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Wild Hog Scrapple
Submitted by Brad Streight.

~ 1 boar’s head, skinned, eyes, tongue and brain removed. The neck and shanks can be used.
~ 2 tsp salt
~ 2 bay leaves
~ 2 cups yellow cornmeal
~ 1/2 tsp cloves
~ 1/2 tsp white pepper
~ 1/2 tsp red pepper

Place the head/meat in a large pot. Cover with water.

Boil for 2 hours. Skim the froth occasionally and add water as needed.

Remove the head and let cool. Strain the broth and save.

Once the head is cool, remove the meat and mince. Skim fat off of the broth once it cools.

Bring 1 quart of the broth to a boil in the pot. Slowly stir in the cornmeal.

Add the cloves and pepper and continue to stir as the mixture thickens.

Add the meat and cook for 20 minutes stirring occasionally. Add more broth if needed.

When the mix is thick, pressed it into greased loaf pans to a depth of 1”. Place in refrigerator until it cools.

Freeze for later use or cut into 1” thick slices and fry in butter until hot.

Serve with eggs and syrup for breakfast or a garden salad for supper. Enjoy.