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After 3 weeks in the desert in 100dF+ temps moving, decided to head north for a while to have numerous adventures.
First was food. I wanted some fresh scrapple so went on a hunt for a local butcher that makes it. Turns out one of my fishing buddies wife held the answer. Went to a butcher shop that just happened to be on a big farm full of cows, pigs and other farm critters. They also process deer for hunters and were they busy. Must have had 20 butchers in the back cutting up meat. Plus every tool a butcher needs. Picked up a 2# brick of scrapple, which the owner said was walking the day before, a plug of baloney, and a few meat sticks.
Got it iced up, then went plinking the rest of the day.
Woke up the next morning to a heavy frost and by the time we made it to the ramp, it was snowing. Nothing heavy but enough to know it'll be cold on the water.
Since the moon was full the night before, figured I'd be lucky to avoid the skunk.
Was I wrong!
Started early catching smallies and within an hour, started catching large mouth like they were bluegill. Wide open action in low 30 weather. Unreal. We were comfortable when we fished, but it was chilly running the boat. All day.
At about 1400, the wind picked up and we found ourselves in white caps and 1 to 2 foot breakers so decided to head back to the ramp. We took it slow since the boat had pretty much a flat bottom. Made it back to the ramp safely but it took a while and our bodies felt it.
Sliced up the scrapple this morning and froze it. But had to try some. Best I've had yet.
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hookup wrote:
Wide open action in low 30 weather. Unreal. We were comfortable when we fished, but it was chilly running the boat. All day.
Great job on the catching but…
And don't tell me about having the right clothes for the condition. Cold is still cold!
hookup wrote:
Sliced up the scrapple this morning and froze it. But had to try some. Best I've had yet.
That scrapple looks good...like was worth getting. BTW, is there any apple in scrapple?
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Ernie wrote:
That scrapple looks good...like was worth getting. BTW, is there any apple in scrapple?
No apple in the scrapple that I know of - although everyone makes it different so who knows?
Scrapple is made from the scraps of the pig that they don't sell. Then they cook it up, grind it up with spices, heat it up some more and add it to loaf molds to cool. Some mix it with corn meal to hold it together better, but the best scrapple is all meat. Since the farm was full of cows and pigs, I'm assuming some beef may have snuck into the batch I bought.
edit: Found this on the net ... very old school receipe
Last edited by hookup (Nov-03-23 11:22AM)
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My Mom used to eat that. Deviled ham too. She made us calves liver. She grew up on a Country diet. Nice fishing!
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Nice report and pics. Love me some scrapple.
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drxfish wrote:
Deviled ham too.
Wait a minute!! Don’t put deviled ham with scrapple! No innards in deviled ham!
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Wait until you hear what's in hog maw ....
Luv me some calf's liver - fried up with onions. Yum!
We use to make a dip from deviled ham. Mix it with mayo, creamed cheese, sour cream, cheddar, onions chopped fine - then bake at 350dF until it's bubbling. Serve on a Ritz
Recipe above is from the early 30's
Last edited by hookup (Nov-04-23 7:02AM)
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