[AT] Cracklings

Sun Feb 22 04:54:57 PST 2004

Dean:
    As I remember when dad used to butcher hogs,
there was about a 1" layer of fat out next to the
skin.  They would trim this fat away from the lean
meat and cut it in about 1" squares.  Then they
would put it all into a big kettle over the
fire and cook it until the liquid would cook out
of the squares.  I still have the paddles they used
to stir the fat with.  Then they would dip it out
into a lard press and squeeze the liquid out.  They
always used a white feed sack down in the press
to keep the cracklings in.  After the squeeze they
would dump them out, and that is when we would
start eating them.  I may have left something out.

Larry Voris

----- Original Message -----
From: "Dean VP" <deanvp at att.net>
To: "'Antique tractor email discussion group'"
<at at lists.antique-tractor.com>
Sent: Saturday, February 21, 2004 10:52 PM
Subject: RE: [AT] RE: Eating while doing tractor things sort of ramble


> Rob:
>
> I agree. The Dutch version I'm talking about is Holland Dutch. I've tasted
> Scrapple and it is not close to the Holland Dutch version. Flour was used
> along with cracklings along with other, unknown by me, spices. I've never
> seen anything commercially like it. Probably a good thing!
>
> Dean A. Van Peursem
> Snohomish, WA 98290
>
> CRS = Having a Photographic Memory but a shortage of unused film.
>
> www.deerelegacy.com
>
> http://members.cox.net/classicweb/email.htm
>
>
> -----Original Message-----
> From: at-bounces at lists.antique-tractor.com
> [mailto:at-bounces at lists.antique-tractor.com] On Behalf Of Rob Gray
> Sent: Saturday, February 21, 2004 8:47 PM
> To: Antique tractor email discussion group
> Subject: Re: [AT] RE: Eating while doing tractor things sort of ramble
>
> The food that is called scrapple in the eastern US and is primarily seen
> in the Pennsylvania "Dutch" areas of PA (In this case it is not really
> Dutch, Dutch just refers to the German language "deutch"). This scrapple
> has spread in popularity and can be commonly found in other parts of PA
> and all or parts of DE, NJ, MD and NY. This food is really a treat and
> was always a favorite breakfast food in my family. The scrapple I'm
> talking about is pork based, but can be distinguished from other meat
> products in that it has a substantial ingredient of corn meal (it is
> possible to use other flours instead of corn meal though). It is almost
> always also seasoned with sage to give it its distinct flavor....
>
> Rob Gray
> NE Pennsylvania
>
> Dean VP wrote:
>
> >Lane:
> >
> >Scrapple sounds a bit like a Dutch concoction that uses pork meat scraps,
> >pork cracklings and is mixed with various additions and seasonings,
cooked
> >and then put into a bread pan to gell when cool. Then cut into thin
slices
> >and cooked again as a breakfast meat with syrup over it. Very pasty,
> >overwhelmingly fattening and oh so good. The Dutch name is something like
> >Bullekenbrie(sp??). I love it but my Dutch wife thinks it is death warmed
> >over. If I can ever get her to make it again I know she is planning to
get
> >rid of me!  :-) But a really good way to go!
> >
> >Dean A. Van Peursem
> >Snohomish, WA 98290
> >
> >CRS = Having a Photographic Memory but a shortage of unused film.
> >
> >www.deerelegacy.com
> >
> >http://members.cox.net/classicweb/email.htm
> >
> >
> >-----Original Message-----
> >From: at-bounces at lists.antique-tractor.com
> >[mailto:at-bounces at lists.antique-tractor.com] On Behalf Of Lane Freeman
> >Sent: Saturday, February 21, 2004 7:02 PM
> >To: Antique tractor email discussion group
> >Subject: Re: [AT] RE: Eating while doing tractor things sort of ramble
> >
> >Basicly as the name implies - the scraps.  Cooked off bones.  After bones
> >are cooked off you strain off the broth.  Separate the bones(trash) and
> >meat; grind the meat and put it back in the broth.  Add buck wheat flour
> and
> >white flour and cook until a thick mushy paste forms and pour it into
> >scrapple or bread pans until cool and forms a loaf.  Cut into slices like
> >bread and fry, broil or bake to your liking - mighty tasty.
> >
> >Late word in from Mom, who is 85 years young.  When giving the directions
> on
> >hog scalding she told me I forgot the rosen - the same stuff you use on
> your
> >fiddle bow.  Got to rosen up that pig before you pour the hot water over
> >them.  This thread sure started some old memories for me so I had to give
> >her a call.
> >
> >Lane Freeman
> >
> >----- Original Message -----
> >From: "David Myers" <walking_tractor at yahoo.com>
> >To: "Antique tractor email discussion group"
<at at lists.antique-tractor.com>
> >Sent: Saturday, February 21, 2004 7:43 PM
> >Subject: RE: [AT] RE: Eating while doing tractor things sort of ramble
> >
> >
> >
> >
> >>--- "D. Day" <ddss at scppd.net> wrote:
> >>
> >>
> >>>Anyone ever have Spoonbread and scrapple?  Now I'm
> >>>getting hungry.
> >>>
> >>>
> >>>
> >>Now I'm curious!  Have had spoonbread but what the
> >>heck is scrapple?
> >>I'll try just about anything once, maybe twice if it
> >>doesn't bite back.
> >>Dave Myers
> >>Paw Paw, Michigan
> >>
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