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

As the name describes it’s made from scrap bits of pork and cornmeal along with no telling what else. Spam ain’t got nothing on this stuff.

Yes, it’s good

Great movie.

If you grew up in PA where I did, you ate it with apple butter regularly!

I would like to play scrapple with CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC

I ate it when I was a kid visiting family up in Pennsylvania. They served it with breakfast. It was ok. When they would come down south to visit us, we would make grits with breakfast. They said the same thing. never ate them before, there ok.

Fried. Maple syrup.
But maybe we grew up in different places.


Gunnison, It's got Buckwheat flour too. At least ours did.

Around here, just the juice is thickened.
The rich snooty prices down east put the meat in too.

We grind the meat and put it in loaf pans like scrappel.
Puddin' meat.
Cold on butter bread with onion, Heinz, and a splash of Tabasco!

Heated, on top of Buckwheat cakes.
F' the Cardiologist. That's some good food.

No, but I would like to.

Who woulda guessed.

It’s amazing. Buckwheat flour makes it scrapple. Fried crispy with syrup like Dillonbuck says.

When I was stationed at Dover AFB in Delaware, I would see those Scrapple signs along the highways and kinda figured it would be good.
I guessed it was something like fried corn meal mush and I really like that!
A girl I was dating from the Eastern Shore (Maryland), took me to her folks home and we had Scrapple for breakfast (her mothers' favorite Scrapple recipe).
I lied all the way through breakfast saying how good it was. It was some of the worst tasting schit I have ever eaten.

Never again.

Stay away from it Jim!!

Every couple years the wife's cousin comes back home from Pennsylvania for a family rebellion.

Always makes it.

Had it once.

Fugk that nonsense

Thanks. I think we can all defer safely to your opinion. Another thing now not on my bucket list.

Rapa brand is good store-bought. Gotta fry it slow to get the right crust on it.

Mother and grandmother used to make it once in a while too. PA people.

The first time I had Scrapple was at a family friends Mansion in Maryland on Chesapeake Bay. Being Canadian I had never even heard of it before, it was fried until crunchy for breakfast and I was under the impression it was some sort of fancy food, wasn't bad.

Then goose hunting we went and had a fun day :o)

KB

When a kid it was regular fare for breakfast with eggs about once a week - somewhat bland but pretty good with a thin crust. It seemed like an acquired taste and grew to like it a lot garnished with a mix of ketchup and hot sauce. The leading brand in our area of southeastern PA was Haberssets - or something like that. Dad would not touch it - said it had been necessary to eat too much of it when a kid in Marcus Hook

180 the other direction - it’s got nothing on SPAM.

Honestly, I've never heard of it.

The secret of scrapple is liver.
Most commercial stuff has too much of it. You taste strong hog liver.

Had a guy give me some that had no liver.
It just wasn't right.

Gotta have enough of the liver that you can tell it's there,
it doesn't take much more until the liver becomes dominant.

Small shops and home butchers tend to make the best stuff.
Pretty true with all meat products I guess.

Sounds like the double first cousin of what people in the Carolinas and Georgia call "liver pudding". It was comprised of pork liver, meat from the hog head, onions, salt, red pepper, and probably some other spices/ingredients I can't remember. Was always eaten with grits. I loved it but I like liver, although this concoction does not have as strong of a liver taste as the pure stuff. The other ingredients tamp it down quite a bit.

When people killed a hog back in the day they only threw away the bones. Now all that stuff goes into hot dogs and brats.