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Wednesday, October 19, 2016

Homemade SPAM - How To Make SPAM at Home!!

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Ingredients

  • 5 lbs - Pork Shoulder (ground)
  • 1 lb - Ham (ground)
  • 2 TBS + 1 tsp - Tender Quick
  • 3 TBS - Sugar
  • 3 TBS - Corn Starch
  • 1 TBS - Kosher Salt
  • 1 Cup - Cold Water
Directions
  • Mix Tender Quick, sugar, cornstarch, Kosher salt and cold water together until everything is dissolved.
  • Combine with ground meat and thoroughly mix.
  • Spread mixture into 2 - 9x5 loaf pans and press firmly to remove air bubbles.
  • Tightly seal with aluminum foil, place into a water bath and then into a 250º oven for 3-3.5 hours or until they reach an internal temperature of 155º.
  • Remove from oven, place a heavy flat object (I used a brick) on top while still hot.
  • Let thoroughly cool, then place into the refrigerator with brick overnight.
  • Remove SPAM from pans and slice as desired.
Enjoy!! 

Equipment I used:



6 comments:

  1. Larry
    Just a note to say how well done your YouTube and web instructions have been put together. I make all types of sausage as a hobby but have yet to attempt home made Spam. I am inspired and I will surely make some soon. Most of my grinders and sausage stuffers are old time units and I like to find them in junk stores and alike. One day I found a ham press. It is shaped just like the old style canned hams that had the metal key attached for opening the cans. The press is basically a canned ham shaped boat with a spring loaded lid that fits inside the press. Once filled with meat products the lid is closed and clamped down to remove air and keep the product firm. I assume it was then loaded in a steam cabinet with hundreds of others. I have yet to use it but plan to if this Spam recipe works out for me. We have a huge family camp out each year and fried spam is always prepared for breakfast. This will knock their socks off. Well done.

    As a side note, I have ground a lot of pork over the years for the sausage that I prepare. I know that pork shoulders and pork butts are the norm and a bit cheaper to buy. However, when I am in a hurry or feeling lazy I simply buy the boneless pork spare ribs at the Costco meat counter. They have the fat content needed but are already cut in nice thick strips that simply drop right in the throat of the grinder. A little more money but simple and fast. Thanks again for a well done projects. Roy

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    1. Hi Roy! Very interesting about the ham press, etc!! I'd like to see and hear how that turns out! Please share some pictures when you can!

      I thought about using the country style ribs too versus cutting up the pork should as well!! Great idea!!

      Thanks for watching and commenting!

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    2. I have to AGREE with MoxeeME! I, too, have made a lot of sausage and watched Many Videos. This was very very well done! Can't wait to try it! Job WELL done!

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    3. Thank you very much Dan I appreciate it!

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  2. Larry I have tried this recipe a couple of times and it is as good as you said it would be or it was thanks for the recipe I really enjoyed it.

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    Replies
    1. Thank you very much!! Glad you are enjoying it!!

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