Posted by larry@stinescorner on March 31, 2014 at 04:07:36 from (173.54.121.32):
4 neighbor familys have been doing butchering last week,I arrived there Sunday,and was able to help in the making of what the PA dutch call Liver Pudding,,,and Scrapple, All the bones from one beef and 3 hogs ,and the livers and hearts get boiled in a big kettle, Then all the meat is removed from the bones,ground in the meat grinder with some green peppers and onions ground in too, The ground mixture goes back into the kettle with some of the cooking broth ,Pepper ,salt,and corriander go in as spices. The whole thing heats up .stirring with an old antinque stick,(that SweetFeet would like to see). Next flour ,cornmeal, and buckweatflour get mixed in. When it was so thick you can hardly stir it(ask me how I Know that),,Its Time to take it out and put it in the square tubs and let it cool. I forgot to mention, The mixture before any flour is added ,if you take some of that and put it in cloth casings,is liver pudding,We did some of that too.I Took what pictures I could,but I was busy,and also didnt want to mess up my camera,,,,, The bones,scraps,liver and heart are cooking in this big kettle that is the meat grinder,the butchering was done at a different neighbor than I Usually post about,this fellow is what I like to describe as a very cleaver farmer,he is like most of the farmers here on t talk,he can fix anything,he bought the butchering equiptment at auctions over the years,most of it in need of repair,and fixed it all up and made a family butcher room. That tub of meat was stuffed into casings to make link sausage,,,salt ,,pepperand they like lots of corriander in it thats the sausage stuffer,I Got to turn the crank the stirring stick is three generations old
(,no you cant have it SweetFeet) the mixture is bubling and steaming It gets too busy to show all the process I took what pictures I could,,,,here is authentic PA Dutch,,,,,Scrapple ,cooling down on the table. Another day that I was honerd to be part of their tradition, Got to leave now see you all later,,,,Larry
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The bones,scraps,liver and heart are cooking in this big kettle 
that is the meat grinder,the butchering was done at a different neighbor than I Usually post about,this fellow is what I like to describe as a very cleaver farmer,he is like most of the farmers here on t talk,he can fix anything,he bought the butchering equiptment at auctions over the years,most of it in need of repair,and fixed it all up and made a family butcher room. 
That tub of meat was stuffed into casings to make link sausage,,,salt ,,pepperand they like lots of corriander in it 
thats the sausage stuffer,I Got to turn the crank 
the stirring stick is three generations old
the mixture is bubling and steaming 
It gets too busy to show all the process I took what pictures I could,,,,here is authentic PA Dutch,,,,,Scrapple ,cooling down on the table. Another day that I was honerd to be part of their tradition, Got to leave now see you all later,,,,Larry