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LOCATION: Recipes >> Preserving Meats >> Scrapple 08

Print this Recipe    Scrapple 08

SCRAPPLE

4 - 6 lb. fresh pork shoulder
3 ham hocks
1 clove garlic
1 small onion chopped
1 cup flour
2 - 3 lbs white corn meal
salt
pepper
summer savory
thyme

Simmer meat covered with water, garlic, and onion. Remove the
garlic after the mixture has boiled a few minutes. Remove from
heat when the meat begins to fall away from the bones. Cool, remove
all bones, skin and grizzle. Approx. 4 hours.

Strain liquid. (Approx. 2 - 1/2 qts.)

Shred meat and combine with a modest amount of fat (1/2 cup) skimmed
from the liquid and reserved liquid to simmer. (It is a good idea
to hold out some liquid)

Bring to a simmer, add salt, pepper, summer savory, and thyme to
taste. (1/4 tsp. salt, 1/4 tsp. pepper, 2 tsp. summer savory, 1
tsp. thyme)

Be sure that there is enough liquid to accept white corn meal in
sufficient quantity to adhere the meat together. Add liquid from
reserve.

Mix in flour. (Becomes as thick as gravy.)

Begin adding and stirring in corn meal until quite thick. (Gets
so thick that it is difficult to stir with heavy spoon. Similar
to pie crust but not quite as thick.)

Spread in loaf pan. Refrigerate, or freeze.

Slice and brown in frying pan.

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