Food preservation studies show us that some of the most delicious preparations of meat and fat also reduce waste and overconsumption. The best way to keep it in the freezer is packed in jars, or packaging the loaves under a vacuum seal.Įating less meat and wasting less food doesn’t have to trigger a mindset of sacrifice. For example, my traditional scrapple recipe includes not only fresh pork and liver, but also bacon ends. As for what’s in scrapple, you can change the seasonings, consistency, and even the meat ingredients. Think of this recipe as a playground for leftover meat trimmings. Scroll down just a bit to find the recording. This article is also in audio form for your listening enjoyment. What’s in scrapple? This traditional scrapple recipe allows you to feed your family with leftover meat trimmings and scraps in a tasty and satisfying way. Dredge slices in flour and then fry in butter or oil before serving. Pack into prepared loaf pan and refrigerate overnight. Once you've achieved the desired consistency, add the seasoned meat mixture and stir to thoroughly combine. The stirring spoon should be able to stand up on its own. Return the stock to the pot and heat it, then stir in the cornmeal or buckwheat flour until you develop a thick mixture.Then, pull the meat from the bones and shred into a bowl. Strain and reserve the stock, and set aside the cooked meat, organs, and bones to cool. Turn down the heat to a simmer and cover the stockpot with a lid. In a large stockpot, cover the meat, organs, and bones with cold water and bring to a boil.Prepare a loaf pan by oiling it lightly and then lining it with plastic wrap or parchment paper, so the liner extends over the edge of the pan.Homemade Cheese Recipes: Cheese Making Articles.Sustainable Farming & Agriculture Articles.Power Equipment Articles - Lawn and Garden Equipment.Raising Ducks and Geese: Articles & Ideas.Homesteading Poultry - Chicken, Turkey, Ducks Archives.
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