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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 .
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.
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.