Spam

I am interested in incorporating homemade spam a breakfast sandwich dish and am curious if anyone has any ideas about how to make it. I've read some recipes that use pork shoulder, ham, garlic, and some spices, and steam the loaf (?) until cooked through. Anybody every experiment with spam?

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brian_martin2001

I have not myself. If you're looking for something identical to spam, you're going to need to try to reverse engineer it, and that would be a little bit of a headache. If you're just looking for something reminiscent of it, I did a search, and all the recipes are more or less the same. Now, I've never had spam persay, however, I have had your run of the mill "mystery meats." First, I would concentrate on the texture. Pork is relatively inexpensive (comparatively) so you could buy a bunch of different cuts, grind them up, and play around with the salt contend and the different ratios of cuts. If you're going to do use ham, I would think you'd want an uncured, unsmoked one. Pork butt and leg seem to be popular choices. When it comes to steaming, (if you even want to use that method) I would just go with a standard temperature and time per thickness of the meat. Personally, i would think you'd have better luck with vacuum sealing it and sous vide, but that's me. Once you get the texture and cooking down, the rest is just seasoning it to your taste. Again, though, if you're trying to make an identical product, it's probably going to be pretty difficult. Good luck!

HammeredChef_DEFINITELY_does_NOT_work_at_22134

and when you find out whats in it you will NOT want an identical product... :-)

brian_martin2001

Come on HC! Where's you're sense of adventure?

lfmichaud

The ingredients in classic spam seem to be pork shoulder, ham, salt, water, potato starch, sugar, and sodium nitrite.

No spice or onions. If you want to make something of that type I would start with ground pork shoulder and ham. Lot of salt and a bit of pink salt to keep the color pink. Pressure cook it if you want it "traditional" or try something with sous vide. You can work on the texture if needed with Activa and gelatin.