Tocino Spam

[bacon_crazy510]

I like Spam, and especially "tocino" Spam. (I like Filipino tocino too) I haven't been able to find it in forever, so, when I saw a YouTube recipe I thought I'd give it a go.

I did adjust the recipe a little, as I wanted it cured, for flavor and color.

I didn't take any pictures at the beginning, because I wasn't sure how it would turn out. I should have, because it's delicious! Next time I'm going to cut the salt back just a little. Here's the recipe, as I made it.

1) lbs ground Duroc pork
1/2) pound minced ham
3) tablespoons sugar
1) teaspoon salt
2) tablespoons cornstarch
1) tablespoon Morton's Tender Quick
1/2 cup water
1) packet "Mama Sita's Tocino Seasoning"

I mixed everything in a bowl. The mix seemed very wet, but after several minutes of mixing/squishing it firmed up a bit. I put the mix into the fridge for a few hours to cure. Then I packed it into a glass container and vacuum chamber sealed it.

I sous vide'd it at 155°F for 90 minutes. Then I pulled it out of the water bath, put it on the counter, and put some pie weights on top. Once it cooled for a bit I put it into the fridge overnight.

Then I started taking pictures!

Here is the final product. It turned out great. Like I said, next time I'm going to eliminate the salt, as I think the Tender Quick and seasoning mix have enough on their own.

 

[chopsaw]

I have to say it looks great .
T Q amounts should be 1 1/2 tsp for ground meats and 1 TBLS for whole muscle curing .
Not knocking what you did , just mentioning that and if it was a bit salty I would bet that's why .

 

[tbern]

Looks delicious, great color!!

 

[bacon_crazy510]

I have to say it looks great .
T Q amounts should be 1 1/2 tsp for ground meats and 1 TBLS for whole muscle curing .
Not knocking what you did , just mentioning that and if it was a bit salty I would bet that's why .

That explains everything! Noted!!!

 

[indaswamp]

Now that's a new one on me!

@chopsaw -good catch.

 

[TNJAKE]

Salty or not it looks awesome

 

[chopsaw]

That explains everything! Noted!!!

It looks awesome . Tender quick is great for this . Your comment above about not adding salt is correct also . There's enough in the T Q .

 

[HalfSmoked]

Awesome and it looks great.

Warren

 

[normanaj]

Love Spam too. That looks awesome.

 

[Bearcarver]

It looks to me like your TQ usage is pretty close.
I'm seeing 1 1/2 pounds of meat, and you added 1 TBS of TQ.
I would say 1 1/2 lbs of meat calls for 2 1/4 tsp of TQ.
And I would eliminate the extra teaspoon of salt.
Hope this helps.

Bear

 

[tropics]

Looks good to me. I made some whole muscle Tocino last week.
Richie

 

[chopsaw]

It looks to me like your TQ usage is pretty close.

You might be right . I see he lists Ham . I figure in this case it's already cured .
If I use bacon or smoked ham in a sausage , I don't figure cure for that amount .

 

[Newglide]

New one on me. Looks great.