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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 23 |
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This is one of those family dishes that reminds me of my childhood and grandma's house. Growing up we always had homemade plum jelly (tart) with it. Ingredients:
at least 3.5 pounds of either pork shoulder or pork butt for a meat rich scrapple. |
4 quarts of water |
1 medium yellow onion |
2 bay leaves |
10 whole pepper corns |
1 teaspoon salt for each pound of pork |
1 teaspoon red pepper |
1 teaspoon black pepper |
Directions:
1. While it is desirable to have some fat on the pork excess fat should be trimmed away. If your pork has bone that is a good thing as it will help your scrapple jell into a very nice loaf for slicing.
2. Cut your pork into 3 to 4 inch chunks.
3. Finely chop your onion.
4. In a large soup pot add all the ingredients and bring to a rolling boil with your burner on high. Let the pot boil for at least an hour uncovered. Your water (broth) will cook down considerably.
5. After one hour cover the pot and continue to boil broth but at a lower heat.
6. After the second hour reduce the heat and simmer for an additional hour (3 hours total).
7. Remove the meat and bones from the broth.
8. Discard the bones and any fat pieces remaining.
9. The lean pork will be easily shredded with a fork after 3 hours of cooking. Set the shredded meat aside.
10. Bring the broth to a rolling boil. If necessary add additional water to bring the amount in the pan to about 3 quarts.
11. In a separate container mix 1.5 cups white cornmeal with 2.0 cups cold water.
12. Gradually add the cornmeal slurry to the boiling broth.
13. At first the mixture will remain very thin but as the cornmeal blooms the broth will begin to thicken.
14. Mix another slurry of cornmeal as before and add it slowly to the broth.
15. Allow some time for the mixture to thicken and continue to add the corn meal and cold water mixture until the mush reaches the consistency of very thick cream of wheat.
16. At this point add the shredded pork into the mush stirring as you add. Stir the mixture with a long wooden spoon for five minutes making sure it does not burn on the bottom. Be very careful as the mush will burp like little volcanos and will burn your hand if you are not careful.
17. Remove the scrapple from the heat.
18. Ladle the hot scrapple into 9 in greased bread pans and allow to cool before wrapping them and placing the in the refrigerator.
19. Frying
20. To fry the scrapple, slice in 3/8 to 1/2 inch pieces, dredge in seasoned flour and fry in bacon grease or vegetable oil. A tip – when slicing your scrapple wipe your knife blade after each slice with a wet paper towel.
21. Serve hot plain or with a tart jelly.
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