Easy life creates weak people ,, weak people create hard times ,,, hard times create strong people ,,, strong people create easy life Our society has had it easy for too many generations and have forgotten things like this Thanks for producing and publishing this ,,, may it inspire our weak generation
Scrapple and liverwurst have always been favorites of mine. Sister in law still boils up hogs heads for Christmas tamales every year. So glad this is being documented for the future. So much knowledge is lost as our elders pass and it shouldn't be that way.
I'm a new sub. At age 70, watching these videos makes me realize how much I missed out on my family's history by being just one generation too late to have experienced this lifestyle. My grandmother was born in the 1870's on 500 acres her father and mother purchased here in South Texas after the Civil War. Just 30 miles south of the Alamo, it was a two day trip by wagon up to San Antonio. My great grandfather had not just the homestead, but like the Guenthers, had a store or commissary that folks from the neighboring farms could come buy flour from the Pioneer Flour Mill. He would take two wagons to town and would sit up in a tree the first night sitting watch against highwaymen, while my grandmother would sleep in the wagon. He kept the sort of things you would expect of a small frontier store (or so I suppose). At any rate, their lifestyle was one where there were no convenience stores, no refrigeration, and no electricity, even if freezers had been invented yet. I greatly appreciate your family, your commitment to doing the right things to sustain and prosper your family. And as a note to Heather, try it as a sandwich with mustard! Liverwurst is actually very good. And, I got hungry for some sorghum! Will have to try that in my coffee, too!
My Missouri German grandmother only used cornmeal. She called her concoction “ponhaus” and it had the head meat in it along with salt, pepper, cayenne and sage. It was wonderful! She sliced it into strips, dredged it in flour and fried it crisp in home-rendered lard. Many in my family wouldn’t touch it but, as grandma would say, “Oh, they just don’t know what’s good!”
I watched the entire series of videos with the Guenther Family. When I was done, I had an aching in my heart. It took a while for me to figure out what was wrong. I am homesick. Thank you for taking the time to make these videos. I can tell Mark really misses his Dad. What a tribute he is making to his father's memory. He would be proud. The Gunthers are blessed to have a patriarch like Mark to lead the family forward.
What a tremendous ability to be able to recreate some of the old butchering recipes. That is a dieing art/ talent. That could possibly be lost to the future generations.
Good country cookin! My granddaddy was born in 1880, he knew all these tactics. He didn't marry until he was 50 years old. When he married my grandmother she was just 18. Boy could she ever cook! They were both great cooks. He was a Farmer the last part of his life until he had a heart attack. In earlier years he was a structural engineer, a Wagonwright, a Wheelwright, a Blacksmith and a great wood worker. It was said he put more craft into building a hoglot or dog house than the best carpenter they had ever seen. He was Oliver Washington Cavender. His wife Ester Mae Sandidge Cavender. He out lived my grand mother by 10 years and to the day he died he was stronger than my Dad and me put together.
This series was simply AMAZING!! THANK YOU Guenther family for showing us how you're keeping history alive and THANK YOU Appalachian Channel for videoing it and sharing it!! Amazing!!! 💞🙏💞
I'm from Pittsburgh but scrapple is really big up near Penn State especially for Penn State games every tailgate has scrapple! My grandfather used to call a frizzle Burger. Scrapple and Limburger on rye
My husband is German and his family must have made liverwurst because he loves it and before I met him I had never heard of it. thankfully. You all are keeping the past survival skills going. One day we will probably have to bring it back to survive, the world is on a path to destruction.
What a great family, and tradition. I have eaten scrapple, when I was very young, and did not like it, but I think I would now. I love how they use every bit if the hog.
We also eat from snout to tail. 😊 I would move my pot away from the camp fire/coals, never thought of moving coals from the fire. Thank you for sharing.
I can't agree more with him about wasted food. I work in a hospital and we throw SO much food away it'll make you sick. Every patient is served 3 meals but if they aren't feeling good enough to eat the whole meal goes into the trash. And the trash thrown away from the floors would break your heart knowing its just going into mother earth to rot for the next hundred years or more. Its sad.
