Tuesday, 30 November 2010
Around 3:00, the meat was cooked and ready to be picked off the bones. Dave removed bones from the broth, drained them over bucket and dumped them on the table to cool. It smelled so good in the shop!
While meat was cooling, we quick fed calves, heifers, and Georgie started milking. Around 4:00, whoever was available, started "picking" the bones clean. Looked like a daunting job, but went fairly quick, especially after the "milkers" came to help.
We were left with 1 1/4 big bowls of meat with just alittle fat mixed in.
This meat is then run through a meat grinder. With the size of our grinder, we ran it through once using a big hole plate and a second time using a small hole plate.
After the meat was ground, it was added back into the one kettle that had the strained broth. Next, we mixed up our "cereal", which is cornmeal, buckwheat flour, salt, pepper, and a little sage (other people add different seasonings, but we prefer just the basics). The cereal mix is added to the meat and broth.
And then the stirring begins none stop!! It can take about 30 minutes till the scrapple is thick and pulls away from the side of the kettle. Go Kelsey! During this time we also do the big taste test! Everyone gathers round with their spoons! Can't make scrapple without tasting it to make sure it is just right!
It is then ladled into scrapple or bread pans.
We got 26 pans! Wahoo! We let them sit overnight to cool and set up. Of course, we had to have some for breakfast this morning!
The rest went into the freezer..
Now we like to eat ours with either.......fried onions, ketchup, mustard, applebutter or applesauce, and syrup. Oliver had peanut butter and jelly on his this morning for the first time. He said it wasn't bad! What do you eat on yours? Oh, Tim, I know your mouth is watering....you have to come to PA and we will share.
Until next time...............