Pudding [puddin] Meat
List of Ingredients
make in 500-lb. batches:
50% pork liver [250 lbs]
50 % trimmings [250 lbs. Note this can also be another meat ]
2 lbs. of salt per hundred pounds of meat [.32 oz per lb of meat]
6-8 oz. black pepper per hundred pounds of meat [.08 oz per pound]
Instructions
Few families do their own butchering these days. Custom butchers have taken
over that task and attendant jobs, such as sausage-making and the
preparation of meat pudding.
Once a standard breakfast food, "puddin's," as this dish is commonly known,
is eaten less frequently today. Its characteris- tic richness and
fattiness once made it beloved, but now makes it suspect for those with
nutritional concerns. Many folks still eat it with horseradish or chopped fresh onions over top; others mix catsup with it; some like it spread with apple butter.
A custom butchering firm in eastern Lancaster County pro- vided this recipe
in the quantities with which they usually work.
Mix ingredients and cook together with water in large iron kettle for 1 1/2
hours. (The iron kettle gives the mixture a browned flavor.)
Drain meat and reserve pork broth. Grind meat. Add broth to it until the
finished product has the consistency of barbecued beef.
Recipe
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