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

I would try some from Dillonbuck, seems to know scrapple.

The couple that owns the auto repair shop I use do their own hog butchering. She makes scrapple, a lot of it, and it must be good because several times I‘ve been in there when folks came in asking about it. Unlike the store brand, she says it freezes just fine.

That Rapa brand comes from Delaware, and is by far the best I’ve had. They make several kinds, Original, Beef, and Bacon; some others too, but I like Original. About five slices of that, some scrambled, and some home fries makes a fine breakfast.

Love it.
Fried with runny eggs and grits. It’s good with syrup too.

Meadows brand is what we got in PA. Never seen it outside of there.
Down here they have Neese’s brand at a couple stores. It’s pretty good to.

Grew up on it. Fried crisp dip it in egg yolk.

Both sides need to be crispy and we always ate it straight up or with maple syrup
Good chit

Meadows is thd best store boughy brand for sure

Careful what you wish for!

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!

Used to order it every time I visited kinfolk in New Joisey. It was a standard at diner breakfasts. I wouldn't walk a mile for it, but it was just fine. Not nearly as salty as Spam, so it's got that in its favor. I'd order it again.

Grew up on Shad row and Banner sausage here.

Tried Scrapple a few times... never took to it.

Yes, the intestines were used for sausage casings. Stomachs were stuffed with cabbage, potato’s and smoked sausage, sewed up and cooked in the oven.

my wholw family grew up making it and eating it. can be made from any meat you want to use. i make my own pork scrapple . it traditionally is made from all the extra parts of a hog but i've seen it made from deer and beef. i have made 200 plus pounds of sausage to sell and used bone in boston butts. i will freeze the bones from them and make scrapple from boiling them down. its great stuff if done right.here is some i made on the stove. once its cold slice and fry.

Scrapple is just PA goetta.

Used to eat scrapple as a kid, loved that stuff fried up right and crispy. Shad roe and herring roe with scrambled eggs were a favorite too.

We got more herring roe than shad roe, had a couple of tidal creeks with good herring runs, we'd dip net herring with chicken wire dip nets as kids. Fun times, if you went at night, you never knew what you might get. Herring, shad, catfish, bass, even a few eels.

It's really good if it's made right. Used to help family make it every fall when we butchered hogs. All but a lost art around here anymore

Haven't seen any in stores in decades, probably don't sell it in these parts.

LOVE IT! I grew up in PA so it was a staple around the house. Just like anything, there is good scrapple and bad. Tony’s Meat in Williamsport PA has the best IMO. I grab some everytime zi go back home.

https://tonysdelipa.com/

Anyone in Virginia especially western VA Gore's is a small butcher shop in Stephens city / Winchester. They have the only store bought scrapple I'll eat.

Never have, but I would. It's just not a thing when I grew up and it's not a thing where I am now.