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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Check out the Victorinox Fibrox Pro 6-inch Boning Knife here:
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Here’s the Weston hand cranked meat tenderizer!
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Here’s the Schrade Old Timer Long finger skinning knife!
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16 июн 2024