That is sinful what hospital do wasting when old people, homeless ,and children are so hungry in America some are eating out of dumpsters even disable Veterans😮👃😭
Very impressive. But I have to say you were very lucky when you were young to live on the farm and have access to what you were used to growing up we were six children in the town and had a hard way to go. You were very lucky! All the best! So very entertaining!
Thanks so much for making this series and thanks to all of the family for bringing us along. Your knowledge, love, and kindness really is something special. All the best from over pond in the UK
Reminds me of my life with grandpa and grandma as a teenager. I learned to love everything you see the family making. Ever had pig brains and scrambled eggs? Like his son in law I got a surprise the first time. Difference being, I liked it. I spent my summer on the farm and visited in the fall for butchering.I would give nearly anything to still be living that way.
I sure would love to learn how to make scrapple. My Grandmama ised to talk about it when I was little. Grandmama made turnip greens and dumplings to feed all us kids. We didnt care what it was. If Grandmama cooked it, it was great! 😋😍🙂
I got hurt real bad on a job I lost a lot of my long-term memory with this brings it all back I really enjoy it I'm going to have to watch this several times and really focus hard this brings back thoughts of happy memories😂
Great series with the Guenther's. Love their family and their way of life and knowledge. Thank you for documenting and sharing this valuable info with us.
Once again, I love watching the Guenthers working together making the old ways of doing things. So refreshing to see families. I hope I can sometime go the Appalachian Trail and meet all the people you have videoed. God bless you John.
This is awesome content!! Mr Guenther thank you for sharing this family butchering knowledge. I’d love to be apart of this family and have the traditional values you all hold! Heather and Holly are beautiful ladies. And it’s awesome to see ladies dress like ladies!! God bless you all !!
My great grandparents came here from Germany. Not sure of the origins of these 2 delicious treats but I do know as a kid we couldn't get enough of either. And yes, I still eat them today. Thank you for sharing this. From Ohio.
My Mom's side of the family were German immigrant farmers in west IL. My Dad's family were EARLY pioneers but his mother was German Farmer too. She's the one who got me eating Liverwurst. My Mom would make sausage, kraut and potato pancakes sometimes. NOT homemade but the German in me sometimes craves those foods.
Scrapple making was a taste competition between my Grandmother, all my aunts, and a half a dozen other relatives. My aunt Mary Ann made the best of everybody, for sure. She told me that he difference was that she used buckwheat flour and more black pepper. Maybe I'll try and make some. I sure miss it.
One thing for sure, the sister is absolutely beautiful. Secondly, it's a wonderful thing to see family together, laugh and smile. I have traveled this world and lived in 3 different countries and I promise, I've eaten things that would make a goat puke. 😂. But I tried it. This is correct way of living. City people would never survive.
A plate of pancakes covered with liverwurst and a little syrup, bring it on. . . OR a plate of fried scrapple with fried - over easy eggs and biscuits, all makes for a good farmer's breakfast, and a lot of good memories, thanks for sharing! S. Carolina
I’d love to see videos of mark and the family doing day to day activities on the farms. These episodes of hog processing into products are fascinating👍👍
When I visited some of my German heritage, then relocated to Canada, their breakfast was Liverwurst, "strong" cheese, bread, fruit... Love learning that there are still people who are actually making these foods in the authentic way. AMAZING?
I like my scrapple with more cornmeal and less flour and no sage. Cook it until it turns loose from the pot. My grandfather’s family scrapple from the water left from cooking their sausage and what sausages broke open cooked into the scrapple with the cornmeal and flour plus the pepper and salt.
Excellent series Really enjoyed the Guenther Family. Keeping the family Traditions alive. Mark is a man of unlimited knowledge. His Family don't realize it, but when he's not around to show them anymore. they will. So, family listen well or you can always come back to these video's. Appreciate you all!
