Fall is here

larry@stinescorner · Oct 29, 2013

Fall and winter always reminds me that it is a traditional time to butcher livestock ,I have some experience butchering,but always love to hear stories of the past about butchering ,and also would like to hear how many still do their own butchering now.It interests me very much, Does anyone have stories or pictures of years ago,,,or recent? My neighbors in PA still make scrapple,liver pudding ,and a suasage that is a blend of pork and beef,I just cut up two nice pieces of deer meat that my friend got bow hunting here in nj

donjr · Oct 29, 2013

Just got my first deer back from the Amish butcher- ahh- the taste of fresh backstrap! SWMBO just showed me a youtube of a guy in PA that can skin and gut a deer in 1 minute and 48 seconds. Need him around here at times...

ShadetreeRet · Oct 29, 2013

When I was growing up and even later, Dad would always butcher one or two hogs each year. I helped with every facet of the process, yet, for some reason, when Dad was ready to gut them, he never handed me the knife and said, "Here, you do this one." I think I could do it, but not without a lot of review of the process. Squirrel and rabbit I had no problem with, but have long since gotten out of practice. But I am planning to soon renew the practice, as we have an overabundance of squirrels in this area.

Dr. Walt · Oct 29, 2013

Larry:

I love Scrapple but I haven't had it in years. When I was growing up, Dad would always bring us back some Scrapple whenever he went East on business. One time he brought back 6 cans of commercially made Scrapple, but it didn't taste quite the same as "homemade" Scrapple.

It's almost impossible to get here in the Western U.S. . Could you PLEASE get me contact information for either "fresh frozen" or canned & if they SHIP. It would be greatly appreciated. Thank You!

Doc

Fall is here

larry@stinescorner

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donjr

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ShadetreeRet

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Dr. Walt

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