Fried Mush
by achelian
This is a family recipe that started back in the 1930s during the depression. These ingredients were the cheapest thing available at the time. But over time the meal became a family favorite and we make it whenever we're together.
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INGREDIENTS
INSTRUCTIONS
Boil pork for 2.5 hours with the salt. Put a lid on, but not tight. Leave it slightly open. Add water as it boils down. Keep it about at the 3/4 mark in the pot. Take the meat out. Separate it into small chunks. Put the meat back into the boiling water. Don't put it all. Add the desired amount of meat. Add cornmeal to the boiling water a little bit at a time using a whisk to blend. Continue to add until the mixture is quite thick. Start using a mixer (but not in a Teflon pan). Mixture should be boiling while you mix. Again, use a non-stick pan. Eventually switch to stirring by hand because it will be so thick it will ruin the mixer. When the mixture cannot be stirred anymore (by hand), take it off the heat and put it into loaf pans. Refrigerate for at least 4-5 hours.
Take the loaves out of the pan and place on a cutting board. Slice thin (about a 1/4 inch) with an electric knife. Put 1/8 to 1/4 inch of oil in the bottom of the pan to keep pieces from burning. Keep adding as it gets low. Fry the mush until it's brown and crispy on each side. Serve with eggs (fried or scrambled). Some like syrup. Some like butter and salt. Some like jam. Enjoy!
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (76g) | ||
| Recipe Makes: 12 Servings | ||
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| Calories: 0 | ||
| Calories from Fat: 0 (NaN%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0g | 0 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 0mg | 0 % | |
| Potassium 0.2mg | 0 % | |
| Total Carbohydrate 0g | 0 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 0g | ||
| Protein 0g | 0 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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