Thanks for watching these videos. I sure am thankful for my grandparents, my dad, Mark, and his siblings for the knowledge they are passing down to us! -Holly
I'm hoping this series isn't finished yet. I've enjoyed every video of the Guenther family. My family is Volga Germans. We're Catholic. My ancestors were Germans that settled in Russia when Catherine the Great was ruling Russia. But when she passed, the new leader forced them to join the Russian army and heavily taxed them and took some of their land away from them. So they fled to America. My dad and grandparents and beyond never threw anything away from the Hog or cow. They saved everything. My dad makes liverwurst. Boils Hog heads and organs. What I noticed differently is that our liverwurst wasn't boiled. We made it thick. And used Hog casings and made ours into sausage links. We ate for breakfast, lunch, and supper. It also goes great with fried eggs. Thanks for all the great videos. I hope there will be more of the Guenther family.
It is so nice that you'll continue to do what your parents taught you to prepare and above all appreciate. Younger people don't appreciate it; eventually when you are not around anymore they might remember and do it.
We just did our first hog on our farm. Thank you for the amazing video. It was a lot of work. I this it was such an amazing adventure to go from barn to table!
I love liverwurst on bread with mustard and a slice of onion. We would pack this for "lunch" snack with some left over pie or cookies. I remember being 7 or 8, and my feet would reach the controls for the combine. The adults had the combines or mowers up and running by 4am. My cousins and I would jump up in the cab and get busy. The adult women would have "dinner" set up about 2pm. Unless rain was threatening, everyone would go eat the big meal, and rest a bit, then back up farming till the sun went down. The dairymen still ran the herd, but summertime was busy. Come fall the larders were restocked, scapple, liverwurst, country hams were cooked or cured and hung for the year. Beef was sorted as well. Poultry was done year round as needed.
Thank you so much for sharing in your family tradition. Reminds me of days gone by. I can remember when folks in my community used to get together a few family's and have hog killings. Those were the good ole days. It's a shame there's not more folks still carrying on older traditions. May the Lord bless your beautiful family and I'll look forward to seeing more of your videos.
Wish I was part of the family they are truly keeping tradition alive and I love the way he said it's such a sin to waste food and here in America we are very wasteful learned a lot love the video please do more
Thanks for making a comment and watching my series "Meet the Guenther Family from Muddy Pond" you can watch all of the Guenther family videos at the link below. ruclips.net/p/PLhiXVG-s0EOlg83uNT4NZ7dgvlbAFH44F
I had to go get some liverwurst (Braunschweiger) after watching this and listening to you talk about it for two episodes! Good video, I'm 64 but it reminds me of my Grandparents putting up food when we were kids. Good memories.
Mr you are an inspiration. Thanks. I have processed deer and appreciate your knowledge. Rest well.the family will be feed well when the cold January winds blow.
A few weeks ago, I bought scrapple from an Amish grocery store but it wasn't local. It was from Lancaster, PA. I actually liked it alot. This has been a great series of videos. He is so right about knowing how to use the whole hog to feed your family. So important not to waste. We have come so far from this that it scares me.
My Heritage is Italian, I love liver wurst, got me interested in scrapple, going to get some, great video, lovely family, your passing your knowledge on.
I remember my mom making headcheese, when she went to help my aunt and uncles when they did a pig. Not sure if they did scrapple and liverwurst ever. Mom would bring the head home to do the headcheese at our house. I enjoyed watching you all work together doing this.
I thoroughly enjoyed these videos. My growing up didn’t have these types of butchering, preparation of the meat. My grandparents generations did this. All of them were pioneers and farmers. Rural Missouri and Kansas. And going back a few more generations, were Appalachia people. I’m 69, and have always enjoyed liverwurst and saltines, cup of cold milk. Thanks for sharing Watching from St. Louis area.
I love scrapple, I never had it until I was in Pennsylvania about 6 years ago. I get the Amish to fix me some here in Indiana. Great video . Thank you..
Thanks for making a comment and watching my series "Meet the Guenther Family from Muddy Pond" you can watch all of the Guenther family videos at the link below. ruclips.net/p/PLhiXVG-s0EOlg83uNT4NZ7dgvlbAFH44F
When I was a child my grandparents with my uncles and aunts would butcher and process a hog. :The ladies made boudain from the intestinal liner and rice plus the pork and sometimes a little deer for flavor. Still love Liverwurst to this day! Thank you!
