This is great. Bring back my childhood. I really miss that part of growing up.

I had to go get some liverwurst (Braunschweiger) after watching this and listening to you talk about it for two episodes! Good video, I'm 64 but it reminds me of my Grandparents putting up food when we were kids. Good memories.

The joy in watching this series is watching a loving family work together a lot of what's wrong in this day is families don't spend time together anymore

A few weeks ago, I bought scrapple from an Amish grocery store but it wasn't local. It was from Lancaster, PA. I actually liked it alot. This has been a great series of videos. He is so right about knowing how to use the whole hog to feed your family. So important not to waste. We have come so far from this that it scares me.

I eat scrapple and livermush from NC

We just did our first hog on our farm. Thank you for the amazing video. It was a lot of work. I this it was such an amazing adventure to go from barn to table!

Love scrapple and liverwurst, hard to find locally.

Such a great video thanks so much to everyone especially the family,what a lot of work and great people.

I grew up in North Carolina and we had Livermush. It's wonderful. Made much the same way but with more meat. I do like Scrapple also.

Very interesting. I would love to see more on this family!

Scrapple, yes. Liverwurst, no - only because I don't like the taste. My mom ate head cheese or souse. My favorite meat is pork, by far!

such a great series, thank you

I sure would love to learn how to make scrapple. My Grandmama ised to talk about it when I was little. Grandmama made turnip greens and dumplings to feed all us kids. We didnt care what it was. If Grandmama cooked it, it was great! 😋😍🙂

Another great Guenther family video John. Thanks!

Enjoyed watching, brings back a lot of memories.thsnks for sharing. Hope to see more

Love this series of this family and the butchering process and fixing it up to eat ..

Very impressive. But I have to say you were very lucky when you were young to live on the farm and have access to what you were used to growing up we were six children in the town and had a hard way to go. You were very lucky! All the best! So very entertaining!

Love watching this done,,, they are Good People..

When I was a child my grandparents with my uncles and aunts would butcher and process a hog. :The ladies made boudain from the intestinal liner and rice plus the pork and sometimes a little deer for flavor. Still love Liverwurst to this day! Thank you!

I like my scrapple with more cornmeal and less flour and no sage. Cook it until it turns loose from the pot. My grandfather’s family scrapple from the water left from cooking their sausage and what sausages broke open cooked into the scrapple with the cornmeal and flour plus the pepper and salt.

I thoroughly enjoyed these videos. My growing up didn’t have these types of butchering, preparation of the meat. My grandparents generations did this. All of them were pioneers and farmers. Rural Missouri and Kansas. And going back a few more generations, were Appalachia people. I’m 69, and have always enjoyed liverwurst and saltines, cup of cold milk. Thanks for sharing Watching from St. Louis area.

I remember my mom making headcheese, when she went to help my aunt and uncles when they did a pig. Not sure if they did scrapple and liverwurst ever. Mom would bring the head home to do the headcheese at our house. I enjoyed watching you all work together doing this.

❤calling out to my soul thank you

Awesome Awesome Show!!! I could Truly watch the Guenthers Family All Day and their way's of Life!! Awesome Folks!! God Bless!!👏👏👏🙏🙏🙏❤❤❤

I can't agree more with him about wasted food. I work in a hospital and we throw SO much food away it'll make you sick. Every patient is served 3 meals but if they aren't feeling good enough to eat the whole meal goes into the trash. And the trash thrown away from the floors would break your heart knowing its just going into mother earth to rot for the next hundred years or more. Its sad.

One thing for sure, the sister is absolutely beautiful. Secondly, it's a wonderful thing to see family together, laugh and smile. I have traveled this world and lived in 3 different countries and I promise, I've eaten things that would make a goat puke. 😂. But I tried it. This is correct way of living. City people would never survive.

This is so much going back home for me thank you so very much God bless you 🙏❤️

These are good people. They can actually take care of themselves.

This was one of the best series of videos I've watched in a long time. I would like to thank you and the Gunther family for it's presentation.

I love scrapple, I never had it until I was in Pennsylvania about 6 years ago. I get the Amish to fix me some here in Indiana. Great video . Thank you..

Scrapple, Liverwurst, fresh sausage and a freezer full of pork. Butchering weekend is always a good time with family. I doubt that this is something my children will continue with. I am the only one that will eat the liverwurst. One daughter and my son will eat scrapple but they prefer store bought scrapple over ours from butchering.

We also eat from snout to tail. 😊 I would move my pot away from the camp fire/coals, never thought of moving coals from the fire. Thank you for sharing.

