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How To Make Home Made PA Dutch Scrapple (Pon Haus)

Scrapple (Pon Haus)

Scrapple (Pon Haus)

Ever since I was a little kid, my family and I have gone hunting, harvested deer, processed those deer, and then used the meat to make hamburgers, sausage, and scrapple all on our own. Scrapple is something that's pretty easy to make, it's just time consuming. You have to have a sort of strong stomach to handle it too I believe. Here's a step by step guide on how to make the scrapple after the deer has been processed.


Half of a Pig, trimmed
3-5 Deer's Worth of Bones, meat trimmed off of them
Heart, liver, & kidney's of those deer & the pig (optional)
Black Pepper
Buckwheat Flour

This is about as PA Dutch as it gets. The first thing you need to do is go out into the woods and shoot some deer (all with tags and within season of course). Once you have 3-5 deer, and you've processed those deer (cut the meat off the bones and made hamburger, jerky, etc.), you need to remember to save all of the bones you cut the meat off of. Do not leave bloody or gross meat on the bones that you don't want to eat!

After the deer is finished, you need the pig. For 3-5 average sized deer, a half of a pig is suitable. Cut the pig up into reasonable size trimmings (a little smaller than the inside of your hand). These need to be kept in the fridge for later.

Black Kettle

Black Kettle

Now, the way we do it is this: we start at about 2 a.m. on a Sunday morning. First we fire up the fire. We used to burn wood, but now we use gas. We put a metal shield around the bottom on it to keep the heat in, with a removeable piece at the front (so we can check the fire without having to move the whole thing). After the fire is lit, we fill our big black kettle that we've been using for at least 20 years with water; about half full. Now it's time to let it boil.

We actually put all of the bones into the pot before it starts boiling. Now you play the waiting game. You need to let all of that boil until all of the meat is off of the bones. Check periodically to see what kind of progress you have. This can take anywhere from 2-7 hours. It just depends on how much meat is on the bones, how many there are, and how big they are.

Once the meat is cooked off, you're ready to start working. Remove the kettle from the heat, or the heat from the kettle; whichever is easier. Drain the meat from the broth. Do not get rid of the broth! Start searching through it, by hand, for small bones and unwanted meat. Place good meat into a clean bucket.

Once all of the meat is gone through, you need to fine grind it in the meat grinder, adding the pork trimmings with the meat as you grind. You should now see a light brown mixture with white specks.

Once the meat is fine ground, place it back into the broth. Now it's time to add your ingredients. We don't have a set amount of what we add because we add a little, then taste, to see if we like it. Start by adding 3 cups each of the buckwheat flour and the cornmeal. Use that only as a starting point. If it's not thick enough, add more equally. Then add black pepper, coriander, and salt. We like it with lots of coriander, so we use a lot of that. We start with 5 Tbsp. each of salt and pepper, and 5 handfuls of coriander, and go from there. That would be a good starting point. Be sure to taste test as you are adding.

When the mixture is how you like it, turn the heat back on and start mixing. This is a long process. You know when you're done when the scrapple starts boiling. When you get big popping bubbles coming up, turn off the heat and start spooning the scrapple into the pans. We make anywhere from 25-40 pans. Again, it all depends.

Be sure to cool the scrapple and let it firm before frying it up. It is best served fried hard with molasses.

This seems like a lot of work, but we know exactly how it's made and plus, we're making it the same way our ancestors did. We get a feel for what they did to make this delicious meal. Enjoy!

Want more deer recipes or tips on hunting? Check out my other hubs:
How to Prepare Deer Meat (Venison) to Make Ground Hamburgers
Backstrap And Tenderloin Recipes
Archery Hunting Tips Part I: Choosing the Right Bow & Bow Accessories
Archery Hunting Tips Part II: Choosing The Right Apparel
Archery Hunting Tips Part III: Choosing The Right Gear, Scents, & Optics
Archery Hunting Tips Part IV: How To Hunt The White Tailed Deer
Archery Hunting Tips Part V: How To Set Up Your Hunting Spot During The Rut
My First Success As A Female Archer
Reasons to Archery Hunt for Deer
Assembling & Disassembling The Ameristep Doghouse Blind
The Mighty Mini Crossbow
How To Go Hunting For Eldebridges


Chet on December 16, 2017:

Pon-Haus is NOT Scrapple.

Scrapple's main ingredient is flour.

Pon-Haus's main ingredient is corn meal.

Huge difference to the gluten intolerant.

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