My grandmother Helen had recipes for all this kind of food and more. She raised me from infancy to age 6, when I was taken away to go do integration in the 60s. Later, when she died, I was in another state. I rushed to get there, but by the time I'd arrived my stingy sister had stolen her recipe box that was supposed to go to me. She won't even let me have copies. So seeing this is helping me remember some of the ways grandma did things. I'm allergic to pork so she had things she made with beef, chicken, lamb and fish that she created just for me. I still miss my grandma Helen. There is "love" in every bite of foods made that way. For all that people nowadays turn their noses up at it, at least you "know" what's "in" that food. No added chemicals that you can't pronounce...made from precious recipes passed down by your bloodline kin. Spectacular!!
Scrapple, Liverwurst, fresh sausage and a freezer full of pork. Butchering weekend is always a good time with family. I doubt that this is something my children will continue with. I am the only one that will eat the liverwurst. One daughter and my son will eat scrapple but they prefer store bought scrapple over ours from butchering.
Thanks to your recipe, and s few I found on the web I made me 15 pints and a large leaf of scrapple. I did not put any liver, heart or organs in mine. I think it would taste better with a little. Can't emphasize how important the no stick consistency is for the best product. Mine came out really tasty thanks to y'all!
We used to hunt at Clarkrange Hunting Lodge when John Gilbert owned it. He talked about Muddy Pond. I may have to ride down there for a day visit and buy some of your sorghum and a few fried pies.
You can try, with small amounts of the scrapple; adding chopped vegetables uncooked (to the bottom of the pan before you pour the hot scrapple) to your liking or their liking. I will also add a bit of cayenne pepper.
Easy life creates weak people ,, weak people create hard times ,,, hard times create strong people ,,, strong people create easy life
Our society has had it easy for too many generations and have forgotten things like this
Thanks for producing and publishing this ,,, may it inspire our weak generation
God bless the Guenther family. They're not just feeding themselves, they're carrying on a tradition that has disappeared in many parts of the country.
Scrapple and liverwurst have always been favorites of mine. Sister in law still boils up hogs heads for Christmas tamales every year. So glad this is being documented for the future. So much knowledge is lost as our elders pass and it shouldn't be that way.
I'm a new sub. At age 70, watching these videos makes me realize how much I missed out on my family's history by being just one generation too late to have experienced this lifestyle. My grandmother was born in the 1870's on 500 acres her father and mother purchased here in South Texas after the Civil War. Just 30 miles south of the Alamo, it was a two day trip by wagon up to San Antonio. My great grandfather had not just the homestead, but like the Guenthers, had a store or commissary that folks from the neighboring farms could come buy flour from the Pioneer Flour Mill. He would take two wagons to town and would sit up in a tree the first night sitting watch against highwaymen, while my grandmother would sleep in the wagon. He kept the sort of things you would expect of a small frontier store (or so I suppose). At any rate, their lifestyle was one where there were no convenience stores, no refrigeration, and no electricity, even if freezers had been invented yet. I greatly appreciate your family, your commitment to doing the right things to sustain and prosper your family. And as a note to Heather, try it as a sandwich with mustard! Liverwurst is actually very good. And, I got hungry for some sorghum! Will have to try that in my coffee, too!
My Missouri German grandmother only used cornmeal. She called her concoction “ponhaus” and it had the head meat in it along with salt, pepper, cayenne and sage. It was wonderful! She sliced it into strips, dredged it in flour and fried it crisp in home-rendered lard. Many in my family wouldn’t touch it but, as grandma would say, “Oh, they just don’t know what’s good!”
I watched the entire series of videos with the Guenther Family. When I was done, I had an aching in my heart. It took a while for me to figure out what was wrong. I am homesick. Thank you for taking the time to make these videos. I can tell Mark really misses his Dad. What a tribute he is making to his father's memory. He would be proud. The Gunthers are blessed to have a patriarch like Mark to lead the family forward.
What a tremendous ability to be able to recreate some of the old butchering recipes.
That is a dieing art/ talent. That could possibly be lost to the future generations.
Thanks for sharing!
