Homemade spam !

[Gonna Smoke]

My OCD side doesn't like the US measures and weights in this recipe, prefer the metric...

 

[SmokinEdge]

Can you convert them ?

 

[Gonna Smoke]

Can you convert them ?

The weights, yes. Not sure about the spoon measures. Here's the 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

 

[SmokinEdge]

The weights, yes. Not sure about the spoon measures. Here's the 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

Forget about the spoons and let’s build this.

So do you like salty, or do you want it more less salt and savory? Let’s start there

 

[Gonna Smoke]

Forget about the spoons and let’s build this.

So do you like salty, or do you want it more less salt and savory? Let’s start there

Definitely less salt than canned and I like savory.

 

[SmokinEdge]

Definitely less salt than canned and I like savory.

Ok, so let go with 1.25% salt and then add our .25% cure #1 Which will give us all in about 1.5% salt, that’s a nice savory line. Then do about .75% sugar that is half the salt and works well.

 

[Gonna Smoke]

Ok, so let go with 1.25% salt and then add our .25% cure #1 Which will give us all in about 1.5% salt, that’s a nice savory line. Then do about .75% sugar that is half the salt and works well.

Great, thanks for the help, I really appreciate that...

 

[Gonna Smoke]

Ok, so let go with 1.25% salt and then add our .25% cure #1 Which will give us all in about 1.5% salt, that’s a nice savory line. Then do about .75% sugar that is half the salt and works well.

I read in one of your posts in this thread about gelatin either from ham hock or Knox. What's your thoughts on that?

 

[SmokinEdge]

I read in one of your posts in this thread about gelatin either from ham hock or Knox. What's your thoughts on that?

If I were making this I would use potato starch at 15-20g/Kg of meat. It makes a very nice gel and is a great binder.