I really enjoyed the first Tocino Spam I made, but I wanted to tone down the salt a little. I'm very happy with the latest batch.
Here's the latest version...
1) lbs ground pork, partially emulsified
1/2) pound minced ham
3) tablespoons sugar
2) tablespoons cornstarch
1) tablespoon Morton's Tender Quick
1/2 cup water
1) packet "Mama Sita's Tocino Seasoning"
I ground the ham, and partially emulsified the pork in a food processor. I added the ice cold water to the pork, so it took a little more elbow grease to mix the batch this time.
Once mixed, I vacuum chamber sealed it, and let it cure in the fridge for 2 hours.
I sous vide it at 155°f for 90 minutes, removed it from the water bath, weighed it down with pie weights and put it in the fridge overnight.
I unmolded it this morning and fried up a few slices. It is perfect... Just what I am after.
Here's the latest version...
1) lbs ground pork, partially emulsified
1/2) pound minced ham
3) tablespoons sugar
2) tablespoons cornstarch
1) tablespoon Morton's Tender Quick
1/2 cup water
1) packet "Mama Sita's Tocino Seasoning"
I ground the ham, and partially emulsified the pork in a food processor. I added the ice cold water to the pork, so it took a little more elbow grease to mix the batch this time.
Once mixed, I vacuum chamber sealed it, and let it cure in the fridge for 2 hours.
I sous vide it at 155°f for 90 minutes, removed it from the water bath, weighed it down with pie weights and put it in the fridge overnight.
I unmolded it this morning and fried up a few slices. It is perfect... Just what I am after.