Good country cookin! My granddaddy was born in 1880, he knew all these tactics. He didn't marry until he was 50 years old. When he married my grandmother she was just 18. Boy could she ever cook! They were both great cooks. He was a Farmer the last part of his life until he had a heart attack. In earlier years he was a structural engineer, a Wagonwright, a Wheelwright, a Blacksmith and a great wood worker. It was said he put more craft into building a hoglot or dog house than the best carpenter they had ever seen. He was Oliver Washington Cavender. His wife Ester Mae Sandidge Cavender. He out lived my grand mother by 10 years and to the day he died he was stronger than my Dad and me put together.
This series was simply AMAZING!! THANK YOU Guenther family for showing us how you're keeping history alive and THANK YOU Appalachian Channel for videoing it and sharing it!! Amazing!!! 💞🙏💞
Fine gentlemen practicing the art of cooking.
I'm from Pittsburgh but scrapple is really big up near Penn State especially for Penn State games every tailgate has scrapple! My grandfather used to call a frizzle Burger. Scrapple and Limburger on rye
My husband is German and his family must have made liverwurst because he loves it and before I met him I had never heard of it. thankfully. You all are keeping the past survival skills going. One day we will probably have to bring it back to survive, the world is on a path to destruction.
You show the right "love" for cooking. Thumbs up from Düsseldorf, Germany. Greetings to you all and keep up your good work.
Thank you for watching! All the way from Germany!!
What a great family, and tradition. I have eaten scrapple, when I was very young, and did not like it, but I think I would now. I love how they use every bit if the hog.
I'm sure your Grandma & Grandpa would be proud to see you'all keeping the old traditions alive . Only thing not used is the squeel .
Cheers from 🇦🇺
Had to watch this again...learning so much how to do things the old way.Beautiful seeing family tradition being passed on to younger generations.
Thanks so much
We also eat from snout to tail. 😊
I would move my pot away from the camp fire/coals, never thought of moving coals from the fire. Thank you for sharing.
Yes absolutely..miss it ,hard to find here in the south...best thing on a cold morning.
I can't agree more with him about wasted food. I work in a hospital and we throw SO much food away it'll make you sick. Every patient is served 3 meals but if they aren't feeling good enough to eat the whole meal goes into the trash. And the trash thrown away from the floors would break your heart knowing its just going into mother earth to rot for the next hundred years or more. Its sad.
That is sinful what hospital do wasting when old people, homeless ,and children are so hungry in America some are eating out of dumpsters even disable Veterans😮👃😭
Have enjoyed this series so much! Hope you will revisit the Guenther family for future episodes.
Very impressive. But I have to say you were very lucky when you were young to live on the farm and have access to what you were used to growing up we were six children in the town and had a hard way to go. You were very lucky! All the best! So very entertaining!
Thanks so much for making this series and thanks to all of the family for bringing us along. Your knowledge, love, and kindness really is something special.
All the best from over pond in the UK
I have truly enjoyed this video series and hope to see more from muddy pond in the future
Reminds me of my life with grandpa and grandma as a teenager. I learned to love everything you see the family making. Ever had pig brains and scrambled eggs? Like his son in law I got a surprise the first time. Difference being, I liked it. I spent my summer on the farm and visited in the fall for butchering.I would give nearly anything to still be living that way.
I sure would love to learn how to make scrapple. My Grandmama ised to talk about it when I was little. Grandmama made turnip greens and dumplings to feed all us kids. We didnt care what it was. If Grandmama cooked it, it was great! 😋😍🙂
I got hurt real bad on a job I lost a lot of my long-term memory with this brings it all back I really enjoy it I'm going to have to watch this several times and really focus hard this brings back thoughts of happy memories😂
Great series with the Guenther's. Love their family and their way of life and knowledge. Thank you for documenting and sharing this valuable info with us.
Once again, I love watching the Guenthers working together making the old ways of doing things. So refreshing to see families. I hope I can sometime go the Appalachian Trail and meet all the people you have videoed. God bless you John.
This is awesome content!! Mr Guenther thank you for sharing this family butchering knowledge. I’d love to be apart of this family and have the traditional values you all hold! Heather and Holly are beautiful ladies. And it’s awesome to see ladies dress like ladies!! God bless you all !!
