Servings: 20 POUNDS
2 1/2 lb beef rump roast (yield: 1 1/4 lbs cooked)
Pork — 7 lb pig head (yield: 3 3/4 lbs cooked)–If afraid to use a pig’s head, just use a nice pork roast. It will yield differently, though.
2 Tablespoons salt
4 bay leaves
3 smallish onions
24 cups oatmeal — old-fashioned, NOT quick
About 22 cups water
Mixing the meats and broth together is best done in thirds, though you could do it all together if you had a big enough (read HUGE) pot.
Put the ground pork, ground beef, and the broth into the pot so that the ratio is pretty close to 50:50, adding water if it seems too meaty. We just eyeball it, nothing too exact. Heat until simmering, then start adding in the oatmeal. Be careful during this stage, because you sort of end up with meat lava that spits everywhere.
Each batch averaged about 8 cups of oatmeal needed to make the spoon stand up straight in the middle. Let it cook a couple more minutes before putting it into various containers to cool.
Submitted by: mrsfuzz on January 19, 2011