| You're currently viewing Jacksterville® as a guest. This means you are limited to certain areas of the board and there are some features you can't use. If you join our community, you'll be able to access member-only sections, and use many member-only features such as customizing your profile, sending personal messages, and voting in polls. Registration is simple, fast, and completely free. WHEN YOU SIGN-UP, MAKE SURE YOU RESPOND TO THE EMAIL, OR YOUR ACCOUNT WILL NOT BE VALIDATED!!! [ Click HERE to join our community!] Member Log-In: |
| Grandpa2one Homemade Goetta (Scrapple) | |
|---|---|
| Tweet Topic Started: Jan 25 2008, 05:45 PM (107 Views) | |
| Deleted User | Jan 25 2008, 05:45 PM Post #1 |
|
Deleted User
|
Grandpa2one Homemade Goetta (Scrapple) 2-3 pounds pork shoulder 8 cups water 3-4 cups chopped onion 2 large bay leaves 2 ribs celery, chopped with leaves 1 tablespoon salt, or more to taste 1 tablespoon pepper, or more to taste Poultry seasoning to taste 3 cups pinhead oats Cut meat into big pieces and put in pot with water, onions, bay, celery, salt and pepper. Bring to a boil and lower to simmer. Cook, uncovered, and stirring occasionally, for 2 hours. Meat should be real tender and fall off bone if that’s what you’re using. Strain and chop meat finely. Set meat and veggies aside. Pour liquid back into pan and add pinhead oats. Bring to a boil, and then lower to a simmer. Cook, uncovered, stirring often, for another 2 hours. Mixture will be thick. Add meat,veggies, and seasonings. Simmer another 1 -2 hours. Taste and adjust seasonings if necessary. Line 3-4 loaf pans with aluminum foil and spray each one. Pour goetta into pans, packing down firmly. Let cool to room temperature, then refrigerate. For a creamy, softer goetta, cover pans. Uncovered, you get a crisper crust. Keeps for a couple weeks in frig, or several months in freezer. To serve, slice goetta and fry with pieces of bacon. |
|
|
| 1 user reading this topic (1 Guest and 0 Anonymous) | |
| « Previous Topic · Tried And True · Next Topic » |





3:09 PM Jul 11