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Post by Dutch on Feb 12, 2023 8:18:54 GMT -5
A friend at work gave me some venison scrapple. Wow, delicious. My brother had some older venison and took it to the processor my friend used. Sheesh, this stuff is so good! Better than regular scrapple.
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Post by CoureurDeBois on Feb 12, 2023 8:46:32 GMT -5
A friend at work gave me some venison scrapple. Wow, delicious. My brother had some older venison and took it to the processor my friend used. Sheesh, this stuff is so good! Better than regular scrapple. Never had any venison scrapple, but being better than whole hog scrapple from a home butchering that was made right? I'm a little skeptic, but the proof would be in the pudding. |
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Post by Loggy on Feb 12, 2023 9:34:32 GMT -5
Sounds YUMMY!! Wonder what percent hog was mixed in?
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Post by Dutch on Feb 12, 2023 10:00:40 GMT -5
Sounds YUMMY!! Wonder what percent hog was mixed in? As far as I know, none |
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Post by Dutch on Feb 12, 2023 10:02:21 GMT -5
A friend at work gave me some venison scrapple. Wow, delicious. My brother had some older venison and took it to the processor my friend used. Sheesh, this stuff is so good! Better than regular scrapple. Never had any venison scrapple, but being better than whole hog scrapple from a home butchering that was made right? I'm a little skeptic, but the proof would be in the pudding. I guess every butcher would have their own recipe, but we really like this one |
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Post by CoureurDeBois on Feb 12, 2023 11:38:28 GMT -5
I think I have an old family recipe somewhere, would probably take me a week to find it.
I can't remember anyone ever using a recipe at any of our home butchering. The head butcher would just start adding ingredients to the kettle. After it cooked for a while he would taste then add more of what he felt was needed. He would do this two or three times until it was right.
I still attend one home butchering in January each year, but I only tend the fire and torment the young guys, and a couple of the older guys like me. We let the young guys do the cutting. The head butcher still makes the scrapple the same way, adding ingredients according to taste. When he first started it wasn't that great and he asked me to see if I could find out what was missing. I would take some to my mother and she would tell me what it needed. This went on for two or three year, the past two years it has been just like what I remember from the good old days.
My mother loved her scrapple , and ate it a couple of times a week, up until her passing at 98 years of age.
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