Got two processed, frozen deer carcasses cooking first thing in the morning.



Ranger checking the progress.



Day one is a lot of sitting around and tending the fire.



After about six hours at keeping the pot at a rolling boil most of the meat is off the bones and meat and bones can be separated.



After the meat and bones are separated and put in different buckets, the juice is ladled out and put in other buckets. The next morning, we pick through the meat to find any small bones remaining in it, then run it through the grinder and add coriander, pepper and salt.



I forgot to add the hearts and livers to this batch, I will add them to the next. I ended up with 14 lbs. 8 oz. of meat off the two processed carcasses. Hearts and livers would’ve added another six or 8 pounds.



The juice from cooking off the bones has cooled overnight, it has a thick layer of fat/tallow on it. We remove that and use it to start the fire in the morning before dumping the juice back into the pot.





Once the juice gets up to a boil we dump the meat in and bring it back to a boil.





Two parts buckwheat flour and one part cornmeal are added to thicken the scrapple.



Lots of stirring now, you can’t let it burn on the bottom or you’ll lose the whole batch.



The finished product is pulled off the fire.



Ladling the scrapple into 2 pound loaf pans.



It made 40 pounds.



The cleanup crew AKA, all food must be sent to the lab(s) for testing.



The scrapple pot is cleaned by boiling eight or 10 gallons of soapy water and scrubbing the heck out of the inside. Then it is oiled and put away ready for the next batch.





After the scrapple cools, a line is scored across the loaf pans and they are stuck in the freezer overnight. They will be removed from the loaf pans and vacuum-sealed today.

Ok Doug, this just isn't right. I think I can smell that up here.

Is it that time again already! Looks great Lugnut

Sounds great! Cleanup crew is gonna have atomic dog farts for a week!

Nice photo presentation. I like the stone cook area.

Never had scrapple. It looks good. Someday Ill get to try some.

Looking Good....thanks for sharing.

Must have a fresh lemon taste to it....with the coriander

Doug, love following your scrapple making every year. Where is your granddaughter?

I don’t think coriander has a lemon taste to it. It is one of my favorite spices though. I just got done vac-sealing 44 pounds worth in one-pound blocks.

That looks fit’n!

When you add the buckwheat flour and cornmeal, are you adding a specific amount based on the volume of meat and broth or are you just eyeballing to get a specific consistency?

I'm just eye-balling it CoonsBane. I know about how much it's going to take based on the weight of meat I get off two processed carcasses.So I know how much of everything to buy beforehand. But when we're adding we're just dumping in 2 cups of buckwheat flower and a cup of cornmeal until I feel it's thick enough.

It's a workout stirring the pot when it's thick but you can't stop or it will burn.

How do you prepare/cook it for eating ?

I slice it about a half-inch thick and brown each side in butter on cast iron. I like mine plain with no topping or occasionally maple syrup or apple butter. Some folks put ketchup on it.

It's great as a side with eggs.

I eat it with apple butter if i'm
only having scrapple.
I also like to make scrambled eggs and scrapple with syrup poured over it!

I like it cut thin and fried crispy w/poached eggs on top.

I've heard of people topping scrapple with runny eggs Mike!

Take a hand full of Coriander seeds on the picnic table and smash them

With the back of your AX ....and give it a whiff....and get back to me ...lol

Never tried that, I've always bought it ground. I'll take your word for it.

Thanks, I've always wanted to try this on a smaller scale. That cast iron pot is really neat. Can't imagine how much something like that would cost, that's one of those things you need to inherit.

I found it in the bottom of a barn I was working on. It was in pretty rough shape. The farmer told me if I could get it out of there I could have it. I had to carry it up an old rickety set of stairs.