My great grandparents came here from Germany. Not sure of the origins of these 2 delicious treats but I do know as a kid we couldn't get enough of either. And yes, I still eat them today. Thank you for sharing this. From Ohio.
My Mom's side of the family were German immigrant farmers in west IL. My Dad's family were EARLY pioneers but his mother was German Farmer too. She's the one who got me eating Liverwurst. My Mom would make sausage, kraut and potato pancakes sometimes. NOT homemade but the German in me sometimes craves those foods.
Scrapple making was a taste competition between my Grandmother, all my aunts, and a half a dozen other relatives. My aunt Mary Ann made the best of everybody, for sure. She told me that he difference was that she used buckwheat flour and more black pepper. Maybe I'll try and make some. I sure miss it.
These old boys got the technique 😮 Thanks ❤🇺🇸❤
When they begin making Uncured Angus Beef Pastrami let us know...We'll be the first in line ! 😏😋
Thanks for sharing ..Mega Thumbs Up ! 👍
😇❤❤❤❤❤❤❤❤❤❤
This is a generation wealthiest business . Very good.
Enjoyed watching, brings back a lot of memories.thsnks for sharing. Hope to see more
One thing for sure, the sister is absolutely beautiful. Secondly, it's a wonderful thing to see family together, laugh and smile. I have traveled this world and lived in 3 different countries and I promise, I've eaten things that would make a goat puke. 😂. But I tried it. This is correct way of living. City people would never survive.
Such a great video thanks so much to everyone especially the family,what a lot of work and great people.
I hope to see more of the Guenther family. Thanks for sharing your wisdom and ways.
A plate of pancakes covered with liverwurst and a little syrup, bring it on. . . OR a plate of fried scrapple with fried - over easy eggs and biscuits, all makes for a good farmer's breakfast, and a lot of good memories, thanks for sharing! S. Carolina
I’d love to see videos of mark and the family doing day to day activities on the farms. These episodes of hog processing into products are fascinating👍👍
Great video John,hope you keep in touch with the guenther family and bring us some more insights you’ve taken the place of TV in our house,thanks
When I visited some of my German heritage, then relocated to Canada, their breakfast was Liverwurst, "strong" cheese, bread, fruit... Love learning that there are still people who are actually making these foods in the authentic way. AMAZING?
I ate the same breakfast when I was growing up in West St. Paul, MN. My parents both were from German-American parents. Yummy food!
we made headcheese also and summer sausage liver sausage when we butchered too
@@nancyjohnson6867 So agree!!Do you like Spatzel? I'm sure the spelling is incorrect. Sooo many German dishes I love!
I love the way this beautiful family makes good food
I like my scrapple with more cornmeal and less flour and no sage. Cook it until it turns loose from the pot. My grandfather’s family scrapple from the water left from cooking their sausage and what sausages broke open cooked into the scrapple with the cornmeal and flour plus the pepper and salt.
Excellent series Really enjoyed the Guenther Family. Keeping the family Traditions alive. Mark is a man of unlimited knowledge. His Family don't realize it, but when he's not around to show them anymore. they will. So, family listen well or you can always come back to these video's. Appreciate you all!
Thanks for watching these videos. I sure am thankful for my grandparents, my dad, Mark, and his siblings for the knowledge they are passing down to us!
-Holly
I'm hoping this series isn't finished yet. I've enjoyed every video of the Guenther family. My family is Volga Germans. We're Catholic. My ancestors were Germans that settled in Russia when Catherine the Great was ruling Russia. But when she passed, the new leader forced them to join the Russian army and heavily taxed them and took some of their land away from them. So they fled to America. My dad and grandparents and beyond never threw anything away from the Hog or cow. They saved everything. My dad makes liverwurst. Boils Hog heads and organs. What I noticed differently is that our liverwurst wasn't boiled. We made it thick. And used Hog casings and made ours into sausage links. We ate for breakfast, lunch, and supper. It also goes great with fried eggs. Thanks for all the great videos. I hope there will be more of the Guenther family.
It is so nice that you'll continue to do what your parents taught you to prepare and above all appreciate. Younger people don't appreciate it; eventually when you are not around anymore they might remember and do it.
