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.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 .
Bringing this thread back to life because I'm going to do this soon, probably using the Wolf Pit recipe...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.
I'm wanting to use cure #1 because I can't find TQI’m confused. Are you wanting to use TQ instead of cure #1, but can’t find TQ locally?
I caught that and then edited my post to answer your question.I'm wanting to use cure #1 because I can't find TQ