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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:



21 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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    4. I bet this would be awesome put into casings and then smoked!!

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    5. I cannot figure out how to print this out

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

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  3. wondering if this can be frozen, and how long does it last in the refridgerator, Hubby loves spam and takes the individual slices on the road with him (he's a truck driver) for sandwiches, and has a refridgerator in the truck. But 2 loaves is way to much for him to take with him at a time, so if I can store the extra loaf and and remains that he doesn't take, this would be so worth it to make, love it and thank you for the instructions and youtube video.

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    1. Hi Jolene,

      I sliced a loaf and individually separated each piece with a piece of parchment paper, then froze and as long as it's properly sealed it will last a long time in the freezer. I'd say it will last a week in the fridge, probably longer.

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  4. is there a recipe or directions for dare i say it pressure canning this?

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  5. Well done instructions. Would this work with any combination of meats?

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  6. Larry, you knocked this one "out of the park"!! It is fabulous! Store bought spam has gotten so salty I quit buying it. I've had rave reviews on your recipe, to the point I've had to make a second batch just to give away to relatives who tasted my first batch. I've added some Hatch, NM green chili to some as well for a wonderful spicy spam and that was awesome as well. Thank you for a great recipe!!
    We freeze it in food storage vacuum bags when I make it and it does great frozen and thawed.
    Rich A., Watford City, ND

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  7. Thank you Larry for a wonderful recipe!! You knocked this one out of the park!! I've had to make a second batch for relatives who tasted the first batch. We also freeze it in vacuum storage bags, but not sure on the longevity of that yet. Put a spin on part of ground pork and ham and added some Hatch, NM green chili and it it awesome as well.

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  8. My question exactly. Thinking maybe bake on wide mouth pint jars half time, then can the usual time for meat?

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  9. How would I modify for pink salt. Can't find tenderquick

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  10. Can find Tender quick in most big box outdoor stores. Also, you can Google it for home prep. It is just sodium nitrite as salt, sometimes with an anti-caking ingredient.

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    1. Walmart and sporting good stores (deer season/jerky) usually have it. If you can't find it Amazon has it - http://amzn.to/2x5IOiX

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  11. I wonder how much a pound compared to factory made SPAM.

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    1. Would depend on the prices of each of course. Have made this as described and once using 85% beef CSR's and 15% ham steak. All has been wonderful. Thank you.

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