Thank you for this educational video series. Really enjoyed it
We just did our first hog on our farm. Thank you for the amazing video. It was a lot of work. I this it was such an amazing adventure to go from barn to table!
I love liverwurst on bread with mustard and a slice of onion. We would pack this for "lunch" snack with some left over pie or cookies. I remember being 7 or 8, and my feet would reach the controls for the combine. The adults had the combines or mowers up and running by 4am. My cousins and I would jump up in the cab and get busy. The adult women would have "dinner" set up about 2pm. Unless rain was threatening, everyone would go eat the big meal, and rest a bit, then back up farming till the sun went down. The dairymen still ran the herd, but summertime was busy. Come fall the larders were restocked, scapple, liverwurst, country hams were cooked or cured and hung for the year. Beef was sorted as well. Poultry was done year round as needed.
Thank you so much for sharing in your family tradition. Reminds me of days gone by. I can remember when folks in my community used to get together a few family's and have hog killings. Those were the good ole days. It's a shame there's not more folks still carrying on older traditions. May the Lord bless your beautiful family and I'll look forward to seeing more of your videos.
Very interesting. I would love to see more on this family!
Wish I was part of the family they are truly keeping tradition alive and I love the way he said it's such a sin to waste food and here in America we are very wasteful learned a lot love the video please do more
Thanks for making a comment and watching my series "Meet the Guenther Family from Muddy Pond" you can watch all of the Guenther family videos at the link below.
ruclips.net/p/PLhiXVG-s0EOlg83uNT4NZ7dgvlbAFH44F
I had to go get some liverwurst (Braunschweiger) after watching this and listening to you talk about it for two episodes! Good video, I'm 64 but it reminds me of my Grandparents putting up food when we were kids. Good memories.
That brand is a great liverwurst
My problem with liver wurst is I never have enough stay blessed
And just finished liverwurst on rye horseradish mustard and Swiss cheese
I like these Folks! I grew up in Ohio and ate ALL of that stuff! (with sorghum!)
Awesome Awesome Show!!! I could Truly watch the Guenthers Family All Day and their way's of Life!! Awesome Folks!! God Bless!!👏👏👏🙏🙏🙏❤❤❤
Mr you are an inspiration. Thanks. I have processed deer and appreciate your knowledge. Rest well.the family will be feed well when the cold January winds blow.
Enjoyed watching this family.
This was one of the best series of videos I've watched in a long time. I would like to thank you and the Gunther family for it's presentation.
A few weeks ago, I bought scrapple from an Amish grocery store but it wasn't local. It was from Lancaster, PA. I actually liked it alot. This has been a great series of videos. He is so right about knowing how to use the whole hog to feed your family. So important not to waste. We have come so far from this that it scares me.
I'm from Pennsylvania. When someone asks, ""What's pork parts are in it?"
"Everything but the oink!" We said. 😅
My Heritage is Italian, I love liver wurst, got me interested in scrapple, going to get some, great video, lovely family, your passing your knowledge on.
Love this series of this family and the butchering process and fixing it up to eat ..
We make a lot of scrapple here in Pennnsylvania, did I miss something or did you put meat in with the cornmill and flour. nice series!
Looks good. Thanks again for your time.
I remember my mom making headcheese, when she went to help my aunt and uncles when they did a pig. Not sure if they did scrapple and liverwurst ever. Mom would bring the head home to do the headcheese at our house. I enjoyed watching you all work together doing this.
I’ll eat liverwurst anytime of the day. My Dad made the best. Haven’t had none since the mid nineties.
I grew up in North Carolina and we had Livermush. It's wonderful. Made much the same way but with more meat. I do like Scrapple also.
This is so much going back home for me thank you so very much God bless you 🙏❤️
my new watch. somehow it popped up in my feed. glad it did
I thoroughly enjoyed these videos. My growing up didn’t have these types of butchering, preparation of the meat. My grandparents generations did this. All of them were pioneers and farmers. Rural Missouri and Kansas. And going back a few more generations, were Appalachia people.
I’m 69, and have always enjoyed liverwurst and saltines, cup of cold milk.
