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Recipe Pork Scrapple

Discussion in 'Recipes' started by tacmotusn, May 6, 2016.

  1. tacmotusn

    tacmotusn Mosquito Sailor

    This is my first attempt to recreate something like my Grandmother on my Dad's side of the family made fairly frequently. Not the same because she seldom seasoned things spicy. I like things spicy, so if you try my recipe keep that in mind. The basics of this recipe is the Meat quantity, the Liquid quantity, the process of making it, and the seasoning you decide to use.
    Tom's Pork Scrapple
    Ingredients; a small lean Pork Roast of 2 to 3 pounds, water to cover in a suitable pot, add salt, pepper, garlic, and bring to a rolling boil, cover and reduced heat where you don't have to watch to keep it at a boil, but without boiling over for 2 hours. I turned mine over a couple of times and had to add liquid. When I added liquid I gave mine 1st a shot or 2 of marsala wine and cider vinegar. You could use just water. I just like to mix things up a bit. The pork will be falling apart easily at the end of this cooking time. Save the remaining liquid and remove the meat to a big bowl or platter to cool. When cooled, debone the roast if there were any, and also remove excess fat. Break the roast apart into manageable smaller pieces and shred and finely chop. For this recipe you need at least 1 to 1.5 cups of loose pack meat. Any extra makes excellent pulled pork bbq sandwich meat. Measure the amount of reserved liquid after defatting it. Add to it to have 5 cups liquid. I added water and most of my seasonings except salt at this point. (my seasoning less salt were 1/2 TBS Italian seasoning, 1/2 TBS Creole or Cajun seasoning such as Zatarain's, Tony Chachere's or Hot "Slap Ya Mama" Cajun seasoning), and 1/2 TBS Louisiana Hot Sauce. Stir in 1.5 cups Stone ground yellow cornmeal. Bring to a slow bubbling boil stirring almost constantly until mixture thickens to the point a wood spoon will stand up in it. Reduce heat to low or warm taste the mixture. I thought mine needed salt and added 1 teaspoon of salt which I sprinkled all over the top of the mixture then I added the 1.5 cups of shredded/chopped pork and blended it in. From here you are going to chill the mixture for 18 to 24 hours in frig. The mixture at this point is just shy of 8 cups. I used a inexpensive Rubbermaid oblong 8 cup storage container that I lined with HD aluminum foil. After waiting anxiously the required chilling time, unmold the Scrapple on a cutting board or platter and cut into thick slices 1/2" minimum, 3/4 maximum and fry in a skillet with a hot oil or bacon fat, or butter/oil mixture until crispy brown before flipping over to do the second side. It helps to use a good nonstick skillet. Serve immediately hot.
    Variations; Other catch as catch can meats shredded/minced as above, chicken, rabbit, squirrel, gator, fish, turtle, whatever. Adding grated cheese at same point as adding meat. prior to frying, dusting with flour, panko, or Italian bread crumbs, or homemade bread crumbs. The world is your skillet, get cooking and enjoy.
  2. ghrit

    ghrit Ambulatory anachronism Administrator Founding Member

    For a minor bit of useless info, you'll find that historically, scrapple is pork derived. Other meats are later thinking.
  3. AxesAreBetter

    AxesAreBetter Monkey++

  4. duane

    duane Monkey++

    Mom and grand mother always made scrapple, but not with pork roasts, used every scrap of pork that they could find when we butchered, and made it go farther by making scrapple. Made it with corn meal, oat meal or steel cut oats, and we ate it fried in the morning with our beans, or potatoes, or rice and eggs. We had coffee and oat meal when we got up, usually about 4.30 or 5 and then had breakfast when milking and chores etc were done, about 7.30 and then went to school. It was a major meal as you were hungry after working 2 or 3 hours. Almost always a meat, scrapple, bacon, ham, blood sausage, pork sausage, etc, a starch, potatoes,rice, or beans and usually an egg or two. Not a lot of any one thing, but several things. If you are working hard, haying, putting up corn or grain, etc, you eat several small meals a day and not one or two large meals as they make you slow and uncomfortable for a couple hours afterwards. Biggest problem farmers had was putting on weight, getting heart trouble or diabetes or having a stroke when they retired. Were used to eating a lot and working it off and when they stopped working they usually didn't last long. Scrapple was made a lot like head cheese, but with a filler added. Neither was spiced much as they were usually eaten for breakfast.
    Beef scraps were made into hamburger, sausage or if cooked, into hash, The dog always had to fight for his table scraps with my mother or grand mother, as everything was recycled and stretched into another meal.
    Last edited: May 7, 2016
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