Granddaughter is helping this year.

Nice, I remember your past thread.

Pretty far down on my list of breakfast meats, but wife likes it, so I eat what she cooks, lol.
Great to see the young ones involved.


I remember you posted a more detailed thread not that long ago.
Think I said it.

Ii like this thread, hate the product....

Lugnut...if you have too much..and not enough freezer space...you can send the extra up to NH..!

Great tradition

Great shots, looks like you are boiling a skull pot!

Great shots, looks like you are boiling a skull pot!

That ol yeller dog must be getting up in the years if it's the same one from Scrapple posts of the past.

Don't think I will be tapping trees this year but will be watching others Posting. I did notice that my yard tree was dripping on the driveway pretty heavily. I usually put two taps in it with lines into five gallon buckets. That tree when it really goes will run the buckets over on good day. Plus to that is it very sweet.

Keep posting I enjoy watching. Even if you not boiling sap. It looks like it.

Mac

Same dog, he’ll be eight come June.

A few more from today.

The meat has been cooked off the bones and pulled out of the scrapple pot. Meat in one bucket, bones in the other.



The meat bucket is taken into the house and we go through it separating out any small bones and/or gristle.



The cleaned meat is run through the grinder, spices are added and mixed in.



Some of the juice left over from cooking the meat off the bones is put back into the scrapple pot and brought to a boil. It is seasoned and the meat is dumped back in the pot. The neighbor kid stopped down so I put him to work mixing while I added buckwheat and cornmeal to thicken. It is critical to keep stirring at this point. If you burn even a small amount it will ruin the entire batch.



The finished product.



We laddle everything into disposable loaf pans that hold about 2.2 pounds of scrapple.






The scrapple is left to cool. After it cools down I score a line across the middle of each loaf, then I freeze it. Tomorrow we will break the loaves in half and vacuum seal the blocks.. Each one will end up weighing a little over one pound.

Looking great lugnut!!!

Oh yeah, love me some scrapple! Looks great!

I noticed that you product is under constant Lab testing. LMAO!
I often have the lab checks regular too on many things I do.


Mac

My wife has family in Maryland.I never had it till we went to visit them.They make it pretty much like you do.I like it.

Do you use pork and pork liver for the meats?

Keeping traditions alive. Way to teach it to the kids and neighbors

kind of like head cheese we make , do you have a cross section [pic] of it ?

Only venison Joe. I save the rib cages and bones from deer shot during hunting season. I throw in the livers too. I used to throw in the hearts but my granddaughter likes them fried in butter on hot cast iron so that's what we do now.

This year for the first time I threw in three necks. I usually save them for a roast but they're kind of a pain in the butt to make so...into the pot. They took the longest to cook off the bone.

He's a good kid, I've known him since he was little. I take him hunting and trapping, wrote a letter of recommendation to the Eagle Scout Review Board on his behalf. He trained in Vo-Tech to be a diesel mechanic and had his first full-time job lined up before he graduated high school.

I'll get a cross-section pic later today when we vacuum-seal. It's basically meat cake. 100% venison with buckwheat flour and cornmeal added to hold it all together. We slice it and fry it in butter. I like mine plain but there are lots of traditional toppings like maple syrup, honey, apple butter, etc. We have it with breakfast most weekends when my granddaughter is here.