Thanks for sharing
Watching from St. Louis area.
Another great Guenther family video John. Thanks!
such a great series, thank you
I love scrapple, I never had it until I was in Pennsylvania about 6 years ago. I get the Amish to fix me some here in Indiana. Great video . Thank you..
Never heard of scrapple, but it sure sounds good!
Mark is a star! Watching from NYC and would love to come over experience what it feels like to be away from the city
This is great. Bring back my childhood. I really miss that part of growing up.
Thanks for making a comment and watching my series "Meet the Guenther Family from Muddy Pond" you can watch all of the Guenther family videos at the link below.
ruclips.net/p/PLhiXVG-s0EOlg83uNT4NZ7dgvlbAFH44F
When I was a child my grandparents with my uncles and aunts would butcher and process a hog. :The ladies made boudain from the intestinal liner and rice plus the pork and sometimes a little deer for flavor. Still love Liverwurst to this day! Thank you!
Thanks for sharing
Makes you hungry and long for good family & friends!
It would probably help to keep lumpsout to put the flour in a big half round screenwire sifter with handle, shaking it around with stiring.
My grandmother Helen had recipes for all this kind of food and more. She raised me from infancy to age 6, when I was taken away to go do integration in the 60s. Later, when she died, I was in another state. I rushed to get there, but by the time I'd arrived my stingy sister had stolen her recipe box that was supposed to go to me. She won't even let me have copies. So seeing this is helping me remember some of the ways grandma did things. I'm allergic to pork so she had things she made with beef, chicken, lamb and fish that she created just for me. I still miss my grandma Helen. There is "love" in every bite of foods made that way. For all that people nowadays turn their noses up at it, at least you "know" what's "in" that food. No added chemicals that you can't pronounce...made from precious recipes passed down by your bloodline kin. Spectacular!!
Scrapple, Liverwurst, fresh sausage and a freezer full of pork. Butchering weekend is always a good time with family. I doubt that this is something my children will continue with. I am the only one that will eat the liverwurst. One daughter and my son will eat scrapple but they prefer store bought scrapple over ours from butchering.
Love watching this done,,, they are Good People..
Love this series.!!
Thanks to your recipe, and s few I found on the web I made me 15 pints and a large leaf of scrapple. I did not put any liver, heart or organs in mine. I think it would taste better with a little. Can't emphasize how important the no stick consistency is for the best product. Mine came out really tasty thanks to y'all!
Wonderful!
We used to hunt at Clarkrange Hunting Lodge when John Gilbert owned it. He talked about Muddy Pond. I may have to ride down there for a day visit and buy some of your sorghum and a few fried pies.
Absolutely a awesome family. Thank you Jhon for sharing y’all’s videos.
❤calling out to my soul thank you
Love the video, reminds me of home back in Romania, the processing method are so similar including the smoke house and so much more… pretty awesome
Love scrapple and liverwurst, hard to find locally.
I love this family!!!
One thing, though. Scrapple is where the oink goes...lol
My mom and aunt were Pennsylvania dutch, and I tried scrapple... Once 😂
I would love to come and eat some of that food looks yummy ! I would make a big Mexican dinner for you guys!
Scrapple, yes. Liverwurst, no - only because I don't like the taste.
My mom ate head cheese or souse.
My favorite meat is pork, by far!
Man....them poke chops look goood.
Thank you for sharing your knowledge of this, I love watching your videos
I eat it all 😅 Great video. God Bless 🙏
I love liver wursts so much with mustard! Life would be so boring without meats and mustard.
👍 loved the video guys... (Ohio Amish Country)
I love liverwurst being German an catholic watched my dad make it growing up.that on a fresh baked bun an bowl of borscht soup im a happy lady.
Thanks for the comment and the support by watching what I do here on the Channel my friend!! John
My great grandfather did his scrappel like you but he also added oat meal , said it made it more filling for a breakfast meal
You can try, with small amounts of the scrapple; adding chopped vegetables uncooked (to the bottom of the pan before you pour the hot scrapple) to your liking or their liking. I will also add a bit of cayenne pepper.
Fantastic! Thank you for sharing this video.
Our pleasure!