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#28669 - 03/25/23 04:52 PM Re: Snawwwwsages [Re: redsnow]
FLSH ETR Offline
Member

Registered: 12/29/04
Posts: 1202
Loc: Cudahy, Wisconsin,USA
Well here ya go, Mr. Redsnow! Finally located this here 'scrapple' stuff. Is certainly a southern thang! grin I checked out our four large stores in the area. No one, and I mean no one knew what scrapple was. Even the butchers never heard of it. Now I realize these butchers only process what's given to them, and not the entire animal. But still, you should know your entire trade. I had to look up the stuff and educate myself before I went shopping so I knew what exactly to ask for. Finally found it in the frozen section at Woodmans. Fried it up in the cast iron skillet with some spuds. Reminded me of Kishka, but more finely ground. Turned out nice and crisp on the outside, kind of mushy on the inside. It comes already cooked so might try it spread cold in a sandwich, with some mayo and lettuce.


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#28670 - 03/26/23 02:05 PM Re: Snawwwwsages [Re: FLSH ETR]
redsnow Online   content
Moderator

Registered: 06/11/06
Posts: 3046
Loc: WV
Well, I'm glad you found a pack. I've never heard of that farm/operation that made that batch: Jones dairy farm. I'll search them later.

It is fully cooked, honestly, I don't think I'd care for it as is. Cold.

I think I cut my pound block into 10 pieces, and cooked it all at one time, in the oven. I think if you'd slice it a little bit thinner, and brown both sides it'll firm up in the middle. It'll be more like a piece of meat, something you can cut with a fork.

I taked to Gary (from the tire shop), he's bought 3 packs of scrapple so far. He said that it makes a good snack. So, I tried a slice that I'd cooked, 3 or 4 days before, and tried it cold, in a way, I liked it better than the first time.

But I've talked to all of the guys that I gave a sample pack, they all said it was good, but it does have a different kind of taste.

Talked to Shawn last evening, he's doing "pit beef", never know, he might bring a batch for me? It's just him and his wife and little kid. You know how it is, fix up a big batch of something and get tired of eating the same thing after 2 or 3 days.

But I can't say that scrapple or ponhoss is a southern thing, grits would be a southern thing. Grits are one thing that just never did catch on in this area.

Raising pigs and butchering are just part of our heritage, sad to say, it's almost a thing of the past. It's very similar to the "family farm", they are almost a thing of the past too.

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#28687 - 04/27/23 12:34 AM Re: Snawwwwsages [Re: FLSH ETR]
redsnow Online   content
Moderator

Registered: 06/11/06
Posts: 3046
Loc: WV
Above we were talking about vacuum food sealers. Mine hasn't paid for itself yet, but one thing that I will say, I haven't had a single piece of meat spoil or go bad since I got the thing.

Another nice thing about using my food sealer, everything in my freezer is stacked in there like books. I'm talking about the little freezer area over the fridge.

I told a friend the other day that if I had anything else in there, I'd need an index folder and need to use the Dewey Decimal System. My freezer is neater and more organized than it's ever been.

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#28893 - 02/26/24 03:07 PM Re: Snawwwwsages [Re: FLSH ETR]
jarentz Offline
Member

Registered: 01/25/11
Posts: 73
Loc: central pa.
I have always ate scrapple fried in a cast iron pan with scrambled eggs.
then i pour pancake syrup on top. My wife grew up putting apple butter
on hers. I tried both ways,and i'll stick with mine.

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