I remember my grandpa making head cheese, liverwurst and what not after killing a hog. Don’t remember scrapple, but I was 10 when he killed his last hog and he died when I was 12. The boys (my uncles) never carried on with it. Great grandparents were from Germany, so Grandpa was full German. They quit speaking German when WW1 broke out. How I wish these traditions weren’t lost in my family. Good watching this family handing down their craft.

This family has awesome women!! That makes the family.

I have truly enjoyed this video series and hope to see more from muddy pond in the future

This is a generation wealthiest business . Very good.

My Heritage is Italian, I love liver wurst, got me interested in scrapple, going to get some, great video, lovely family, your passing your knowledge on.

Thank you so much for sharing in your family tradition. Reminds me of days gone by. I can remember when folks in my community used to get together a few family's and have hog killings. Those were the good ole days. It's a shame there's not more folks still carrying on older traditions. May the Lord bless your beautiful family and I'll look forward to seeing more of your videos.

What a great family, and tradition. I have eaten scrapple, when I was very young, and did not like it, but I think I would now. I love how they use every bit if the hog.

Looks good. Thanks again for your time.

Everything but the oink!

I love the way this beautiful family makes good food

Absolutely a awesome family. Thank you Jhon for sharing y’all’s videos.

It is so nice that you'll continue to do what your parents taught you to prepare and above all appreciate. Younger people don't appreciate it; eventually when you are not around anymore they might remember and do it.

Makes you hungry and long for good family & friends!

No, I never have and never will since you asked and this showed up on my front page...I grew up in the Appalachia's there are parts of the culture I miss...not this and never could get me to eat it once someone tried to get me eat souse...I never would eat the deer the men in my family killed or ever the wildlife I saw them and smelled them as they skinned the poor creatures. I have since moved away and my diet vastly improved and over twenty years ago I became vegan..so thankful to the Lord for answering my prayer on what was meant for food as I felt something very wrong was happening in this world (Genesis 1:29)....Most of you ones talking sound like you are from northern Appalachia? I am not familiar with such a non-accent mountain from the mountain folks whom I love so much. Yes, even I loved my dad after the flesh though I hated he hunted and raised cows but never could kill them they were his friends and so he had someone come and get them to do the deed and they came back not looking like his friends anymore...so sad a diet many in the mountains can't help it I know back in the day the poverty even now and the lack of knowledge and wisdom.

Mark is a star! Watching from NYC and would love to come over experience what it feels like to be away from the city

Thanks to your recipe, and s few I found on the web I made me 15 pints and a large leaf of scrapple. I did not put any liver, heart or organs in mine. I think it would taste better with a little. Can't emphasize how important the no stick consistency is for the best product. Mine came out really tasty thanks to y'all!

Wish I was part of the family they are truly keeping tradition alive and I love the way he said it's such a sin to waste food and here in America we are very wasteful learned a lot love the video please do more

We used to hunt at Clarkrange Hunting Lodge when John Gilbert owned it. He talked about Muddy Pond. I may have to ride down there for a day visit and buy some of your sorghum and a few fried pies.

I love liverwurst being German an catholic watched my dad make it growing up.that on a fresh baked bun an bowl of borscht soup im a happy lady.

Thank you for sharing your knowledge of this, I love watching your videos

Very interesting & educational ! Ty !

Awesome family

👍 loved the video guys... (Ohio Amish Country)

While I didn't grow up in Appalachia I did grow up country so we didn't waste much. We would have headcheese or cow tongue on nice thick slabs of homemade bread. Liver and onions fried in bacon grease on mashed potatoes and pan gravy or even kidney stew. I like to have a good bowl of kidney stew every now and then when I can find some at the stored but I could never convince my kids to try it. Just like my mom before me, it meant that was a special treat just for me. While we would have corn mush we never did scrapple. Mom really liked liverwurst and green onion sandwiches and since the liverwurst was split between her and grandma &grandpa she didn't mind us kids not really caring for it because it meant that was something she was able to keep as a special treat for herself. Back then, even if you didn't care for something you never complained or mom would load up your plate repeatedly with the disliked food. If you kept your mouth shut you could load your own plate as long as you took a little of everything and you cleaned your plate. The only time that didn't work was the year mom had a falling out with the neighbor just before slaughtering time. Normally she would give him the pig brains because he really liked them scrambled in with his eggs. Us kids had never tasted them. I don't think mom liked them either or I'm sure we would have already experienced them.. I still remember the texture of them. It was the one time that all 6 of us kids banded together refusing to eat what was left on our plates. She let us win that one.

Fantastic! Thank you for sharing this video.

I love this family!!! One thing, though. Scrapple is where the oink goes...lol My mom and aunt were Pennsylvania dutch, and I tried scrapple... Once 😂

Never heard of scrapple, but it sure sounds good!

My great grandfather did his scrappel like you but he also added oat meal , said it made it more filling for a breakfast meal