Homemade spam !

[Dabutcher]

Just packaged up some spam I made a couple of days ago . It tasted like spam , maybe even a tad better . Cant beat a good fried spam sandwich or spam and eggs .

 

[tbern]

looks very good!! care to share your process/recipe for making it?

 

[Dabutcher]

You bet , I used a recipie from the wolf pit web site http://www.thewolfepit.com/2016/10/homemade-spam-how-to-make-spam-at-home.html . Theres also a youtube video on it . Check it out , its the ciosest to the regular spam flavor that I have found .

 

[tbern]

thanks so much for that info, now on my list of things to try!!

 

[LoydB]

That's on my list, hope mine turns out as well!

 

[SmokinEdge]

The process is fine and your product looks good, however in my opinion, using cure #1 and applying salt as a percentage of meat weight is much better flavor, also the water should contain gelatin, either as broth from cooked hocks or heads or just add some knox gelatin, it makes a difference In pressed ham.

 

[LoydB]

This is another take on it: https://twoguysandacooler.com/making-spam-at-home/

 

[DRKsmoking]

Looks great , I might have to look into this a little further.

Thanks for posting yours and links

David

 

[radioguy]

I love the homemade spam. I have used the Wolf Pit recipe many times. Will have to try the 2 guys recipe. Thanks for sharing

RG

 

[normanaj]

Love Spam.Thanks for posting.I'll certainly have to give homemade Spam a try.

Got two loaves of the lower sodium Spam in the smoker as we speak.And then later it will get sliced and thrown on the Q for quick sear and then onto some toasted bread with a little spicy mustard some fresh tomato and lettuce.Yum.

 

[pushok2018]

I like how it looks... Nice! Now I want to make some....

 

[chopsaw]

It looks perfect . I wouldn't change a thing . Tender quick on this type of stuff is spot on . You nailed the texture too . Really nice work .

 

[Winterrider]

Sure looks like a keeper from here, nicely done!

 

[ddow229]

Othjng like a good ole spam, spam, spam, egg and spam sandwich! Looks good!

 

[Bearcarver]

Looks Outstanding D !!
Nice Job!
We're having SLTs tonight---Spam, Lettuce & Tomato Sammies on toast.
Like.

Bear

 

[DailyLunatic]

Just packaged up some spam I made a couple of days ago . It tasted like spam , maybe even a tad better . Cant beat a good fried spam sandwich or spam and eggs .

I'm trying a recipe I found that processes SPAM in Pint Jars and a pressure cooker. (It's a work in progress) 75 minutes at 15psi is just desiccating the meat.
I'm doing this with an eye towards a shelf-stable SPAM. Not one that needs to be kept in a fridge.
I want to try the Sous Vide method but I would think it defeats the purpose of SPAM if it is not long term shelf-stable.
Everyone seems to cut and eat within a week or so. The jarred method is the only one I can find that mentions long term storage.

-sterling

 

[Gonna Smoke]

The process is fine and your product looks good, however in my opinion, using cure #1 and applying salt as a percentage of meat weight is much better flavor, also the water should contain gelatin, either as broth from cooked hocks or heads or just add some knox gelatin, it makes a difference In pressed ham.

Bringing this thread back to life because I'm going to do this soon, probably using the Wolf Pit recipe...

Homemade SPAM - How To Make SPAM at Home!!

All about BBQ,Grilling, Smoking and Cooking

www.thewolfepit.com

My question is about substituting cure#1 for Tender Quick. Is it .25% of the weight of the meat and the other "stuff"? I can't find Tender Quick locally...

 

[SmokinEdge]

Yes Charles, use .25% cure #1 to meat weight, then add your salt anywhere from 1.5-2.0%

 

[Gonna Smoke]

I’m confused. Are you wanting to use TQ instead of cure #1, but can’t find TQ locally?

I'm wanting to use cure #1 because I can't find TQ

 

[SmokinEdge]

I'm wanting to use cure #1 because I can't find TQ

I caught that and then edited my post to answer your question.