Still supervising the scrapple-making operations too.

A couple days, much like sour dough starter.
Dad taught me or I should say showed me .
Had that sour taste that just made it better.
It would bubble up, never really timed it.
I usually let it set a couple days , and it starts bubbling .
Never let it start a new batch , just used it .
Don't know if it was a sour dough starter, but guess it was.

I put a liver or two in it, a heart or two as well, but mostly it is just venison that is cooked off the bones of deer that have been processed for meat.

Interesting, I’ll have to give that a try later this winter when we’re done making scrapple.

Buckwheat pancake mix is getting hard to find any more.

We make ours from scratch with the buckwheat. I have a recipe around here somewhere.

You grind your own buckwheat?
I have a hand grinder , haven't used it in years.
There's a few places I can find it yet, but the Sugar bush pancakes aren't buckwheat any more.
Buckwheat has a tiny sour taste to it any way.

Its just the meat/w organs you've ground up that you put back in the kettle for scrapple.. save some next time..warm it up and put on your pancakes.

No, we don't mill our own. I have an Amish-run dry goods store about twenty minutes from me. You can buy all sorts of hard-to-find food ingredients in bulk there. That's where I get my buckwheat, roasted cornmeal, black pepper and coriander in large amounts. I also buy non-iodized salt there in bulk, some to be used in scrapple, but mostly for home tanning of furbearer hides.

Gotcha, we usually have plenty of that. I give it a try.

I remember that post and that dog cracked me up too.LOL

Lugnut Another outstanding post on Scrapple If you did not write the book on this old time PA Dutch food favorite perhaps you should consider writing one Every time you post some thing on Scrapple it cause 2 or 3 or often more pages of response
When I was a kid growing up the farm Thanksgiving weekend was family butchering time about 5 or 6familys would gather at our house And at the end of the 3 to 4days they would have killed maybe 5 to 6 hogs and some times 2 steers There was a plan in place as far as how the meat was split among all those that put in 4 long days But the effort resulted in a years meat supply for a number of farmers And even now 60 years later I recall clearly all of those that helped where standing around the scrapple kettle eating the scrapple that would cook fast to the kettle as the scrapple pans where full And it seemed like the best food I ever And if you ever decide to write the book on your experiences and knowledge on making Scrapple I would like an autographed copy very good post

Thank you West Side, very kind of you.

International breakfast this morning.







Only if you call it “French toast” though. We call it egg bread, pronounced “eck” bread.

Oh OK I go to a couple different ones around here.
Can't beat the prices at those Amish stores.
Dry goods in bulk , beans in 50 pound bags.
Never did see Buckwheat pancake mix in them, but I know what I want before I go, so don't look around as much as I should.
I see it growing every year on a few farms.

Out here scrapple is a game we play with little chunks of wood with letters on them. I don't play it any more 'cuz my family cheats at it.

I can do scrapple occasionally. It has to be drowned in maple or hickory syrup.

Sous/Souz never. Ate it once and got one bite passed my taste buds. I couldn't get my mouth to open to get anymore in there.