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Central Missouri | This recipe has been passed down to many generations.
Cook Head-boil
Cool
Strain broth add water to make about 5 quart.
Trim meat of skin and gristle.
Grind.
Combine in large kettle.
Bring to a boil
Add 2 tablespoons or more of salt
1 teaspoon or more of black pepper
Almost 1 large box of regular oats
Simmer for 1 hour
My husband and his brothers have large kettles that they put the heads ( 6 or 7 of them) plus all the bones and boil the meat off. They strain the broth and add water. When they grind the meat they add the cracklings (the bits and pieces of meat and fat that is fried after the lard is rendered) They combine the broth with the meat and add the salt, pepper and oats. Actually they just pour the amount of salt and pepper in a persons hand. So I can't say for sure how much is actually used. The same person measures it every year. Then they ask a few neighbors to come over for an outside opinion of the flavor. If everyone agrees on the taste they pour it into the two troughs they made. They are wooden and measure a 1foot wide by 8 foot long. Yes, that is 16 feet of meat. When it cools and sets up they make one slice down the length of it and then cut across to make blocks. We wrap and freeze it.
Usually it makes about 150 lbs. Sometimes more sometimes less. While they wait for this to set up they grind sausage and make homemade brats. Everyone brings their own seasonings because some like more spice than others. My husband has a large family. His dad was the oldest of 17 kids. They are from one of those good farm catholic families. Most of the people around here come from large farm families of 8 or 10 kids. His dad always said he grew up with plenty of love and food. The only thing his mom would limit was fixing corn on the cob for that many kids. Each person got 2 ears and that was it. Hope this recipe was kind of what you were thinking of. It's more of a hands on, have to be there kinda thing. | |
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scrapple
