Home Forums Hunting & Shooting Hunter's Campfire Scrapple, Ever eaten it?

We did our own butchering a number of years, always made scrapple. The stuff that is put in commercial stuff is questionable. We always cooked the bones of the pig after the meat was cut off. After it was cooked we pulled off the scraps of meat and ran them through a grinder. We usually added the liver, but 90%+was just the meat scraps. After you grind them, throw them in a big butcher kettle and add cornmeal. Here is where most people go wrong, they add way to much cornmeal. You want enough to thicken it, not too much more. Add salt and plenty of black pepper. Fry that stuff crispy, and eat it with runny eggs, man that was good!