Curing & Smoking
Scrapple is made in much the same way as souse, but it is thickened with corn meal, flour or buckwheat.
- 7.5 pints broth (with added water)
- 10 lbs. cooked pork head meats, skins, tongue, trimmings
- (6 1/2 Tbs.) 3.2 oz. salt
- (1 1/2 Tbs.) 0.3 oz. black pepper
- (1 1/2 Tbs.) 0.2 oz. marjoram
- (3 Tbs.) 0.4 oz. sage
- (1 1/4 tsp.) 0.1 oz. nutmeg
- (½ cup) 3.2 oz. chopped onions
- (1 1/2 tsp.) 0.1 oz. red pepper
- (7 cups) 1 lb. 12 oz. corn meal
- (3 cups) 12 oz. flour or buckwheat
Cook meats until tender, remove bones, and grind through 1/8-inch plate. Retain broth from cooking and return ground meat to broth. Stir in a small amount of broth to pre-moisten the cereal. This will prevent lumping. Add cereal to the broth and meat mixture. Cook for about 30 minutes. Pour into shallow pans and chill. Scrapple may be sliced and fried or served as a luncheon meat.
This document was extracted from "Sausage and Smoked Meat Formulation and Processing", 1982. Bulletin 865, Cooperative Extension Service, The University of Georgia, Athens. By A. Estes Reynolds, Jr. and George A. Schuler, Extension Food Scientists.
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