Upinmygrill
Well-known member
I need some scrapple now. Haha slap a slice on top of a burger mmmmWhat no Scrapple
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sparkyv
Well-known member
Enlighten me, please. What is this?
What no Scrapple
Steve In Pa
Well-known member
Here you go…in particular focus on the last line and I then have a story
Scrapple is a traditional American breakfast meat, particularly popular in the Mid-Atlantic region, especially Pennsylvania, Delaware, and parts of New Jersey and Maryland. It’s often called “Pennsylvania Dutch scrapple” due to its origins with German immigrants in Pennsylvania.
Scrapple is made by combining pork scraps and trimmings (traditionally the parts left over after butchering) with cornmeal and wheat flour, along with seasonings like sage, thyme, and other spices. The mixture is cooked into a mush, then formed into a loaf and allowed to cool and solidify.
To serve scrapple, it’s typically sliced and pan-fried until crispy on the outside while remaining soft inside. It has a distinctive texture - somewhat grainy from the cornmeal and flour - and a savory, mildly spiced flavor. The exterior develops a golden-brown crust when fried properly.
Many people eat scrapple for breakfast, often alongside eggs, toast, or pancakes. It’s similar in concept to other regional American meat preparations like livermush in the Carolinas or goetta in Cincinnati, which also make use of meat scraps combined with grains.
The name “scrapple” comes from the fact that it was originally made from meat scraps - it was a practical way to use every part of the pig and avoid waste.
bobissmokin
Well-known member
Yikes!
Of course, I'd try it!
Of course, I'd try it!
Upinmygrill
Well-known member
@Steve In Pa You’re not supposed to know how scrapple is made you’re just supposed to fry it and enjoy it. 
Steve In Pa
Well-known member
Years ago I watched the process first hand@Steve In Pa You’re not supposed to know how scrapple is made you’re just supposed to fry it and enjoy it.
It was illuminating
Lynn1953
Well-known member
My wife and I went to her cousins in sw philly one time and they had to "treat" me to this just as you say fried with breakfast. Did not care for it as it smelled like what I remember as growing up in south miss. "chitlins". But the trip to Leo's Philly cheesesteak place was awesome.
sparkyv
Well-known member
Me too!
Yikes!
Of course, I'd try it!
Smokeyholler
Well-known member
Kinda like souse except with it you can play name the parts when sliced. I remember as a kid my grandfather sliced me some he had made for a sandwich and there, right in the middle, was a perfect pig snout.@Steve In Pa You’re not supposed to know how scrapple is made you’re just supposed to fry it and enjoy it.
I think that was the last time I ate any....
ETA
For the record I love scrapple. A couple of over easy eggs on top and I'm ready for a morning nap.
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Upinmygrill
Well-known member
You made my day with that one. haha
Brings back memories when I was 16 and my friend and guide took me deep into Maine near Canada deer hunting. We went right into a blizzard into logging area called the greater northern paper company at the time late 80’s. When we arrived there was a little hut we had to sign in at. I ask the guy why we have to sign in? He replies with in case you don’t sign out. haha.
After 2 days of me cutting standing dead trees down the only 1 mile road we drove in on and setting up tent John bags a nice 8 point buck and when I come back into camp starving he’s cooking the deer heart with peppers and onions on the Coleman stove.
When I looked at it in the pan it looked like a meat tomato with the way he cut it. I’ll admit i didn’t care what it looked like I ate it, gave thanks and asked for more.
touras
Well-known member
Heart can be delicious if done right. My dad used to stuff a beef heart with dressing and put it in the crock pot for the day. Camp Candy we used to call it.You made my day with that one. haha
Brings back memories when I was 16 and my friend and guide took me deep into Maine near Canada deer hunting. We went right into a blizzard into logging area called the greater northern paper company at the time late 80’s. When we arrived there was a little hut we had to sign in at. I ask the guy why we have to sign in? He replies with in case you don’t sign out. haha.
After 2 days of me cutting standing dead trees down the only 1 mile road we drove in on and setting up tent John bags a nice 8 point buck and when I come back into camp starving he’s cooking the deer heart with peppers and onions on the Coleman stove.
When I looked at it in the pan it looked like a meat tomato with the way he cut it. I’ll admit i didn’t care what it looked like I ate it, gave thanks and asked for more.
touras
Well-known member
I was gonna have a piece of toast for brekky, and now I have to rethink my plan ....
Smokeyholler
Well-known member
2 racks of ribs on now. Pecan pellets and tube but the tube being a problem cause the torch died lol 
. P0 running about 210 today. I'll let you know in 4 or 5 hours.
Settling in nicely.
. P0 running about 210 today. I'll let you know in 4 or 5 hours.Settling in nicely.
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Smokeyholler
Well-known member
Have I heard someone say you don't get smoke on these?
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