Cooking the bones. Add bones, pork roast, onion and garlic into a 30 gallon cast iron kettle. Add water to within 3 inches of the top of the kettle. Bring water to a boil in the kettle and boil for 3 hours. Add additional water halfway thorough to keep the kettle full. Remove the kettle from the heat source. Lay the bones on a tray to cool. Strain the broth into 5 gallon buckets. Set the buckets of broth aside. Pick the meat off of the bones, going through it twice to remove the gristle and any fine bones. Grind the meat with a 1/8 inch grinder plate.

Browning the meat: Combine lard, 2 quarts broth, and the ground meat together into the kettle. Fry it lightly for 5 minutes. Add the spices. Fry 5 minutes longer. Stir continuously while the meat is frying.

Cooking the scrapple: Add the broth, spices, and liquid smoke to the browned meat in the kettle. Mix the cornmeal, oat flour, and buckwheat together. Set aside. Bring the meat/broth mixture to a boil stirring just enough to keep the mixture from sticking to the kettle. Sprinkle the flour mixture over the boiling broth, whisking it in with a whisk. We use three people to do this, 1 stirring, 1 using a whisk, and one sprinkling the flour mixture into the kettle. Cook for 20 minutes. Pour into scrapple pans. Yields approximately 18-20 pans. Cool for 24 hours before slicing.

To serve: Remove scrapple from the pan. Slice 3/4 inch thick. Fry in a frying pan until browned. Flip and fry the other side. Serve with eggs.